Foodservice Equipment, Part I Chapter 6

Chapter 6 Overview This Chapter:  Describes the basis for selecting foodservice equipment  Outlines the standards of workmanship & common materials for constructing food- service equipment  Provides an overview of the equipment specifications as they would appear in a set of contract documents.

Reasons for Equipment Purchase  The equipment is a part of a new food facility.  Existing equipment needs to be replaced.  Changes in the menu or variations in volume of business require an addition to the food facility.  The equipment will: Reduce labor costs. Reduce maintenance costs. Produce savings in energy.

Total Cost of Ownership  Initial purchase price.  Cost of installing the equipment.  Direct costs of operation.  Cost of maintenance & repair.  Labor costs required to operate the equipment.  Useful life of the equipment.

Initial Purchase Price  Initial purchase price is important, but the lowest price item may not have the lowest total cost of ownership.  Equipment is manufactured for a wide variety of facilities; Owners need to know what is right for them.  Equipment manufacturers have a financial incentives to sell their products against competitors; One way to do that is to propose a cheaper item – even if it isn’t necessarily the best alternative for the operation.

Installation Cost - Examples  Adding a char broiler could require expensive modifications to a ventilation system or even a new hood.  Adding a steam-jacketed kettle could require cutting into the floor to install a trench drain.  Adding an steamer with an electric steam generator could require additional power circuits.  Replacing a hood could require additional ductwork running from the kitchen to the roof.

Direct Operating Costs  Direct operating costs include the expenses associated with utilities.  Direct operating costs of equipment can be estimated using information provided by manufacturers’ catalog sheets as well as local costs of: Gas Electricity Water Steam

Maintenance & Repair  The total cost of ownership of equipment also includes expenses associated with maintenance & repair.  Examples: Deliming steamers & servicing steam boilers Adjusting oven thermostats Replacing door seals on reach-ins Replacement of moving parts & bearing surfaces Replacement of heating elements & burners

Labor Costs of Operation  When replacing old equipment with new, labor costs of operation generally are not an important factor in the total cost of ownership if the replacement is functionally identical to the original.  Often, however, new equipment is purchased that is substantially different in terms of how it functions. Replacing a manual slicer with an automatic slicer will reduce labor requirements. Replacing a manual pot washing system with a power soak & wash system will reduce labor requirements.

Useful Life of Equipment  Useful life is hard to estimate in practice: Depends on extent of use. Depends on quality of maintenance & repair. Also, comparative estimates for the same item between manufacturers are rarely available & seldom accurate

Useful Life of Equipment Examples (years): Convection Oven8-10 Mixer15-20 Fryer8-12 Dish Machine10-15

Foodservice Equipment Standards & Specifications  Appropriate standards are determined by organizations, such as the: National Sanitation Foundation (NSF) Underwriters Laboratories (UL) American Gas Association (AGA) American Society of Mechanical Engineers (ASME) Environmental Protection Agency’s Energy Star® program.

The Role of Equipment Specifications  Insure that the products have exactly the features required by the owner.  Insure that the equipment is manufactured or custom fabricated in accordance with industry standards & governmental regulations.  Insure that the equipment is installed properly.

The Role of Equipment Specifications  Standards for the specification of equipment are derived from four primary sources: NSF, UL, ASME, AGA, EPA, & regulatory agencies such as health departments. Manufacturers’ standards. Functional capabilities & features desired by the buyer. Industry standards, as reflected in the language of the consultant’s specifications.

Equipment Specifications Equipment Specifications for foodservice are part of the “Project Manual” (the complete set of specifications). They are found in Division 11, Equipment, Section 400

Two Types of Equipment Specs Manufactured Equipment is selected from manufacturers’ catalogs of standard products. Fabricated Equipment is designed & custom built for the project.

Manufactured Equipment  The dimensions of the unit.  The quantity of units to be purchased.  The specific utility requirements of the equipment item.  The materials used in the construction of the equipment.  The specific construction techniques employed.  Any relevant performance criteria.  The desired features, accessories, and/or options.  The relevant industry, association, or governmental standards.

Fabricated Equipment  The dimensions of the unit.  The quantity of units to be purchased.  The specific utility requirements of the equipment item.  The materials used in the construction of the equipment.  The specific construction techniques employed.  Any relevant performance criteria.  The desired features, accessories, and/or options.  The relevant industry, association, or governmental standards.

Equipment Construction Materials  The most common materials for constructing a piece of foodservice equipment are: Stainless steel Aluminum Galvanized iron Plastics Wood

Equipment Construction Materials  Stainless steel: Type 302, 304 Work surfaces, equipment panels, etc.  Aluminum: Carts, racks  Galvanized iron: Internal structure for counters, etc.  Plastic: Decorative surfaces Functional surfaces (as in storage shelving)

Equipment Construction Materials  Wood: Hard Maple for bakers’ tables Decorative trim  Others include: Tile Glass Solid Surface “Plastic” Laminate

Foodservice Equipment Specification Section – Three Parts

Section Part 1 - General  Refers the bidder to other parts of the contract documents that are necessary for understanding all of the project requirements.  Describes the specific responsibilities of the foodservice equipment contractor, as well as the electricians, plumbers, & other trades people, in connecting the equipment.  Indicates who will provide the hardware necessary for plumbing connections – the plumber or the foodservice equipment contractor.  Discusses how the foodservice equipment contractor is to deal with removal, storage, repair, & reinstallation of existing equipment that is to be used in the new or renovated facility.

Section Part 1 - General  Establishes the requirements for submittals.  Instructs the foodservice equipment contractor how to handle deviations from the requirements of the contract documents.  Sets standards designed to insure a quality installation.  Sets standards for the manufacture & installation of the foodservice equipment.  Provides information to the foodservice equipment contractor regarding storage, delivery, & handling of the foodservice equipment.  Requires the foodservice equipment contractor to check that the utility services are appropriate before actually installing the equipment.

Section Part 2 - Products  Sets standards for the composition & quality of the stainless steel used in manufactured & fabricated equipment.  Sets standards are set for other raw materials used in the construction of foodservice equipment.  Describes the requirements for the components to be used in the foodservice equipment, including plumbing (faucets, drains) & electrical components (junction boxes, receptacles).  Sets standards for workmanship in stainless steel fabrication, such as how joints are to be made & the quality of the arc- welding.  Sets standards for the fabrication & installation of stainless steel sinks, drain boards, utensil drawers, work surfaces (table tops), legs, shelving, & other fabricated items.  Sets standards for architectural millwork, including the grade & type of materials & specific construction techniques.

Section Part 3 - Execution  Establishes the requirements & describes the procedures for ensuring the quality of the installation of the equipment in the field, including inspection & rejection, if necessary, of the work of the foodservice equipment contractor.  Requires the foodservice equipment contractor to set up & test each item of equipment, adjust it as necessary, & replace equipment that is not functioning to specifications.  Requires the foodservice equipment contractor to clean & sanitize the equipment prior to turning it over to the owner.  Requires the foodservice equipment contractor to demonstrate the use of the equipment & clearly instruct the Owner in proper maintenance procedures.  Sets the requirements for product guarantees & warranties.

Section Part 3  Requires the foodservice equipment contractor to verify that the utility rough-in connections provided by the electricians & plumbers are located where required for the equipment.  Requires the contractor to “field- measure” to determine that dimensions are as required for the equipment installation.  Provides specific instructions for the installation of walk-in coolers & freezers.  Describes how field joints in equipment are to be made.

The End Copyright © 2008 John Wiley & Sons, Inc.