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

quantities in a short time is preferable. Gas and electric models are available for toasting both
bread and buns. An automatic sensing and compensating device is helpful for maintaining
desired color during consecutive cycles and voltage fluctuations. Employees must be made
aware of preheating and production times to avoid serving cold, dry, or soggy toast.
Toast is better made at the point of service using a heavy-duty conventional toaster. Twoslice
units, four-slice units, or a combination of these can provide more flexibility and certainly
a better product with a little extra labor time. Models are available to accommodate bread and
buns of varying thickness. All types of toasters should have good controls and be made of materials
that are durable and easy to clean.
Baking Equipment
A separate baking unit may not be necessary in small facilities or in large operations where most
bread and pastry items are purchased ready to serve. However, if any baked goods are produced
on-site, some basic equipment is needed, including portable bins, scales, mixers, baker’s table,
pan storage, cooling racks, small steam-jacket kettle, dough divider, proofing cabinet, reel ovens,
hand sink, preparation sink, and storage space for dry and refrigerated goods and other appropriate
small equipment. In addition, cooling racks and equipment for storage of products are
needed as well as space to store all the racks when not in use. Whether specialized bakery equipment
is needed depends on the type and volume of goods produced. If a great deal of baking is
done, the purchase of such labor-saving devices as a dough divider-rounder, electric dough
rollers, and sheeters that can handle various types of doughs should be considered. Proofing cabinets
are available in various sizes. Units may be manually or automatically controlled to maintain
proper temperature, humidity, and air movement around the dough.
Ventilation Equipment
A good ventilation system is essential for maintaining a clean, comfortable, and safe working
environment. Any equipment that produces heat, odor, smoke, steam, or grease-laden vapor
should be vented through an overhead hood with a blower (fan) to move air through exhaust
ducts that lead to an area outside the food service facility. Fire protection equipment also is
essential.
Hoods are made in canopy or back-shelf styles. Canopy hoods are either wall mounted or
hung from the ceiling over a battery of equipment. They extend only partway over the surface
rather than over the entire piece. Careful design and placement of either type are important for
convenience and safety as well as operating efficiency.
The size of a canopy hood is determined by the overall dimensions of the equipment to be
covered and by local health and fire safety code requirements. A 6-inch overhang is adequate.
A practical rule of thumb is 2 inches of overhang for each foot of hood clearance. The clearance
between the surface of the equipment and the lower edge of the hood must be sufficient
for employee safety and yet exhaust air effectively. A minimum of 6 feet 3 inches and a maximum
of 7 feet are recommended for the distance between the floor and lower edge of the hood.
The back-shelf hood does not require an overhang. It extends the width of the equipment
and is about 18 to 22 inches deep, as measured from the back of each piece. Clearance above
the work surface varies according to the type of equipment needing ventilation, the hood
design, and the exhaust air volume. Because this type of hood is smaller and closer to the cooking
equipment, fire hazards may be reduced and maintenance made easier. Both styles of hood
are built with a filtering or extracting system to prevent grease deposits and other suspended
particles from accumulating and creating fire and health hazards (see Chapter 14).
The design and construction of exhaust fans and ducts are extremely important in energy
conservation. To maintain a balanced ventilation system, proper air movement is necessary. A
continuous supply of makeup air for comfort, cleanliness, and preservation of equipment must
replace any that is expelled through the system. However, if makeup air is withdrawn too rapidly,
drafts can occur, and energy usage increases. Filters should be cleaned at least once a week
because clogged filters reduce airflow and the efficiency of the system.
Facility Design and Equipment Selection
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