Food-Service-Manual-for-Health-Care-Institutions

and space needs can proceed. Analysis of the items listed in the menu, the number of servings
needed, the batch size followed, and the production time required provide the background
information necessary for making decisions on equipment purchases.
Cost
Another important aspect of the purchase decision is cost, and not just the initial cost. The
costs involved with the installation, operation, maintenance, and repair of food service equipment
also must be considered.
Utility Supply
Equipment requiring electricity or gas must be compatible with the facility’s utility supply
unless utilities are so outdated or inadequate that renovation is planned. For example, the facility’s
wiring and circuits must be able to supply the voltage required for operation of all electrical
equipment. A piece of equipment designed for a 230-volt circuit will lose about 20
percent of its efficiency if connected to a 208-volt circuit. A motor designed for 208 volts may
burn out at higher voltages. Consequently, the voltage (whether alternating or direct current)
and phase (the source of alternating current in the circuit) available in the kitchen must be considered
before equipment is ordered. Some equipment items require a single phase of alternating
voltage, whereas others require three phases. That is, three separate sources of alternating
current are arranged to handle larger power and heating loads. If gas equipment is preferred,
an adequate gas supply must be available for peak operating periods, and convenient connections
must be provided.
Design and Construction
The importance of design and construction to ensure proper performance without costly
repairs cannot be overlooked. Equipment should be functional and durable as well as compatible
with other equipment in the facility. The information supplied by manufacturers in catalogues,
bulletins, brochures, and specification sheets should be studied carefully. Contact with
other food service directors and equipment specialists also is helpful. If standard stock items do
not meet the facility’s needs, custom-built equipment can be ordered, even though it is generally
more expensive.
Safety and Sanitation Features
The safety and sanitation features of equipment are critical considerations in the selection
process. All equipment should be constructed and installed in a manner that complies with the
requirements of the Occupational Safety and Health Act of 1970 and other federal, state, and
local regulations and codes. Several national not-for-profit organizations establish standards and
controls to ensure the sanitation and safety of food service equipment and of the operating environment.
Among them are the National Sanitation Foundation (NSF), the Underwriters’
Laboratory, the American Gas Association, the National Board of Fire Underwriters, and the
American Society of Mechanical Engineers. Choosing equipment bearing the seal of approval of
any one or more of these organizations is recommended.
Equipment Specifications
Once the decision to purchase a piece of equipment has been made, information about the type,
size, capacity, installation, and conditions of purchase is communicated to the vendor. This
communication should be in writing to eliminate any possible misunderstanding of what
should be delivered. Specifications can be brief or extended written documents, depending on
the facility’s procurement policies. The important point is that they be written simply and concisely,
giving only those details that are necessary to ensure delivery of the equipment desired.
Facility Design and Equipment Selection
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