leeann evron andrea calcagno restaurant equipment 1

23
LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

Upload: rachel-west

Post on 18-Jan-2016

220 views

Category:

Documents


2 download

TRANSCRIPT

Page 1: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

LEEANN EVRON

ANDREA CALCAGNO

RESTAURANT EQUIPMENT

1

Page 2: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

INTRODUCTIONRestaurant Equipment

• Provides vital tools to create a great dining experience

• Is included in food cost calculations

• Can offer flexibility and efficiency when chosen

correctly

• Can increase profitability when properly planned

2

Page 3: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

RESTAURANT TERMS• Layout- arrangement of counter space and equipment

• Work Center-includes space for each chef or cook and their tasks

• Work Sections- area based on task performed

• Product Flow- manner of food moving in and out of kitchen

• Back of House- includes kitchen, storage and washing areas

• Front of House- includes the dining, bar and host areas

• Table Turns- full revolution of table service from seating to exit

3

GLOSSARY OF RESTAURANT LINGO, SLANG AND TERMS

Page 4: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

PREP EQUIPMENT

4

• Preparation Area- where food planning and arrangement happens; raw meats, fish and poultry are cleaned and portioned, fresh produce gets cut and sauces and dressings are prepared

• Ingredients Room- where food items are organized and held to be sent to another station

• Storage- includes areas of dry, refrigerated and freezer storage; most important aspect of prep space

• Pallet Platform- raised storage that allows easy cleaning and stackability

• Pantry- also know as the cold food prep area deals with food such as salads and sandwiches

Page 5: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

5

PREP EQUIPMENT• Worktable- needed for prep area, counter space should be calculated on food volume and tasks being performed

Refrigerated Prep Table Cabinet- has refrigerated storage and condiment wells, especially useful for salad and sandwich prep stations

Page 6: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

PREP EQUIPMENT

6

The Vollrath SectionWedgemaster can save timeand money by cutting fruitsinto uniform wedges.Dimensions: 23.25"x12.81”x24”Weight: N/A

The stainless steel HobartMeat Chopper can grind 10pounds of meat per minute,or 540 lbs per hour.Dimensions: 23.25”x12.81”x24”Weight: 1 lb

The Premium Heavy- DutyAutomatic Slicer uses a steelalloy knife blade and cutsfruits, meats, and vegetables.Dimensions: 26.7”x23”x25.1”Weight: 149 lbs

The Waring One GallonBlender is a stainless steelblender with a removable jarpad and see-through lid.Dimensions: 22 1/4”x14 7/8”x15”Weight: 38 lbs

The Robot Coupe Vertical Cutter Mixer is designed to process meats, vegetables and smooth mousses .Dimensions: 48 1/16”x23 5/8"x 27 3/8"  Weight: 310 lbs

Miscellaneous Equipment- includes such items as mixers, slicers, choppers, wedgers and blenders; work area space must be designed to accommodate this additional equipment

Page 7: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

COLD EQUIPMENT

7

• Cold Storage Refrigeration- keeps food chilled at correct temperature; some units have glass doors and may be even double sided for server access

• Walk-In Refrigeration- is an easy and useful way to store reach-in carts with ready-made cold appetizers or salads for easy access on tray slides and large sheet pans

American Panel Corporation Walk-In Cooler Dimensions: 7’ -3-3/4” x 9’-8” x 9’-8” Weight: 1,450 lbs

7’ -3

-3/4

5’ -8

Page 8: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

COLD EQUIPMENT

8

Additional Cold Equipment• Ice Machine• Work Table Refrigerators• Reach-In Freezers• Walk-In Freezers• Cold Food Well Tables• Cold Display Cases

The True ADA Compliant Solid Door Refrigerator is a stainless steel work table with a refrigeration system. It can reach .5°C for the best food preservation. Dimensions: 72 5/16” x 37 1/4” x 52 17/32” Weight: 375 lbs

Page 9: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

COLD EQUIPMENT

9

Dessert Preparation Station• Ice Cream Chest• Soft Serve Machine• Frost Top• Cold Slab Unit

Page 10: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

HEATING EQUIPMENT

10

• Production Line- where cooked food is prepared, plated and served

• Hot Line- area for preparation of hot food

• Utility Distribution Center- where all the electricity, gas, water and steam comes into the space

Page 11: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

HEATING EQUIPMENT

11

Heating Methods

Page 12: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

HEATING EQUIPMENT

12

• Broiler- used to grill meat such as hamburgers and steaks

• Griddle- a flat stainless steel cooktop used for such items as pancakes and eggs

• Range Types- include top range, ring top range, or open top range; needed to sauté, boil, or cook items such as rice, pasta, and soup

Cleveland ClassicConvection Steamers15 PSI Boiler Base StyleDimensions: 68.92”x32.21” x35.43”Weight: N/A

Page 13: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

HEATING EQUIPMENT

13

Captive Aire Wall Canopy Exhaust Vent Hood System Dimensions: 24” x 144” x 54” Weight: 1,722.71 lbs

Page 14: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

BAKING EQUIPMENT

14

• Proof Box- can be used as a sheltered cabinet where dough can be left to rise

• Mechanical dough dividers- can be used in the

forming area to help aid employees in the baking process

• Oven Types- include carousel or reel ovens, combination steamer/ovens, deck ovens, or a convection ovens

• Holding Cabinet- maintains a set temperature for food to ensure fresh product

Page 15: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

PLUMBING EQUIPMENT

15

American Dish Service Conveyer Dish Washer Dimensions: 73.25” x 64” x 44” Weight: 760 lbs

• Plumbing Equipment- considered anything that deals with pipes, water distribution whether for drinking or washing and the elimination of waste

• Warewashing Area- where all the dirty dishes like plates, cups, pots, and pans get collected; prone to highly slippery floors

• Decoying- is the first step where the dishes are scraped and rid of all the excess food

• Garbage disposal- collects all the remainders, making the job faster and easier for employees

• Mechanical Dish Washing System- automated machine for washing dishware; requires sufficient drainage system and ventilation system

Page 16: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

PLUMBING EQUIPMENT

16

• Sink Types- include warewashing or scullery sinks, prep sinks for vegetables, a utility sink for cleaning and a bar sink (there should be 1 hand sink per every 5 employees min. of 15 feet away from the food prep area)

• Rack Equipment- needed to store the flatware, glass, and utensils for air-drying

• Grease interceptors- separate the water, food particles, and grease so it can be cleaned by restaurant employees and not enter the city’ sewer system

• Laundry/Dryer System- usually only high volume

restaurants use this system because of high maintenance and plumbing costs

• Drainage- is a must for many areas in a restaurant kitchen to catch spills, overflow and soiled water.

T & S Brass andBronze Works, Inc.Pre Rinse Unit

Page 17: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

BAR EQUIPMENT

17

• Front Bar- is what the patron sees and where the drinks are served

• Rail- sunken area that is treated as a spill area, closest to the bartender

• Bar Die- front section of the bar that hides all the under bar equipment

• Brass Rail- acts as a footrest for the guests seated at the bar top area

Page 18: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

BAR EQUIPMENT

18

Under Bar- is the area that houses equipment, where all the action takes place

Pouring Station- programmed dispensing station for carbonated drinks and juice

Keg Dispenser- used for beers served on tap

Four Compartment Sink- used for drain boards, overflow pipes and glassware

Page 19: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

BEVERAGE EQUIPMENT

19

Curtis Double Brew Coffee MachineDimensions 30.5" x 18.1" x 22.1“Weight: 81 lbs

Miscellaneous Drink Equipment• Coffee Machine• Espresso Machine• Tea Dispenser• Filtered Water Dispenser

Wells Bloomfield Tea BrewerDimensions: 32 1/4” x 26 15/16” x 19 5/8”Weight: N/A

Nuova Simonelli Espresso Coffee MachineDimensions: 42” x 23” x 23”Weight: 250 lbs

Page 20: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

WAIT STATIONS

20

Wait Station- is a zone between the guests and the employees that gives the server access to frequently used items

Types of Wait Stations- include beverage, hostess, bread, condiment, silverware, bus, to-go and transaction stations

Overall Dimensions: Length: 36" Width: 24" Height: 36'' Inside Dwr Dimensions: Length: 32" Width: 10 1/2" Depth: 3 1/2"

36" Walnut Waitress Station with Drawer and Adjustable Shelf

Page 21: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

STAFF POSITIONS

21

Back of the House Staff• Baker• Broiler Cook• Dishwasher• Executive Chef• Expediter• Fry/Sauté Cook

Front of the House Staff• Banquet Manager• Bar-Back/Runner• Bartender• Beverage Manager• Bus Person• Catering Manager• Counter Server• Dining Room

Manager• Food & Beverage

Director

• Kitchen Manager• Pantry Cook• Pastry Chef• Soup/Sauce Cook• Sous Chef

• General Manager• Human Resources

Manager• Maître d’Hotel• President/CEO• Public Relations

Manager• Server• Wine Steward

Page 22: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

STAFF-PATRON RATIOS

22

Page 23: LEEANN EVRON ANDREA CALCAGNO RESTAURANT EQUIPMENT 1

REFERENCES

23

http://www.webstaurantstore.com (photos and specs)

Turner, H. (2012, March 19). A glossary of restaurant lingo, slang & terms. Retrieved September 4, 2015.

Katsigris, C., & Thomas, C. (1999). Design and equipment for restaurants and foodservice: A management view. New York: Wiley.

Bastianich, J. (2012). Restaurant man. New York, New York, U.S.A.: Viking.

http://www.foodservicewarehouse.com (appliance photos and specs)

https://www.pinterest.com/nyorange/dessert/