2015 KITCHEN MANAGEMENT

1. Buying and
Installing
Foodservice
Equipment
TOPIC 6

2. In this chapter, you will learn to:
 Choose the appropriate gas or electric
equipment
 Differentiate between buying and leasing new or
used equipment
 Know how to have equipment custom built
 Describe trends and technology in equipment
design
 Write equipment specifications to ensure you’ll
get exactly what you want
 Understand proper equipment installation,
service and maintenance
Learning Objectives

3.  Do I need it now?
 How will I pay for it?
 What capacity or size do I need?
 Should I estimate future capacity?
 Do I have enough space for it?
 Will the staff use it? How hard will it be to train them?
 How useful are the options and accessories?
 Are manuals and instructions available? Easy to understand?
 Is this equipment available locally?
 Is quick, competent service available locally?
 Do local laws, ordinances affect my use of the equipment?
Basic Decisions
What makes equipment essential?
Ask…

4. Analyzing Equipment
Purchases
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

5. Analyzing Equipment Purchases
 Total Cost of Ownership (TCO)
 Also known as life-cycle costing
 Much like owning a vehicle, consider all factors
(tangible and intangible) that affect the equipment’s
value:
Freight and
installation
costs
Utility costs to
run the
appliance
Labor costs,
including
training
Extra plumbing
or ventilation
requirements
Maintenance
and repair
costs
Supplies
necessary to
operate it
Insurance
costs
Trade-in or
salvage value
Disposal costs

6. Analyzing Equipment Purchases
Simple Payback
The amount of time it takes for an appliance to pay
for itself, accounting for its cost and any savings
realized through its use
Divide the price of the appliance by its annual
savings figure
Return On Investment (ROI)
A percentage that allows you to factor in extra
considerations; see calculation below
The higher the ROI percentage, the better
(Annual Savings – Annual Depreciation)
Purchase Price
= %(ROI)

7. Researching Equipment
Purchases
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

8. In a showroom or at a trade show,
notice…
Researching Equipment Purchases
Ease of operation Ease of cleaning
Safety features Potential safety hazards
Ergonomic concerns Overall size
Lots of small pieces? Accessories and options
Ventilation requirements Plumbing requirements
Utility hookups

9. Cooking Equipment: Gas or Electric?
Less expensive: Gas contains
higher cumulative amount of Btus
Gas bills don’t contain the demand
charge that electric bills do
No additional demands on kitchen
ventilation system
Infrared technology, boilerless
gas combi-ovens have added
efficiency
In bakeries, gas ovens produce
moister products with longer
shelf lives
More energy goes directly into
cooking the food; thermostats
cycle on and off as needed
Step-rate purchasing = lower
cost as consumption increases
Better overall heat transfer in
electric fryers
Electric ovens designed with
better insulation, more uniform
internal temperatures
Induction rangetops are fast,
easy to clean, don’t heat up
kitchen
Gas Electric

10. Buying Used Equipment
 Anything that needs repairs is a risk.
 It might not fit correctly into the kitchen.
 How hard did it work and how well has it been taken care
of? You’ll never really know.
 Used equipment might have a service warranty, but only
for 30 to 90 days.
 Think about why it’s being sold. Did the owner upgrade to
something that saves more time or money – and could you?
 Does the sale price include professional delivery to your
location, minimizing possible problems in transit?
Buying used is a bargain only if you are buying
what you really need and it is in good condition.

11. Leasing Equipment
 You’re paying a lot more than if you purchase the equipment
outright, but…
 If cash is tight, it’s a way to avoid the down-payment necessary
on new equipment purchased with a bank loan.
 Monthly payments can be negotiated to fit your cash-flow.
 Ask about what types of maintenance the lease covers.
 For some equipment types, leasing is the norm:
 Commercial dish machines – contract includes maintenance
and cleaning chemicals
 Coffeemakers – contract includes the coffee, maintenance
and regular replenishment of service items
Leasing is an option, but must be done
cautiously.

12. Writing Equipment Specifications
 The person who writes them is the specifier.
 Can be a single page with photos or drawings, or
several detailed pages – complexity depends on how
detailed the request needs to be for the type of
equipment you want.
 If you know you want a particular brand or model,
include no-substitution language, or write
proprietary specifications asking for it by name and
other identifying information.
Equipment specifications are concise
statements about a piece of equipment, written
to explain exactly what is needed so potential
sellers can supply exactly what you want.

13. Standards for Specifications
 Common, easily recognized name of equipment
 General statement of what you, as the buyer, want
 Qualifications for a company to bid on this job
 Specific classification information: Type, size, model, style
 Detailed drawings, diagrams, photos
 Proof of quality assurance: Inspection reports,
performance tests, agency certification
 Specific requirements: Availability of instructional materials
for installation or training; materials or finishes, etc.
 Installation: Who does it, who cleans up afterward?
Require a start-up test and adjustment
 Details of the guaranty and/or warranty terms you expect

14. Certification Agencies
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

15. Certification Agencies
Certification means the equipment
meets a set of minimum standards
for safety and sanitation.
 Materials must be able to withstand normal wear,
corrosive action of food, cleaning products, insect or
rodents.
 Nothing that comes into contact with food can impart
any odor, color, taste or harmful substance to the food.
 Equipment must be able to be installed, maintained,
cleaned and sanitized properly with reasonable effort.
 Equipment must perform as expected according to its
purpose and the manufacturer’s promises.

16. Warranty Specifics
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

17. Warranty Specifics
Warranty or guarantee should
contain…
 Exact date it goes into effect and for how long
 Specifics of any actions that would void the warranty
 Standard exemption is for problems that are the
result of abuse or improper use
 Specifics of what the manufacturer will pay, or not, in
the event of a claim
 A clause that replacement parts will be available for
at least 5 years
 A clause that instruction manuals will continue to be
available, perhaps in languages other than English
 Specifics for how to file a warranty claim

18. Warranty Specifics
Basic warranty types
 Parts warranty. Covers repair and/or replacement of
defective parts
 Labor warranty. Covers the labor costs involved in
repair or replacement of defective parts
 Refrigeration warranty. An extension of the
standard parts-and-labor warranty; typically covers
compressor or parts that might be damaged by
compressor failure
 Service contract. An extended warranty, usually for
time limits beyond the basic contract
 Carry-in warranty. Covers parts replacement, but
only covers labor if equipment is brought to the repair
facility for service

19. Start-up, Service and Safety
 Visit other sites where this type of equipment is already
in use; watch it in action and compare notes.
 Ask dealer to provide staff demonstrations and training
– not just operation, but cleaning and routine
maintenance tips. Encourage workers to ask questions.
 Demonstration should include a brief look at the service
manual and discussion of how to use it.
 Make absolutely certain it is correctly installed and
ready for its “debut” before you schedule the training.
After the purchase, make an effort to
stay in touch with dealer and/or
manufacturer.

20. Equipment Installation
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

21. Equipment Installation
 Floor mounting. If mounted directly on floor or
pedestal, must be sealed to floor around entire base.
 Masonry base mounting. A concrete base should be
at least 2" high and coved where platform meets floor.
 Equipment must overhang the base by at least 1" but
no more than 4".
 It must be sealed to the base around the perimeter.
 Wall mounting. Wall must be reinforced well enough
for the additional weight.
 For cleaning, a 6" clearance is required between
lowest part of equipment and floor.
 In all cases, utility openings and lines must be properly
sealed to discourage insects and rodents.

22. Equipment Maintenance
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

23. Equipment Maintenance
 Keep a master list of all equipment. Type, location,
model number, where purchased, etc. Update as needed;
recheck regularly.
Keep records of which service technicians have worked
on it.
Create a maintenance schedule. Build in time for
regular inspections, cleaning, testing, calibrating, etc.
Weekly or monthly basic checks for “little stuff” pay off.
Keep all service manuals handy and organized.
Keep warranty paperwork handy and organized.

24. Safety and Training
TOPIC 6 Buying and Installing Foodservice Equipment
Laura Law
Perak College of Technology

25. Safety and Training
Involve your staff in equipment
maintenance efforts.
 Hold workers accountable for the condition of the equipment
they used when they complete a shift.
 Design spaces with adequate clearance to avoid bashing
and denting appliances with mobile carts, rolling equipment
 Rails, guards and bumpers are accessories – use them.
 Catch little problems before they become big ones with
routine equipment checks.
 Let staff know how much maintenance actually costs. Ask
their opinions; discuss issues at staff meetings.
 Strive for “clean” utilities – surge suppressors to prevent
power spikes; filters for hard water, etc.

26. Question 1
Explain method below when you analyzing equipment purchases
a.Simple Payback
b.Return on Investment (ROI) (8 Ms)
Question 2
Compare cooking equipment that require gas and electricity.
(10Ms)
Question 3
Explain equipment specificators. (2Ms)
Question 4
Define necessary record procedure for equipment maintenance.
(5Marks)