After Reviewing Module 26 Lecture, You Should Be Able To

Module 26 – Domain IV: Facility Planning

After reviewing Module 26 lecture, you should be able to:

1. Describe the planning team involved in facility layout.
2. Discuss equipment selection and preventative management.

Planning team

• Should include a representative from the building (hospital, long-term care facility, etc.), architect, foodservice manager or dietitian, builder, and a foodservice consultant
• The primary objective of the foodservice planning committee should be to ensure a smooth flow of work that is organized.

Kitchen Design

Kitchen design should focus on progressive work area to reduce backtracking. Flow of work from receiving to serving.

Equipment specification and selection

• Floors
• quarry or clay tiles – generally used in kitchens
• terrazzo, rubber or asphalt tile – common in dining areas
• Concrete – common in receiving areas or storerooms

• Walls
• ceramic tile, glazed tile - recommended due to durability and ability to clean

• Equipment Considerations:
• Metals –
• gauge – thickness of metal
• lower gauge = thicker metal
• higher gauge = thinner metal
• common gauge for foodservice equipment = 10-14; 12 is most common

• aluminum– light weight, durable; however it is affected by acidic food
• stainless steel – durable and heavy weight; Disadvantages for stainless steel include high cost and heavy weight

Finishes for stainless steel include:

1. #1 – dull, rough
2. #2b – full finish, bright
3. #2d – full finish, dull
4. #4 – standard for foodservice
5. #6 – soft finish
6. #7 – glossy finish

• Space recommendations:
• main aisle – 5 ft
• aisles between workspaces - 3 ft

• Considerations:
• type of foodservice, labor, and employee skills
• maintenance schedule should be implemented to increase longevity of equipment; a record of maintenance should be available as well
• equipment should be cleaned regularly and inspected for cracks, chips, etc.
• Material Safety Data Sheet (MSDS)– provides information regarding chemicals (how to handle, potential hazards and side effects)

• fryer- requires high amounts of energy; may be gas or electric
• tilting braising pan/tilting skillet pan– most versatile of all kitchen equipment; used for braising, boiling, grilling, or stewing (combines the advantages of a range, griddle, kettle, stock pot, and fry pan)
• steam jacketed kettle– functions like a double boiler, reduces risk of burning food; can be used to boil, simmer, stew, blanch
• mixers- table or floor models; used for mashed potatoes, batters, doughs, etc.
• refrigerators- reach in or walk in models
• convection steamer – circulates steam in the chamber by forced convection; fast, gentle cooking; can open during cooking; steam is vented so flavor transfer from one food to another will not occur
• Pressure steamers – traps and removes air that causes steam pressure to build; can’t be opened during cooking
• Ovens – 3 main categories: hot-air ovens, infrared broilers, microwave ovens
• Range oven – part of a stove
• Deck oven – traditional hot air oven; pans of food are place directly on the stacked metal decks; separate temps for the top and bottom unit
• Convection oven – has a fan that creates currents of air; has more space, holds more food; reduces cooking time by 30%; cooks at a 25-35 degree lower temp; conserves energy
• Conveyor oven – used for pizzas in a quick service operation
• Smoker oven – electric, uses wood chips to produce smoke
• Low temp cooking and holding oven – 100 to 325 degrees for cooking; 60 to 200 degrees for holding
• Multifunctional Equipment
• Combi-oven – directs the flow of both convected air and steam through the oven; used for meat, seafood, poultry, vegetables, meringues, pastries, breads; 4 cooking methods – convection, steam, convection with continuous steam, convection with cycled steam; faster cooking with minimal shrinkage, max flavor, color, and nutrient rentention
• Tilting Skillet
• Convection/Microwave oven – can use convection air alone (browning, baking, roasting), microwave energy alone (steaming, cooking), or a combination

Heat Transfer

• Conduction – the transfer of heat through direct contact from one object or substance to another; grilling, boiling, frying, (baking and roasting to an extent)
• Convection – distribution of heat by the movement of liquid or vapor; may be either natural (in a kettle of liquid or a deep fat fryer) or forced (convection oven/steamer, stirring, reel oven)
• Radiation – generation of heat energy by wave action within an object; the waves do not have energy but induce heat when they enter the food; infrared (broiling) and microwaves
• Induction – use of electrical magnetic fields to excite the molecules of metal cooking surfaces

*Roasting and baking use a combo of conduction (heat through the pan to the food), convection (convection circulates the air), and radiation (heat radiates from the hot walls)

Now that you have read the lecture, consider the following:

1. What is MSDS? What information would you find on a MSDS?
2. What is the main aisle space recommendation?
3. What are the benefits of using a steam jacketed kettle?
4. What gauge is generally recommended for food service? What finish is standard for food services?
5. What does gauge refer to?

1. When planning a foodservice facility, all of the following should be included except:

a. dietitian

b. foodservice director

c. architect

d. foodservice worker

2. You order a workbench with a gauge of 12. What does gauge refer to?

a. thickness of a metal

b. durability of metal

c. none of these

d. finish of metal

3. Which type of flooring might be common in dining rooms?

a. clay tile

b. rubber tile

c. none of these

d. concrete

4. Which type of flooring might be common in kitchens?

a. concrete

b. rubber tile

c. asphalt tile

d. quarry tile

5. When choosing materials for walls, which of the following is recommended?

a. sheet rock

b. steel

c. ceramic tile

d. stucco

6. A low gauge metal indicates:

a. thicker metal

b. less durable metal

c. more durable metal

d. thinner metal

7. You are preparing to collect bids for foodservice equipment. Which of the following is a common gauge for foodservice equipment?

a. 9

b. 12

c. 22

d. 3

8. Which of the following is a common finish for stainless steel in foodservice

a. #1

b. #2

c. #4

d. none of these

9. Disadvantages of stainless steel include all of the following except:

a. Low durability

b. High cost

c. Heavy weight

d. none of these

10. Advantages of aluminum include all of the following except:

a. lightweight

b. durable

c. Unaffected by acidic foods

d. strong

11. When meeting with your foodservice planning committee. What should your primary objective be?

a. labor cost

b. equipment layout

c. none of these

d. flow of work is completed in an organized and smooth manner

12. Which of the following would lead to an organized and smooth flow of work?

a. receiving, production, storage, serving line

b. receiving, storage, dishroom, production, serving line

c. receiving, storage, production, serving line

d. receiving, dishroom storage, production

13. When planning a foodservice layout, which of the following is the most important to consider?

a. skills of labor

b. type of foodservice

c. number of people served

d. equipment utilized

14. When planning a foodservice layout, what is the optimal space for a main aisle?

a. 5 ft

b. 5 inches

c. 10 ft

d. 1 ft

15. A #6 finish indicates:

a. soft finish

b. glossy finish

c. standard for foodservice

d. dull finish

16. When choosing equipment for a foodservice facility, it is important to consider:

a. skill of workers

b. type of foodservice

c. labor costs

d. all of these

17. Maintenance of equipment is vital to improve longevity. Steps for maintaining equipment include:

a. inspection for cracks and chips

b. cleaning regularly

c. all of these

d. logging maintenance

18. Which of the following pieces of equipment could be used for braising, boiling, grilling, or stewing?

a. convection steamer

b. tilting skillet pan

c. conduction oven

d. fryer

19. You plan to make grilled Reuben sandwiches for a luncheon. Which of these pieces of equipment would best suit your needs for this recipe?

a. steam jacketed kettle

b. tilting braising pan

c. fryer

d. convection steamer

20. In attempts to avoid scratching and denting of the countertops, you note the previous countertops were 20 gauge metal and #6 finish. Which of the following might you choose for the new foodservice facility?

a. 22 gauge and #7 finish

b. 8 gauge and #2b finish

c. 8 gauge and #1 finish

d. 14 gauge and #4 finish

21. A #1 finish on stainless steel indicates:

a. full finish and dull

b. glossy finish

c. dull, rough finish

d. soft finish

22. When transferring items from storage to production, you need a cart which is lightweight yet durable. Which of the following materials would you choose?

a. aluminum

b. copper

c. galvanized steel

d. stainless steel

23. You want to select a piece of equipment which acts like a double boiler. Which of the following would you choose?

a. tilting braising pan

b. pressure fryer

c. convection steamer

d. steam-jacketed kettle

24. Which of the following reduces risk for burning foods?

a. tilting braising pan

b. steam-jacketed kettle

c. convection steamer

d. pressure fryer

25. Which of the following provides information regarding chemical or cleaning supplies?

a. FDA

b. EPA

c. USDA

d. MSDS

Module 26 – Domain IV Quiz

Facility Planning

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