Design & Layout of Foodservice
Facilities
Chapter 7
Chapter 7 Overview
This Chapter introduces the major kinds of
manufactured foodservice equipment,
discussed below under six functional
categories:
Receiving and storage
Pre-preparation
Final preparation
Service
Warewashing
Waste removal
Shelving
Selection Considerations
Portable (on casters), freestanding (on posts),
or wall-hung (cantilever)?
How many tiers (shelves), usually four or five for
bulk storage – depends on size of product
containers
Shelving material: chromed wire, epoxy wire,
stainless steel, plastic? – depends on intended
use and budget
Shelving design – solid, louvered, wire? –
depends on intended use and budget
Light duty, standard duty, or heavy duty –
depends on weight of items stored
Walk-In Coolers/Freezers
Selection Considerations
Prefabricated vs. Built-In (rare)
Panels of steel, aluminum, or stainless
steel – depends on operator preference
and budget
Size (see Chapter 4)
Floor design: recessed in slab, on slab
with ramps, or floorless
Location of compressors – remote
outdoors is best
Refrigeration power – depends on level
of use
Interior temperatures for freezers
Features, such as lighting, alarms, and
windows
Reach-In Refrigerators/Freezers
Selection Considerations
Primary cold storage capacity for the
food facility, or is the refrigeration
being used to augment walk-in
refrigerators and freezers
What capacities of storage are needed
for reach-in refrigerators and freezers
in the food production area
One, two, or three compartments
General storage, with shelving, or
special products that would fit better
on interior tray slides
Should the refrigerator be adapted for
roll-in carts
What special features are required
Mixers (60 qt & 20 qt pictured)
Selection Considerations
Product types and batch
sizes
Demand (needed
capacities)
Mix of sizes is appropriate
where batches vary from
large (60 QT) to small (20
QT)
Desired accessories
Buffalo Chopper
Selection Considerations
Types
of items requiring
chopping
Quantities desired
Generally used for large
runs of chopping
Food Processor (Table Top)
Selection Considerations
Batch
size
Bowl type processors
are limited to small
batches
Continuous feed
attachments
accommodate larger
quantities
Types
of processing
and required blades
VCM (Vertical Cutter Mixer)
Selection Considerations
Best
for very
large batch sizes
Ideal for
commissary type
production
Slicer
Selection Considerations
Number of units
required
Diameter of blade
(size of cut)
Manual versus
automatic
Type of sharpener
Attachments (such as
food chute)
Standard Ovens (Under Range)
Selection Considerations (Disadvantages)
The location under the range makes it difficult for
the cook to see or reach into the oven.
The ovens are poorly insulated and thus energyinefficient.
Under conditions of heavy usage, standard ovens
require frequent maintenance and repair of door
hinges and thermostats.
Cleaning under and behind standard ovens is
extremely difficult.
The capacity of the standard oven is relatively
small in comparison to other oven designs.
Convection Ovens
Selection Considerations
Number,
quantity, and size
of items to be baked
determine how many oven
compartments are required
Mounting on legs or casters
Glass or solid doors
Exterior finishes
Sophistication of controls
Deck Ovens
Selection Considerations
Type of product and batch
sizes determines number
of decks and height of
cavities
Steel versus brick hearth
(bakers often prefer brick)
Gas versus electric
Note: Use much more
floor space than
convection ovens for a
given capacity
Rotary Ovens
Selection Considerations
Products and batch
sizes determine
number of trays
Gas versus electric
How to ventilate
Hard-crust breads
require steam
injection
Ovens are very
large; best for big
batches
Revolving Rack Oven
Product size and
batches determine
capacity (number of
racks)
Energy (gas vs.
electric)
Steam injection for
crusty breads
Very space efficient
for large batch
baking or roasting
Conveyor Ovens
Selection Considerations
Capacity a function of belt
length, width, and speed
in relation to required
cooking times for products
Sizing determined by
peak demand for products
Ovens can be stacked to
double or triple production
rates
Do not require skilled
operators – once set for a
standard product, they
remain set.
Slow-Roasting Ovens
Selection Considerations
Primarily used for
roasting meats
Number and size of
compartments
determined by type
and quantity of meats
to be roasted
Combi Steamer Oven
Selection Considerations
Compartment profile determined by
pan type (12” x 20” counter pan, sheet
pan/roasting pan)
Required capacity determined by
batch size and frequency
Multiple compartments can be ordered
to accommodate different products
and cooking requirements
Large capacity (roll-in rack) units are
available
Gas or electric service
Tilting Braising Pan (Tilting Skillet)
Selection Considerations
Capacity
(determined by
expected batch size)
Gas versus electric power
Generally best to
purchase larger capacity
(since marginal cost of
greater size is low)
Steam Jacketed Kettles
Selection Considerations
Number of kettles and
capacities of each,
determined by recipes and
batch sizes
Stationary versus tilting
Fully or partially jacketed
Mounting – wall, legs,
pedestal, table
Accessories – draw-off,
faucet, lids, mixer
Steamers
Selection Considerations
Typical pan size for cooking
(12” x 20” counter pan versus
18” x 26” sheet pan)
determines cavity width
Batch sizes and quantities
determine capacities
Units can be stacked
Direct steam (preferred),
electric generator, electric
elements, or gas boiler
Broilers
Selection Considerations
Hotel style, open top
(shown), salamander,
or conveyor
Anticipated demand,
product size, and
cooking time
determine size needed
Gas versus electric
(versus special fuel
like wood)
Hood requirements
Rotisserie
Selection Considerations
Rotary
or Vertical
Capacities
determined by
product size, batch
size, and cooking
times
Gas versus electric
Fryers
Selection Considerations
Number of fryers determined
by product mix (avoid frying
fish and fries in same oil);
capacities by batch sizes
and cooking times
Gas versus electric
Table mounted, modular,
drop-in, or free-standing
Automatic basket lifters,
solid-state controls,
automatic loading systems
Stainless frying chambers
and/or exterior panels
Ranges
Selection Considerations
Types: open top, radial
fin, griddle, hot top (not
recommended)
Capacities determined
by demand and
cooking times
Usually gas
Accessories include
rear shelving, ovens,
refrigerated drawers
(shown), salamanders
Grills
Selection Considerations
Size determined by
product and demand
Cooking plate
thickness
Cooking plate surface
(e.g chrome versus
steel)
Thermostatic controls
Table top, modular,
drop-in, freestanding
Gas versus electric
Bakery Equipment – Proofer
Selection Considerations
Batch
size of yeast
products determines size
(single versus multiple
compartments)
Simple baking
requirements can be met
with a humidity controlled
hot food box
Complex baking
requirements better served
by a dedicated proofer
Bakery Equipment - Dough Sheeter
Selection Considerations
Necessary only
where sheet
dough products
are produced in
high quantities
Demand
determines
capacity
Food Warmers
Selection Criteria
Tremendous
variety
available, from drop-in
warmers for counter
pans (shown) to large
hot food carts and
pass-through warmers
Sizes and quantities
depend on application
Beverage Systems - Coffee
Examples
Espresso
Portable
Brewer
Urn
Beverage Systems - Coffee
Selection Considerations
Urns
used for large quantity batch
production
Portable coffee brewers distribute fresh
coffee Espresso
to multiple locations
Espresso machines selected by market and
menu considerations
Portable and
Selection of all types driven by demand
Brewer
batch sizes.
Urn
Bar Equipment
(left
to right) Bottle Refrigerator, drain board
with glass storage, speed rail with
condiment storage, bottle storage, ice bin
with cold water
Bar Equipment
Typical Selection
Ice chest—an insulated storage area for ice (does not make ice)
Drain board—both a work surface and a place to set glasses
and utensils to air-dry
Blender station—a space designed for blenders, including a
small sink for sanitizing utensils
Refrigerated storage chest—for holding condiments and cooling
bottles
Hand sink, including soap and towel dispensers—required by
the health department
Three-compartment sink—required by the health department for
washing and sanitizing glassware
Storage bins—-a place to stack 20-by-20-inch racks of clean or
dirty glasses
Bottle rails, often called “speed rails”—used for storing open
bottles of the bar liquor stock
Fruit drawer—a special drawer to store fruit that will be used in
mixed
Ice Machines
Selection Considerations
Capacity
determined per
discussion in Chapter 7
Match production capacity to
bin size
Air versus water cooled ice
maker
Ice Dispenser
Selection Considerations
Top down, scoop, or
counter (shown)
Capacity determined
by number of drinks to
be dispensed
Ease of loading – this
counter unit has an ice
maker underneath that
refills the bin
Dish Machines
Single Tank Door Type
Manual scraping and
loading
About 50-55 racks per
hour maximum capacity
Requires special racks and
high sides for tall items
Hot or sanitizing rinse
Generally electric heated
Straight line or corner
machine
Dish Machine
Rack Conveyor, Single Tank
Conveys racks through
the machine
Single wash tank; fresh
water for each rinse
cycle
Capacity upwards of
200 racks/hour
Electric, gas, or steam
tank heat
Electric, gas, or steam
booster heat
Dish Machine
Rack Conveyor Two Tank
Conveys racks
Separate wash and rinse
water tanks (saving water
compared to single tank
model)
Capacity upwards of 250275 racks per hour
Electric, gas, or steam
tank heat
Electric, gas, or steam
booster heat
Carousel Dish Machine
Like a two-tank
conveyor with a
continuous circular rack
transport
Racking system
options
Off-loading system
options
Electric, gas, or steam
tank heat
Electric, gas, or steam
booster heat
Dish Machine
Flight Type
Dishes and trays
loaded on pegs on
continuous belt
High capacity
Length of loading
and air drying
sections
Electric, gas, or
steam tank heat
Electric, gas, or
steam booster heat
Dish Machines
Typical Accessories
Blower dryer for rapid air drying of dishes and
utensils
Chemical sanitizing
Vent hoods for each end of the machine
Stainless-steel legs and frames (standard on some
machines)
Stainless-steel enclosure panels to cover the
motors and plumbing
Automatic fill
Energy-saving features such as automatic shutoff
after dishes (or racks) pass through the machine
Common water, steam, and electrical connection
points
Power Pot Wash System
Selection Considerations
Replaces “manual”
pot sink
Whether to
incorporate disposal
Size of sink bowls
determined by pot
and pan sizes and
volumes
Drain board lengths:
longer is generally
better
Disposers
Selection Considerations
Sizing:
2 HP for prep
areas, 5 HP for dish
washing
Sink or cone size (some
health departments forbid
disposers in prep sinks)
Control panel type
Pre-rinse
Covers
Water Recirculation System
Built
into soiled
dish table and
connected to
scrapping trough
5 HP
recommended
Pulper-Extractor System
Reduced waste handling
Reduced water
consumption
Labor simplification
Requires high
percentage of paper in
garbage (e.g. disposable
serving plates, cups,
etc.)
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