Chapter 7 - How to Select Food Service Equipment

Reasons for failures in the industry | The problem of proper selection regarding number | size and type of equipment | Method used for accurate determination of equipment needs’ 17 factors for analyzing comparative efficiency of equipment | Productions Capacities of Equipment | Miscellaneous light equipment utensils and ware | Minimum requirements for miscellaneous items

Each year over 25,000 owners of food service establishments fail in the difficult task of providing maximum satisfaction to their patrons at a profit for themselves. Some feel the responsibility for their busi­ness failure lies in bad luck, high labor or food costs and the public. Others find fault with general economic conditions, poor location, and inability to get trained help. As they close their doors for the last time, they blame everything and everyone but themselves.

Time and time again, analysis has shown that the significant causes for failure are: inadequate knowledge of food, no understanding of people, inexperience or no knowledge of business and little awareness of constantly changing environment. Invariably the cause of business failure can be properly attributed to one of these four all-inclusive factors.

They range from knowledge of management, administration, organ­ization, and supervision to menu patterns, systems of cost control, and awareness of changing regulations. This chapter is specifically con­cerned with the last of the four basic causes of failure—the inability of an individual to note the changes in his particular environment, to detect shifts and trends of costs and sales and to relate these shifts and changes to his particular operation in terms of the present and the future.

One of the important changes that will affect all members of the restaurant industry is the easily discernible trend toward higher and higher labor costs. Aside from the control systems that have been devised to regulate and restrain this trend toward higher payrolls, the experienced restaurant operator demonstrates his foresight by selecting the proper type and size of equipment and establishing a sound basic layout of equipment that provides for maximum employee efficiency and productivity.

To store, process, and serve food effectively and economically in a restaurant operation requires skill and experience. It also requires that employees are provided with the proper tools and equipment at the proper time in the proper place so that they can work easily and effi­ciently. There are four basic problems that must be solved before man hour productivity can be stepped up: how to select the proper type, amount, and size of equipment and how to design an efficient layout.

The type of equipment needed in any food service operation can be determined accurately by developing and analyzing the basic menu pattern. This is the only means by which the selection of the proper type of equipment can be made. For example, a curb service operation serving only hot dogs, hamburgers, and coffee will not need a waffle baker, a roasting oven, or pressure cooker. Similarly a specialty house serving only fried chicken with french fries and an assortment of salads will not need a broiler, a soda fountain, or a griddle. Stated simply, if an operator does not plan to serve fried food, he does not need a fryer.

A basic menu pattern is a list of all representative foods that the owner plans to prepare for his patrons on any day that his operation is open. A very convenient method of preparing this list is to take several sheets of paper, rule off each sheet into 5 columns and separate each column by the number of meal periods. For example, if you plan to serve food for breakfast, lunch and dinner, each column will be subdivided into three sections. In the first column list all the menu items that you plan to serve in your operation, and place each item in its proper meal period. There is no need to list any menu item more than once.

Consider each item individually and in the second column next to the type of food under consideration, list all the heavy kitchen equip­ment that you will need to store and prepare this food item. In the third column list the supplementary light equipment that will be needed such as china, glassware, silverware, stock pots, serving spoons, tongs, pans. Be specific; if a five-ounce juice, a ten-ounce water glass, an eight-ounce milk glass, or a nine-inch dinner plate suit your specifications, list these items in detail.

The size and number of individual pieces of equipment required is determined by analysis of the first, second, and third columns, peak volume demand, portion sizes, total load on equipment, food production and purchasing practices, and future expectations. Before an experienced operator decides to operate a food service unit, he will make an analysis of total and daily potential food sales (see Chapter 1). On the basis of his forecast of daily sales and peak meal periods he will review the basic menu pattern and determine the maximum number of menu items which will be offered for consumption to his patrons on his busiest day.

In terms of main entrees a typical luncheon menu may, for example, consist of one or two roast items, fried, stewed, broiled, steamed, or unprocessed products. These menu items are therefore checked and data on estimated portion sales, length of production time, time pro­duction should be completed, and the number of batches needed is recorded in the fourth column.

The fifth column is used to record the size and number of individual pieces of equipment. This determination is properly based on a de­tailed analysis of information summarized in the four columns of the basic menu pattern, the total load on the equipment during the day and during peak periods, the owner's experience and knowledge of equipment, food production and purchasing practices, and his plans for future development.

Although this procedure seems to be unnecessarily complicated, it remains the only accurate method of determining the type, size, and number of pieces of equipment that will specifically fit the require­ments of an individual food service operation. Any other method will invariably result in purchasing too much or too little equipment, the wrong type, or the wrong size. There is no easy road to success in food service operations. Each detail of establishing and operating a restau­rant must be analyzed thoroughly before and not after a commitment has been made. Spur-of-the-moment decisions are extremely costly. The lack of foresight in making decisions of this type saddles the new operation with fixed burdens, overhead and operating costs, that doom it from the beginning.

Much of the analysis required to select proper equipment depends on the owner's plans regarding food production and purchasing prac­tices. If he plans to purchase prefabricated meat cuts or ready-sliced potatoes for frying, he will not need a meat saw or a meat block nor, probably, a potato peeler. Similarly, if he plans to prepare food in small batches during the meal period, he may have to substitute two or more smaller sized pieces of equipment for a large one. In one case the decision to purchase prefabricated items eliminates the need for a certain type of equipment, in the other instance the number and size of preparation equipment.

There are other factors to consider when selecting kitchen equip­ment. These are concerned with the comparative efficiency of the units under consideration. They are as follows:

1. Reliability of the company selling the equipment. 2. The ability of the equipment to do the job. 3. Economy of labor. 4. Economy of food. 5. Ability to produce a better product. 6. Adaptability to other uses. 7. Initial cost. 8. Cost of installation. 9. Length of Lease.

10. Ease of Maintenance. 11. Freedom from and availability of repairs. 12. Cost and availability of fuel or power. 13. Durability. 14. Sanitation. 15. Safety factors. 16. Automatic controls. 17. Sex and training of labor required to operate the machine.

PRODUCTION CAPACITIES OF EQUIPMENT

1. Broilers

Many types can be found in today's markets: regular, infra­red, charcoal, or ceramic. Production capacity depends on type, thickness, initial temperature and surface area of food product, degree of "doneness" desired, the area of the broiling grate, and the B.T.U. input capacity. The broilers are heated by gas or electricity with a heat capacity ranging from 35,000 to 145,000 British Thermal Units. Grate broiling area ranges from 140 to 750 square inches. Depth of grate seldom reaches more than 27 inches. A grid 24 inches deep may be considered standard; 18 inches, small; 27 inches, large. Where space is limited and production needs are small, a salamander broiler may be fitted over and above the range.

A sirloin steak one inch thick can be broiled well done in about 18 minutes or rare in approximately nine minutes. A sirloin steak two inches thick can be broiled rare or well done in approximately twenty or forty minutes respectively.

2. Carbonators

There are three basic types of carbonators: jet circulation, agitator and mist spray. Depending on their respective size, the carbonators will produce 100 gallons per hour, 35 gallons per hour and 60 gal­lons per hour respectively.

3. Food Choppers, Cutters

Food cutters and choppers are used to cut, dice or crumb, shred and grate fruits, vegetables, meats, nuts, breads, crackers, left over bread and other items. With the grinding, slicing, shredding and juice ex­tractor attachments that can be purchased, the machine is a distinct aid in preparing appetizers, soup stocks, salads, entrees, relishes, pie fillers, and a wide range of desserts.

Capacity of bowl varies with the type of food product, holding one to five pounds of product per batch. One and one-half heads of cab­bage for cole slaw can be cut in approximately 8 seconds, hard boiled eggs for salad preparation can be uniformly cut in 10 seconds or blended for sandwich purposes in 18 seconds.

4. Cory Coffee Maker and Similar Models

12 cups every 3 minutes, approximately 200 cups an hour; chief advantage ability to prepare a small amount of coffee at a time, coffee is fresh, less waste.

5. Coffee Makers, Other Types

Production depends on size of urn and number of fluid ounces per cup. Size of urn ranges from 3 to 80 gallon capacity. Chief advantages —large capacities for mass feeding at less labor cost; can be heated by gas, electricity or steam. Production formula:

number of gallon in urn X 128 __ number of cups
number of ounces per cup    ~~      each brew

6. Dishwashing Machines

There are many types of dishwashing machines: single tank, rack type, automatic or semi-automatic; single tank, rack type conveyor operated; double tank, rack type, conveyor operated; multi-tank rack-less conveyor operated; double tank rackless conveyor operated. Ca­pacity ratings range from 200 to 10,000 dishes per hour. Production will vary with type of machine, design of layout, type, amount and length of time food has been on the plate, industry and training of the dish operator, and fluctuation in flow of soiled dishes to the machine.

The capacity ratings provided by several of the leading manufac­turers—Blakeslee, Hobart and Colt—are mechanical, that is, they represent the maximum expectancy of each model. For average working conditions approximately 70% of this rating is the proper production expectancy.

There are two methods used by experienced operators to determine the size of machine needed to clean soiled ware: the peak load and the total load method. The peak load method is based on estimating the total number of racks or ware items per peak hour and selecting a machine that will clean that number of ware items per hour accord­ing to 70% of the mechanical rating shown in the manufacturer's catalog. The advantages of this method are simplicity, decreased investment in soiled dish table and holding carts and the installation of a machine capable of cleaning ware items as rapidly as they flow into the kitchen.

In the second method the operator bases the capacity of the machine on the total load on the busiest day. To illustrate both methods, con­sider the following information.

Restaurant "A" has its peak period at lunch. During this period, 12:00-1:30, it serves 225 customers. From 1:30 to 2:00 it serves 25 customers. At two o'clock the restaurant closes for three hours—it opens for a small dinner business that begins at 5:00 p.m. The total load therefore is 250 customers.

On the basis of the peak period, restaurant "A" will serve 150 cus­tomers in an hour. The selection of the dishwasher can now be readily made by selecting the dishwasher in the manufacturer's catalog with this capacity.

If this operation averaged 6 dishes per customer, the dishwashing department will clean 900 dishes an hour or 450 every half hour. The operator who bases his investment in china on peak load demands will therefore need approximately 8 dozen of each item. This in turn means that he must have enough dishwashing employees to supply his guests with clean dishes at the rate of 450 an hour because a little after the first half hour he will be out of clean dishes.

With this situation he will probably need two or three dishwashing employees: one to scrape and pre-flush dirty dishes, one to stack and load in the machine and one to remove clean dishes and transport them to the area of use. Another factor that the operator must consider is that if he purchases a machine capable of washing 455 items every half hour, the three dishwashers will be through with their work a little after 2:00 p.m. and they would have to be put to work doing some other job.

The total load analysis removes several of these disadvantages. Since the total number of customers for the entire five hour period is 250, the total number of dishes that must be cleaned is 250 x 6 or 1500 in the five hours or 300 dishes an hour. If the owner wants to give the dish operator time to change the tank water, clean the machine and prepare for the evening peak period, he may want the dish operator to be through by 4:00 p.m. with the dishwashing. Under these cir­cumstances the dish operator will have approximately four hours to wash 1500 items or about 375 items an hour.

This figure is a great deal less than the 900 dishes an hour previously determined with the peak load method. Also, the average 20 x 20 rack holds 25 items and since 375 divided by 25 is 15 racks per hour, a single dishroom employee can certainly clean this amount and more in an hour. Consequently, the total load analysis not only saves by enabling the operator to purchase a smaller machine but also elimi­nates at least one dishwasher.

The disadvantages of this method are apparent: the dish machine cannot keep up with the flow of dishes to the kitchen necessitating increased investment in soiled dish tables and increased investment in china ware.

7. Disposers, Garbage

Food sanitarians throughout the country have emphasized the im­portance of speedy and sanitary removal of food wastes from food service operations. The elimination of putrescible matter that is usually stored for a day or two, aggravating sanitation and health problems such as rodents, odors, insects, and disease bearing nuisances, is suffi­cient cause to install garbage disposal machinery.

These machines are capable of disposing of all types of food waste including bones, vegetables, trim paper, wax wrappers, and cartons as well as large canned good cartons.

Most units consist of a hopper into which the waste is dumped and a grinder located directly below the hopper. The waste is washed down from the hopper by a stream of water to the grinder that crushes and pulverizes the waste and routes it to the drain openings of the machine.

Most of the manufacturers in this field use either the hammer mill or the cutter ring and impeller principle in the design of their garbage disposal units. The unit's load capacity is stated on each model. Gen­erally if more than 60 gallons of garbage are accumulated on any one day in a food service operation, it is worthwhile to consider installing a garbage disposal.

8. Fryers

Most fryers, gas or electric, that are sold by leading manufacturers are strongly constructed and designed to give the operator a long and satisfactory service at little cost. The most important consideration in the purchase of a fryer is not the cost of the fryer but its effectiveness. In all cases, the cost of fat used will be many times the initial cost of the fryer.

Factors causing fat breakdown such as type of fat, presence of for­eign particles, too high a temperature will be discussed in a later chapter. Insufficient fat replacement, another important factor in fat breakdown, depends on the volume of business and the size of the fry kettle. As a general rule about 20% of the fat should be absorbed by the food product and replaced with fresh fat each day.

This means, therefore, that the size of the kettle must be accurately determined to fit the volume of fry business or the cost of fat may become prohibitive. The factors that determine the size of kettle required are: the method of frying and the ratio of fat to food.

A food product can be fried in two ways: the single stage method and the double stage method. In the single stage method a food prod­uct is placed in the fry kettle and fried to completion at one time. In the double stage method the food product is first blanched during a slow period and later during the peak period, the frying is completed.

Because of the continuous progress of manufacturers in their design of their frying equipment, the ration of fat to food is generally con­sidered 7-1 in the single stage method and 5-1 in the double stage method. This formula means that for every seven pounds of fat only one pound of food product should be fried for any one batch employ­ing the single stage method and for every five pounds of fat only one pound of food product in the double stage method.

This formula is the basis for determination of the size of fry kettle required by any unit. The basic menu pattern will quickly reveal the type of food product and the number of portions required during the peak period of business.

In addition, the fact that certain foods containing fat soluble oils such as fish cannot be fried in the same kettle with food items such as french fries or breaded veal or chicken will aid the operator in determining the number of kettles needed in his operation.

To illustrate this concept, study the following data: Restaurant "A" plans to serve 30 pounds of fish and seafood items and 56 pounds of french fries during a one hour peak period. On the average it will take 3 minutes to fry completely the fish and seafood items and 7 minutes to fry potatoes. A minute and a half is allowed to each batch for load­ing the basket, removing the basket, allowing the fat to drain into the kettle, and unloading the basket.

The operation will need a minimum of two kettles: one for fish and seafood items, the other for french fries and related items. The size of the kettles may be determined in this manner:

Fish
Length of peak period	60 minutes
Average frying time per batch	3 minutes
Product handling time per batch	1½ minutes
Total time per batch	4½ minutes
Number of batches that can be fried during peak period
Total weight of batches	30 pounds
Weight of each batch	Approx 2¼ pounds
Ratio of fat to food	7-1

 Size of kettle 7 × 2¼ pounds or approximately 16 pound fat capacity

French Fries and Related Items

	Single Stage	Double
Length of peak period	60 minutes	60 minutes
Time required to blanch per batch		3 minutes
Time required to brown per batch		2½ minutes
Time required to fry during peak period	6 minutes	2½ minutes
Produce handling time per batch	1½ minutes	1½ minutes
Total time per batch	7½ minutes	4    minutes
Number of batches that can be fried during peak period
Total weight of batches	56 pounds	56 pounds
Weight each batch	7	2.8
Ration of fat to food	7-1	5-1
Size of kettle	7 × 7 or approx. 49 lb. fat capacity	2.8 × 5 or approx. 14 lb. capacity

Regarding the size of fry kettle needed, the single stage method determines the maximum and the double stage method the minimum size.

9. Griddles

There are two basic types of griddles, electric and gas. The griddle itself may be made of a one-piece cast iron or polished steel plate. Like the broiler, the production capacity of a griddle will depend on the type, thickness, initial temperature, the degree of "doneness" and the surface area of the food product, the area of the griddle and the B.T.U. input capacity. Commercial griddle areas vary from one square foot to ten square feet. In gas equipment individual burners have from 5,000 to 15,000 B.T.U. capacity. Electric griddles may be purchased for either 115,208 or 230 volt lines with a rated electrical load of three to four kilowatts, a Kilowatt being 1,000 watts. Generally in an efficiently designed griddle 500 watts will maintain a 400 degree temperature. One kilowatt or 1,000 watts is equal to 3412 B.T.U.

10. Ice Machines

Several nationally known companies are currently engaged in manu­facturing ice making machines of many types and sizes. Generally all companies rate their machines in terms of the number of pounds of cubes, cubelets or shaved ice the units can produce in one day.

An efficient machine can produce approximately 200 pounds of ice at approximately 30 cents per day. The cost will depend on size of cubes, degree of room and water temperature, and the cost per kilo­watt of electricity. For example, to make 200 pounds of 5/s" cubelets with a room or ambient temperature at 70°, water temperature 60° and a 2^ electrical rate, the cost will be approximately 26 cents per day.

There are at least ten items to check when purchasing this equip­ment:

1. For how long is the machine guaranteed?

2. Can you obtain contract services and repairs?

3. Is the ice cloudy or clear and sparkling?

4. Is the ice uniform in thickness? Does it have a thickness thermo­stat?

5. Is fresh water used at the beginning of each cycle or is water used and re-used?

6. Is the freezer compartment and the bin completely insulated, lowering operating costs?

7. What is the horsepower rating of the compressor? V3 horsepower (248 watts) is much cheaper to operate than Vi horse­power (373 watts).

8. Is the condenser cooled by air or water? A water cooled condenser is more expensive to operate unless the head load makes it mandatory to use water for more efficient cooling.

9. Does the unit have an inlet water cooler, increasing the effi­ciency of the unit?

10. Is the bin interior of sanitary construction and readily removable for cleaning?

11. Kettles, Steam

Steam jacketed kettles are constructed of aluminum or stainless steel. In terms of the kettles, there are three types: a deep type of kettle used for general purposes for the preparation of food not requiring baking, broiling or frying; a shallow type of kettle used for cooking poultry and other delicate meats where the weight of too many layers might break the food items on the bottom; and the trunion or tilting type used for heavy viscous products—this has a large pouring lip and generally a self-locking tilting mechanism.

DIRECTIONS

FOR COOKING INDIVIDUAL VEGETABLES
IN STAINLESS STEEL STEAM – JACKETED KETTLES*

VEGETABLES	AMOUNT OF VEGETABLE	AMOUNT OF WATER	AMOUNT OF SALT	MINIMUM TIME
	Pounds	Gallons	Cups	Minutes
Asparagus, tips and stems, fresh #	20	4 to 5	1 to 1¼	(9 stems ( tips
Asparagus, cuts, frozen	10	2 to 3	½ to ¾	7
Beans, green, cut, fresh	20	3 to 4	¾ to 1	15
Beans, green, cut, frozen	20	3 to 4	¾ to 1	6
Beans, green, lima, frozen	20	3 to 4	¾ to 1	7
Beet greens, young, fresh, cut up	15	2 to 3	½ to ¾	3
Broccoli, fresh	20	4 to 5	1 to 1¼	7
Broccoli, frozen **	20	3 to 4	¾ to 1	5
Brussels sprouts, fresh	10	2 to 3	½ to ¾	8
Brussels sprouts, frozen	10	2 to 3	½ to ¾	6
Cabbage, cut-up	20	4 to 5	1 to 1¼	6
Cabbage, shredded	20	3 to 4	¾ to 1	4
Cabbage, wedges	10	9 to 10	……….	8
Carrots, new, cut-up	20	3 to 4	½ to ¾	20
Carrots, old, cut-up	20	3 to 4	½ to ¾	25
Cauliflower, broken-up
Fresh	10	3 to 4	¾ to 1	5
Frozen	10	2 to 3	½ to ¾	6
Celery, cut-up	10	3 to 4	¾ to 1	6
Corn, frozen kernels	20	3 to 4	¾ to 1	5
Kale, mid-rib removed	5	1½	1/3	3
Onions, medium, whole	20	3 to 4	½ to ¾	28
Onions, rings	20	2 to 3	¼ to 1/3	15
Parsnips, halved or quartered	20	2½ to 3	1/3 to ½	19
Peas, fresh	20	3 to 4	¾ to 1	7
Peas, frozen	20	3 to 4	¾ to 1	6
Potatoes, sweet	20	3 to 4	……….	30
Potatoes, white	20	3 to 4	½ to ¾	18
Rutabagas, cubed	20	3 to 4	½ to ¾	30
Spinach, fresh	15	2 to 3	½ to ¾	3
Spinach, frozen	10	2 to 3	½ to ¾	1
Swiss chard, cut-up	12	2 to 3	½ to ¾	6
Turnips	20	2 to 3	1/3 to ½	15

*Quantity Recipes, Marion A Wood and Katharine W. Harris, New York State College of Home Eco­nomics, Cornell University.

#Add stems to boiling water, cook two minutes, then add tips and continue boiling.

**Cooking time for frozen broccoli varies due to the quality of vegetables and to blanching process used.

Steam jacketed kettles can cook soups, sauces, ham, corned beef, swiss steaks, pie fillings, stews, preserves, jellies, poultry, shrimp, lob­sters, chop suey, pot roasts, puddings, all types of vegetables, gravies, fruits, braising meat items such as beef chuck, bottom rounds, flanks, lamb shoulder chops, pork loins and shoulder, veal and other items. Their capacity ranges from small four quart table models to 100 gallon floor models.

Cooking time for braising or simmering meat is approximately 35 to 45 minutes per pound per piece. Many factors such as variations in temperature, size, style and shape of cut, grade of meat and the degree of doneness desired influence cooking time. Large cuts of fresh pork and fresh and corned beef, five to ten pounds each, usually require 30 to 50 minutes cooking time per pound, per piece; 12 to 15 pound smoked hams, 20 minutes per pound per ham; veal or lamb stew, 1½to 2 hours; beef stew, two to three hours.

The table of recipes on the next page for vegetable cookery gives an approximate guide to time required to cook these food items. The cooking time indicated for the various vegetables will vary because of factors such as the age of vegetables, length of time vegetables were stored, size of vegetables, and type of vegetable cooking container used.

12. Mixers, Food

The food mixers are one of the many versatile and labor saving pieces of equipment on the market today. These units mix batters and bread, rolled and sweet yeast doughs; mince meats and confec­tions; mash potatoes; whip cream and milk, beat eggs, meringues and mayonnaise; cut flour and shortening; and perform many other neces­sary tasks in the commercial kitchens.

Most of the companies that manufacture the food mixers have designed an auxiliary drive to operate auxiliary attachments such as food and meat choppers, vegetable slicers, shredders, julienne and grater plates, fruit juice extractors, knife and tool sharpeners and other items.

The size of the food mixer is determined by the bowl capacity. Capacity of bowls ranges from five quarts to 150 quarts. The follow­ing table shows the single batch capacity of various sized typical mixers.

Capacity of Bowl	40	60	80
Egg whites (quarts)	1	2	2½
Mashed potatoes (pounds)	15	42	55
Mayonnaise (quarts of oil)	10	18	24
Waffle or hot cake batter (quarts)	8	24	32
Whipped cream (quarts)	4	12	16
Bakery products – Cakes
Angelfood (8-10 ounces)	15	45	60
Box or slab	21	52	80
Cup (dozen)	22	65	90
Layer	20	60	82
Pound	21	52	80
Bakery Products – Doughs
Bread or roll	25	70	105
Pie	17	50	62
Pizza	14	42	56

13.Ranges

At the present time there are only three basic types of ranges on the market: electric, gas, and high frequency.

ELECTRIC

Most heavy duty electric ranges are approximately 36" wide and 38" deep. The wiring arrangements vary between different sized ranges consequently it is important to purchase a range with the exact kind of current that an operator has available or needs in his operation.

Generally four typical circuits may be used: a single phase, two wire Alternating Current or Direct Current; a single phase, three wire Alternating or Direct Current; or a three phase, four wire Alternating Current. The voltages obtained from these circuits are 115 between a phase wire and a neutral and 208, 230, 240 and 450 between phase wires depending on the current.

Most ranges are available with an oven and a variety of top arrange­ments, including hot top for stock pot work, griddle top for griddling, french hot plates for independent stock work, open top, a high speed calrod unit for fast pot and pan work or a combination of tops for versatility.

Ranges can be equipped with a broiler, one or two ovens, a sala­mander or a fat fry kettle. Food production capacity of ranges and integral units will depend on the dimensions of the cooking surface or area and the rated kilowatt heat input.

Although interior dimensions of ovens vary slightly, most of the ranges and related appliances are more or less standardized. Oven wattage capacity is usually 6 kilowatts. At rated voltage an oven can reach a temperature of 450°F. in approximately 20 minutes. An oven 22¾ " wide, 12½ high and 27½ deep will hold two standard 18 x 26 baking pans or three large turkeys in a single load. Total kilowatt capacity on a range will vary from 15 to 28 kilowatts depending on type of top and whether a broiler is included in the range. The Hot-point Supergrid, for example, can hold 70 3¼" hamburgers in one load and cook as many as 1000 an hour. The griddle top is 36" x 24" with a rated voltage of 16.2 kilowatts.

GAS

Gas ranges, like electric ranges, can be subdivided into two distinct types: restaurant ranges—a medium duty range for small establishments or intermittent use; and heavy duty ranges for large operations featuring heavy and continuous loads and requiring durable construc­tion and large capacity.

Both types of range are available in many different sizes and com­binations of tops such as solid hot top for stock work, open top for pot and pan work, fry top for griddling or combination top. Oven capacity of restaurant ranges varies from 3 to 5.5 cubic feet whereas the volume enclosed by a heavy duty oven is up to 6.5 cubic feet.

MICROWAVE

The microwave range is a high frequency oven designed to operate on a 208 to 230 volts. The Raytheon Radarange Model 1161 uses two magnetrons to produce 1600 watts of heating power. The Hotpoint Electronic Cooker uses a single magnetron to produce approximately 800 watts of heating power.

A magnetron is a constant voltage device used to draw widely fluctuating amounts of current with small changes in voltage. The efficiency of a magnetron tube is approximately 50 percent. Of the 50%, 90% of the magnetron power is converted to heat food and only 10% dissipated in random heating.

The ability of energy to penetrate food varies with frequency or wave length. The frequency of microwave energy is approximately 2500 megacycles with a penetrative power of about three inches. When food is placed in the oven chamber, the penetration of micro­wave energy plus the

rapid reversal of direction within the food causes molecular agitation—the food particles vibrate in an attempt to follow the rapidly alternating electrostatic field—producing cooking. The friction of molecular agitation causes food to cook not so much from outside heating but from within and in much less time than any other means.

Low moisture content materials respond much slower than high. Cooking utensils of china, glass, paper and plastic will not absorb heat. Metals act as reflectors of microwaves.

Some of the advantages of microwave cooking are:

1.  No heating of kitchen or oven compartment liner. Consequently no smoke, grease, scraping or scouring oven and utensils.

2.  Turns out small batches of food very rapidly.

3.  Can pre-cook foods and refrigerate until ordered and reheat with no dehydration or loss of flavor. Advantageously used to level out peak loads to increase seat turnover and food quality. Foods such as mashed potatoes, roasts, fowls, corned beef, lobsters, pot pies can be cooked during slack periods, cut when cold and portioned out, frozen or refrigerated, then reheated as ordered.

In terms of food quality or variety—fish is greaseless, corn on the cob can be cooked without water, scrambled eggs are more fluffy and moist since there is no dehydration, menu can be extended and food placed in the oven compartment is really hot—inside and out.

The following table of food items and time of cooking reveals the remarkable speed obtained in electronic cooking.

            Roasting
                        18 lb. rib beef                                       40 minutes
                          9 lb. rolled beef                                  20 minutes
                          3 lb. chuck                                           9 minutes

            Cooking
                          5 oz. fillet, fish                         30 seconds
                          8 oz. filler mignon                                50 seconds
                          1 lb. lobster                                          3 minutes
                        12 6 oz. baked potatoes                       15 minutes
                          1 6 oz. baked potato                            2 minutes
                          2 scrambled eggs                                ½ minute

Re-heating
                          8 oz. refrigerated casserole                 45 seconds
                          4 lb. mashed potatoes               4 minutes
                        14 Swedish meatballs                           1½ minutes
                          1 portion spaghetti                              15 seconds
                          6 oz. lamb chop                                  45 seconds
                          4 8 oz. beef pies                                   2 minutes

14. Refrigeration

In today's markets two basic types of refrigeration are available: domestic, gas and electric; and commercial, electric. The principle of all electric refrigeration is the same. The main working parts are the evaporator (freezer compartment), the compressor and the condenser. A refrigerant is placed in a closed system under pressure in an insulated box. The liquid refrigerant flows under high pressure through a suction tube to the evaporator. In the evaporator, the refrigerant under low pressure changes from a liquid to gas and in the process absorbs heat from the food in the refrigerator cabinet. The suction of the compressor pump cause the heat laden refrigerant to move from the evaporator to the compressor. In the compressor (a rotary or a reciprocating pump the refrigerant is compressed and routed to the condensor. The air or water cooled condensor transmits the heat that the refrigerant absorbed from the food in the cabinet to the surrounding air or water outside of the refrigerator. The removal of heat and the high pressure main­tained by the compressor on the refrigerant causes the refrigerant to become liquid and the cycle is repeated.

The amount of refrigeration needed in an operation varies directly with the number of food items that require refrigeration and the length of time the various foods must be stored. The larger the volume of business and the variety of items on the menu, the greater the need for refrigerated storage space. Also, the fewer the deliveries made by purveyors, the longer food must be stored and consequently the greater the amount of refrigerated space needed.

The proper method of determining the number of cubic feet refrig­eration required is to analyze the specific requirements as shown by the basic menu pattern. The number of items requiring refrigeration between delivery dates can easily be checked off in the analysis columns and a fairly accurate estimate made of the number and size of refrig­erators needed.

15. Silver Washer and Drier

Although silver and stainless steel ware can be cleaned in a rack dishwashing machine, there is a point in a large volume food opera­tion where it is advisable to consider purchasing a silver washer and drier. This point in sales volume depends of course on the type of operation; generally an operation doing over seven hundred dollars a day can advantageously use this machine. Basically this machine washes, detarnishes, burnishes, rinses, sterilizes, and dries silver and stainless steel ware. Its greatest advantage over the dishwasher machine is its ability to get the silverware really clean and to burnish it.

Fully automatic silver washing and drying machines use an electric timer to measure the proper amount of clean water for both wash and rinse. After the rinse is completed, electrically heated air of over 200° F. is forced through the constantly agitated silverware for approximately two minutes. Silverware is washed on a batch basis approximately every four minutes. Load per batch varies with size of drum, 75 to 300 pieces per load. Once the machine is loaded and the starting button is pushed, the machine completes all its cycles and shuts itself off automatically.

16. Steam Chests and Cookers

Steam cooking is advantageous because of three basic facts: the units are simple, easy and convenient to operate; they cook food more rapidly than boiling; and they save labor time.

Steam chests and cookers have a multi-purpose utility in food service establishments concerned with volume feeding. Because of this versatility, this type of equipment is valuable to the operator in the same proportion as his degree of understanding of the functions that can be performed by these units. The units will cook all types of vegetables, many types of fish and seafood, cereals, eggs, puddings, macaroni, spaghetti and similar products and dried fruits.

In addition because of its high speed, rapid penetration of non-scorching moist heat and its comparatively low temperature, this equip­ment can reheat any food that has not been baked, can be used to blanch or partially cook french fries, vegetables, poultry and other food items and to thaw frozen food items or other pre-cooked meats.

Steam chests can be purchased according to heat source; a direct connected steamer is designed to be connected directly to an existing steam supply line. In an operation where steam supply is not available, a steam generating model chest must be used. Steam is generated in this model by a heat source of gas or electricity; therefore an electric or gas steam generating model must be purchased.

Aside from the type of heat source used there are two basic types of steam chests: a two or more compartment floor model and a counter model. The floor models are used in operations doing over 200 meals a peak period, the counter models in smaller sized operations or for auxiliary purposes in larger operations.

FOOD	TIME IN MINUTES		PREPARATION
	SUGGESTED	OUR OWN
Asparagus	10-15
Green Beans	20-30
Green Lima Beans	20-25
Beets	30-90
Broccoli	10-15
Brussels Sprouts	12-20
Cabbage	8-15
Carrots	15-35
Cauliflower	10-15
Corn	5-10
Onions	15-20
Parsnips	15-20
Peas	8-12
Peppers, stuffed	20-30
Potatoes, •white	20-40
Potatoes, sweet	25-40
Rice	20-30
Rutabaga	30-40
Spinach	6-9
Squash, summer	10-15
Squash, winter	20-30
Turnips	20-25
Pot Roasts (lb.)	12-15
Hams (lb.)	12
Corned Beef (lb.)	20-25
Frankfurters	10
Fowl (lb.)	8
Fish	20-40
Shrimp	10
Lobster	20-30
Cereals	30-40
Eggs, hard	10
Noodles-Macaroni	12-15
Dumplings	15-30
Puddings	2-3 hrs.
Apples, fresh	8-12
Dried Fruit	45-60

Each compartment of a steam chest will hold 2 bushels of food. Two bushels are equivalent to 90 pounds of potatoes or 70 pounds of vegetables such as peas and string beans. The steam chests are designed with 2 to 4 compartments. Generally one compartment is required for each 250 meals being served. The steaming chart below gives approxi­mate cooking times for various food items cooked in steam chests.

The counter models are single or two compartment pressure cookers available for gas, electric, direct steam or as part of a combination unit. Each compartment is designed to hold 3 standard cafeteria pans 12" x 20" x 2¼/ or 2½" deep or 6 half pans 12" x 10" x 2½ or one 4" pan and one 2¼" deep pan, or one 6" deep pan. The pans are made of stainless steel and are perforated or solid depending on the food to be cooked.

A firm in Chicago has designed a remarkably efficient cooker that will cook approximately 120 three ounce portions of frozen vegetables per hour. The high speed cooker is a self-contained, automatic, elec­tric, steam generating model 12" wide, 12" high and 22" deep, that can be located anywhere in the kitchen. The single stainless steel pan, 12" x 6½" x 3", is a 3⅓quart capacity.

There are also automatic steam pressure cookers that generate their own steam and require only an electric connection for installation. The equipment manufactured by these companies and many other leading manufacturers is very efficient. The automatic pressure cook­ers can cook a 30 pound turkey in less than half an hour, 30 pounds of potatoes in 12-15 minutes, 50 pounds of frozen peas in approxi­mately 2 minutes, 24 pounds of frozen string beans in 5 minutes.

17. Vegetable Peelers

These machines can be purchased in 15, 30 or 50 pound size. The numerical designation, such as 30 pounds, indicates the number of pounds of potatoes that can be peeled in 2 to 3 minutes. The motors of these units ⅓, ½ and ¾horsepower respectively. A 30 pound vegetable peeler can peel 30 to 32 pounds of potatoes in 2 to 3 minutes, 100 pounds of potatoes in approximately 10 minutes, 20 pounds of carrots in 2 minutes and 20 pounds of beets in W2 minutes.

MISCELLANEOUS LIGHT EQUIPMENT, UTENSILS AND WARE

1. China, Silverware and Glassware

The number of industrial china, silverware, and glassware items needed by an operation will vary according to the length of peak period and seat turnover per hour. To illustrate, in an operation where the duration of the peak period is one and one-half hours, the seat turnover is 2 per hour and the owner desires to avoid hurried dishwash­ing during the peak period, the number of chinaware items needed will be 3 times the seating capacity.

Seat turnover                              2
Length of peak period              X 1½  hours
Factor                                        3
If seating capacity is                  48

Number of individual chinaware items needed is 144 or 12 dozens of each chinaware item.

Similarly, 12 dozen water glasses, 8 dozen milk or juice glasses should be sufficient.

The number of tableware pieces can be determined by the same formula. However, a correction should be made in the case of forks, teaspoons or soup spoons. Conceivably a customer will use one or more forks or teaspoons and may not order soup. Consequently, a realistic quantity for purchase is

12 dozen knives (based on formula)
15 dozen forks
15 dozen teaspoons
8 dozen soup spoons

2. Toasters

A 2-slice toaster can toast at maximum production approximately 60 orders per hour or 120 slices.

Conveyor type toasters, gas or electric, can toast approximately 9 slices a minute or 500 slices an hour.

MINIMUM REQUIREMENTS FOR MISCELLANEOUS ITEM

	Seating Capacity	50	100	200
1. Ash trays	Doz.	2	4	8
2. Creamers for coffee, 1 doz.	Doz.	9	18	36
3. Creamers for cereal, 3 oz.	Doz.	5	10	15
4. Jello glasses (table service rest.)	Doz.	5	10	15
5. Jello glasses (cafeteria)	Doz.	10	20	30
6. Salt and pepper shakers	Doz.	2	4	8
7. Service trays (cafeteria)	Doz.	6	12	24
8. Stock pots (40 quarts)	Doz.	2	3	4
9. Sugar bowls or dispensers	Doz.	2	4	8
10. Vinegar and oil dispensers	Doz.	1	2	2

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