2. EQUIPMENTS
● The term equipment refers to all machinery, tools, utensils, crockery, cutlery, and furniture
which may be used for preparation, service and storage of food.
● The types of equipment required may vary with the activities carried out in a particular area
of work.
● For example, in storage areas mobile and adjustable racks are used for shelving goods,
whereas in the service areas cabinets with drawers for cutlery and napkins are necessary.
● Catering equipment ranges from simple boiling pans or pots, saucepans and iron grids to
sophisticated cooking ranges, steamers, ovens, grills, temperature controlled fryers and so on.
● The list can be endless depending on the cooking, type and size of the food service and eating
habits of people in any region.
4. Weight or size
● Heavy duty equipment
● Medium duty equipment
● Light duty equipment
5. Heavy duty equipment
● This includes all equipment that are
generally too heavy to move around, and
are therefore meant to be fitted or installed
after careful planning.
● They are made of heavy metal sheeting that
can withstand hard use for long periods of
time.
● The term heavy duty also indicates that
such equipment is capable of performing
heavy works. This includes ovens, mixing
machines, range tops, griddles, friers etc.
6. Medium duty equipment
● This refers to pieces that are not too difficult to move for occasional cleaning.
● They are constructed to as to get dismantled or moved around for rearrangements
within areas or placed on wheels to make them mobile.
● Some examples include mixer juicers, trolleys, food processors etc.
7. Light duty equipment
● This can be more easily handled and moved around or placed anywhere for use when required.
● It is light to use and smaller in size.
● This includes pieces like knives, service equipments, mechanical whisks and beaters, and other
daily use food preparation and service equipments.
8. Order of use
● Receiving equipment
● Storage equipment
● Kitchen equipment
● Service equipment
● Clearing and cleaning equipment
● Waste disposal equipment
9. Receiving equipment
● These are used in the goods receiving area mainly to collect, check and receive the
items supplied by the seller to the organization.
● This includes receiving platform, weighing scales, trolleys etc.
10. Storage equipment
● Like racks, shelves, bins, jars, etc. Portable or mobile bins for storing flour, sugar, rice,
pulses are more convenient to use and keep clean .
● There are 3 types of storage- dry storage, refrigerated storage and frozen storage.
● A refrigerated storage is a storage space planned and maintained at a temperature
between 0ºC and 4ºC. It can be in the form of a complete room (walk in cooler) or a
cabinet which is free standing or fixed in the wall.
● Refrigerator storage is used for storing raw and cooked food.
● The most perishable foods like milk and milk products, cakes, meat and fish are placed
under frozen storage.
11. Kitchen equipment
● This includes all items necessary for the preparation, cooking, holding and serving of
food and washing up.
● Kitchen equipment therefore consists of tables with suitable work surfaces; peeling,
cutting, grating and slicing equipment; oven, grill, cooking range, hotplate etc.
12. Service equipment
● This includes tableware and accessories, food holding equipment such as bainmarie,
refrigerated display cases, trolley, cutlery, crockery, trays etc .
15. Clearing and cleaning equipment
● This includes equipment for clearing plate waste, and that needed for the storage and
disposal of waste materials like peels, foods from the base and side pans, plate waste,
empty cartons.
● Washing up equipment may include sink unit, dish washers and dryers, instant boilers
for hot running water depending on the size of the establishment.
16. Waste disposal equipment
● Equipment for waste disposal has been transformed from the open dumps to the
closed bins, sealed bag and incinerators.
17. Mode of operation
● Automatic equipment
● Modular equipment
● Multipurpose equipment
● Mobile equipment
● Labour saving devices
● Custom built equipment
18. Automatic equipment
● Automatic types include sophisticated equipment with thermostatic controls, timers,
etc. which can be adjusted to required times and temperatures.
● They are motorized and therefore require less attention and effort to operate.
● Their output in terms of the number of units of food prepared is also more than the
mechanical and semi-automatic types of equipment.
19. Modular equipment
● When two or more equipments are put together as a
single piece the equipment is called modular.
● These are very popular nowadays as it saves time,
energy and money.
● Usually pans in different sizes are fit into oven for
baking as well as in refrigerator for storage and in
trolleys in cold room.
● Modular equipments play several roles in food
management like they avoid repeated handling,
usage of less cleaning materials increase the work
efficiency and improve the food quality.
20. Multipurpose equipment
● A single equipment used for several purpose are called multipurpose equipments.
● A food processor with several attachments like chopper blade, grater, peeler, dough
making chamber could help the establishment to save the money invested by saving
space and duplication of equipments.
● Similarly, steamers, boilers are also multipurpose equipments.
● These equipments are very useful to the small food service outlets since they occupy
less space and provide flexibility in use.
21. Mobile equipment
● The equipments that are moved from one place to another is called mobile equipments.
● Trolleys, Wheels under the big grinders, working table, ovens with wheels are some
good examples.
● Any medium duty equipment can be made mobile for flexibility of use and placement in
a food service.
● This not only saves human energy and time in lifting out equipment and carrying it to
wherever it is needed for use, but also enables it to be taken to the sink unit for proper
cleaning.
● The cleaning of spaces under the equipment also becomes easier and more efficient
when they are moveable.
22. Labour saving devices
● Labour saving devices are equipments which help to reduce energy and time of staff
in production and service of food, or in clearing and cleaning of dishes, and in waste
management.
● Some examples of labour saving equipment are peeling machines, dish or glass
washing equipment, thermostatically controlled ovens storage equipment, detergent
dispensers and so on.
● They save time and energy, improve quality of food, increase productivity, decrease
food handling, produce standardized portions and ensure food safety.
23. Custom built equipment
● As the name suggests, this equipment is usually made according to the specifications
and size desired by the buyer.
● In other words, it is specially designed for the customer’s requirements.
● The equipment may vary from furniture, to a size of container, fridge, blender, peeling
machine to just anything or feature that the buyer might like for his establishment.
● For instance, equipment can be ordered to fit into a particular space available or made
to a size or capacity required .
● Since it is specially manufactured for the customer, it is more expensive.
● Manufacturers generally offer the service for manufacturing equipment according to
the specific needs of establishments for size, shape, weight and fit.
24. Selection of equipment
● Size of type of
establishment
● Menu
● Usage
● Utility of design
● Frequency of use
● Price
● Ease of installation,
maintenance and operation
● Safety
● Economy
● Ease of cleaning
● Attractiveness
● Source of supply
25. Size and type of establishment
● Size refers to not only the spatial measurements of the structure or promises for food
preparation and service activity but also to the number of customers that must be
catered to at a time.
● Thus, selection of equipment is directly affected by the volume of food prepared, as
this has to be related to the size or capacity of the particular piece of equipment.
● For small or medium sized establishments it is a good idea to select multifunction
equipment such as griddles which can be used for making do as (fermented batter
pancakes), eggs, chapattis and cutlets.
● Similarly, steamers for vegetables, poaching eggs or making idlis (steamed fermented
batter preparation) are useful pieces in any kitchen.
● The type of establishment reflects the extent of service offered to customers in terms
of the quantities and different types of foods prepared and served at one time.
● For instance, heavier duty equipment of larger capacities will be selected for college
hostels serving a relatively fixed menu at a particular time.
26. Menu
● For instance, is a canteen menu consists mainly of fried snacks and beverages the
selection will be between investing on a fryer or a simple “ kadai”.
● On the other hand, if the menu consists of ready baked items, sautéed or shallow fried
snacks and sandwiches, a fryer would be unnecessary.
● The form in which the food is to be purchased will also influence the selection of
equipment for any establishment, for example, if ready idli, vada, dosa mixes are
purchased for preparing the dishes for a particular menu, then there would be no need
for a wet grinder which would be necessary if the mixtures were prepared from raw
ingredients.
● Similarly, if quick frozen vegetables are used in the preparation of meals, there would
be no need to select equipment like vegetable peeling machines.
27. Usage
● Every equipment selected for particular task must be able to fulfill that specific
purpose, contribute the efficiency of production, profitability, convenience or
customer satisfaction in terms of aesthetically presented meals, more value for money
or comfortable serving and eating.
● There are a number of spaces and labour-saving equipment available on the market
which can perform different functions simply by the use of attachments to the main
machine, like for kneading, beating, mixing, grating and slicing can be fixed for use
when required.
● Such multifunction devices are ideal for small outlets like coffee shops, canteens or
lunch rooms.
28. Utility of design
● The design of a piece of equipment has to be considered in terms of the results
desired.
● For example, it is very important to know if a piece of equipment is actually
maintaining the temperature necessary for keeping food safe while holding it or in
storage.
● But it is very difficult to know this in the case of certain equipment unless the
manufacturer indicates clearly the temperature at which the equipment is designed to
operate.
● In selection, designs which have temperature indicators and warning lights should be
preferred, because equipment tested in the manufacturer’s laboratory may work
differently in the catering environment.
29. Frequency of use
● The selection of a particular piece of equipment will be affected by how often it will
be used.
● For instance, there is no point going in for a wet grinder if fermented items of food
requiring wet grinding are placed on the menu once in a fortnight or a month.
● It would be wiser to select a kitchen machine which can be used for wet grinding
when required and for blending, grating and other functions as well.
30. Price
● The cost of a piece of equipment almost always determines buying choice.
● The material of which equipment is made affects its price and rate of depreciation
along with sanitation, satisfaction and usefulness in terms of suitability and hard
wearing must be thoroughly assessed.
● The rate of depreciation and the rate of return on investment are also very crucial
considerations.
● Selection is also guided by the funds available to the buyer over a period of time.
● This is because he has not only to pay the initial cost of the equipment and installation
but also recurring costs for operation, care and maintenance necessary for every
equipment whatever its size.
● The larger the budget the wider becomes the choice of the buyer.
31. Ease of installation, maintenance and operation
● It is more expensive to buy equipment which needs a specialist’s attention each time something
goes wrong.
● Selection of equipment must be guided by simplicity of construction, ease with which it can be
operated by the existing skills of catering staff, and the factors which are important to hygiene
and safety of both equipment and its environment factors such as the materials from which the
equipment is made, the nature of the construction in terms of rounded edges, proper insulation,
earthling and plumbing as the case may be.
● As far as the operation is concerned most catering staff should be able to acquire the skills to
operate equipment quite easily.
● If sophisticated auto controls are provided then the personnel need to be trained in their use and
cautioned against the dangers of ruining the equipment and causing accidents due to negligence.
● In such cases instructions in the form of simple steps clearly pasted on the door of the equipment
or on the wall above it help operators to depend less on their memory and avoid unnecessary
expenses and trouble.
● In the long run this helps to make work more productive and satisfying to both management and
staff.
32. Safety
● Since catering involves dealing with heavy equipment, sharp tools, glass and cutlery,
large volume of food, electricity gas hot and cold water, it is extremely important to
select equipment that is guaranteed for safety both when not in use and while in
operation.
● All sharp edged and movable parts should be provided with safety guards.
● There should be no crevices which may harbor dust, dirt and therefore microbes,
endangering the safety of the environment and the food produced.
● In selection of equipment for safety the doors should open opposite the area where
dishes are to be placed, so that accidents are avoided by the doors coming in the way
of working.
● While deciding on cooking equipment, models of cooking ranges with concealed
electric elements should be selected with due regard to the safety of all working in the
environment who may touch the heated plate accidentally, not knowing it has just
been put off.
33. Economy
● Economy refers to the amount of fuel in terms of electricity, gas, coal, etc. which
equipment may require for functioning.
● The operating costs of a piece of equipment are an important consideration in its
selection.
● In certain areas, for example, electricity may be cheaper as a cooking fuel than gas or
coal.
● In such cases it would be better to select electrically operated equipment rather than
gas ranges.
● Equipment to consider in terms of energy saving would be pressure cooking
equipment, convection and microwave ovens for quick cooking and even heating.
● In addition the costs of installation, maintenance and operation will determine the
selection.
● It would be wiser to select equipment with higher initial costs and lower maintenance
costs than go in for cheaper models which have higher recurring costs.
34. Ease of cleaning
● Selected equipment should be constructed with the materials which are non-
corrosive, non- toxic, stable to heat and moisture and non- absorbent.
● All equipment should have smooth surfaces, not requiring any special detergents for
its cleaning.
● Too many shiny chrome on equipment looks attractive when new but involves extra
effort and time in wiping and polishing.
35. Attractiveness
● The aesthetic quality of equipment plays an important role in attracting a workers
attention to it and creates a desire for using and looking after it.
● It is thus a morale booster especially in areas of activity where the work is generally
uninteresting and unrewarding.
● For instance, in the vegetable preparation centre of a kitchen where the monotony of
peeling and cutting grows progressively, the introduction of vegetable peeling
machine makes the job a bit more varied and less cumbersome.
● Again, in the dishwashing area, a dishwasher can help to create a little interest in the
otherwise uninteresting routine.
36. Source of supply
● Equipment must be procured from reputed manufacturers and suppliers so that they
are backed up with a proper guarantee.
● They also ensure prompt after sales service and maintenance when required.
● It is also advisable to check and compare with other manufacturers and sellers before
making the purchase.
37. Care and maintenance
● Keeping equipment clean using methods recommended by the manufacturer.
● Washing all removable parts after use, with suitable detergent and hot water, and then
air-drying them completely before refitting for next use.
● All small equipment like cutlery, chopping boards, kitchen and service tools should be
washed with detergent and rinsed in hot water, air dried, to avoid contamination
through excessive handling, and then stored on racks ready for use.
● Close supervision is necessary at work to ensure that correct handling methods are
being followed for each type of equipment.
● All electrical inputs to equipment should be checked periodically to ensure that the
proper electrical load is available for their efficient operation.
● Insulation, plumbing and other connections need periodic checks to keep them
operating at optimum efficiency.
38. ● Simple instructions in a form understood by operators should be pasted above the
equipment so that anyone who operates that equipment can refer to the instructions
when in doubt, about any sequence in its operation, repositioning washed parts and so
on.
● An unusual sound detected while equipment are in use or warning lights found fused,
should be attended to immediately. Timely repair will prevent equipment breakdown
and long disruptions in production and service.
● A weekly, fortnightly or monthly programme or schedule for oiling or servicing
equipment is important to maintain machinery in order.
● Assign the care of each machine to one responsible person.
● Make full use of warranty periods to help train operating staff and supervisors, to
learn regular maintenance procedures from the manufacturer’s engineers.
39. ● It is useful for every food service operation to keep records of all amounts spent on the care and
maintenance of each piece of equipment in every area of operation.
● The maintenance procedures will vary according to the size, usage, and simplicity of design and
mobility of each equipment.
● The larger the size and weight of the machine, the less will be its mobility and more complex its
design.
● All these factors affect the type of maintenance that equipment requires.
● Since every type of equipment requires different maintenance treatment, there is a need to plan for
it to ensure that equipment do not lie idle due to disuse or misuse at any time when required.
● Record forms may be kept updated for the maintenance of large and small equipment.
