Author Question: You are the manager of a large foodservice facility that has some very old, malfunctioning ... (Read 113 times)

nautica902 · **on:** Aug 2, 2018

You are the manager of a large foodservice facility that has some very old, malfunctioning equipment. In developing your capital budget, you need to make some decisions about replacing some of the equipment.

You decide to prioritize your needs and pick three pieces of equipment to replace this year. You decide you will budget for a convection oven with a range top, a convection steamer, and a tilting fry pan. How will you go about getting information and prices for each of these pieces of equipment?

Question 2

Discuss the various pieces of equipment in which vegetables may be cooked and the advantages and disadvantages of each.

What will be an ideal response?

parker125 · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

visit equipment trade shows; visit other foodservices that utilize this equipment; look through equipment catalogs, brochures, spec sheets; visit utility companies' demonstration facilities; read trade journals and magazines; talk to equipment reps; write definite specs; solicit bids

Answer to Question 2

Pressureless steamer - high nutrient retention, safe operation, cooks quickly, low energy cost, batch cooking
High-pressure steamer - high nutrient retention, cooks very quickly, low energy cost, small batch cooking, can overcook
Low-pressure steamer - high nutrient retention, cooks quickly, low energy cost, batch cooking
Tilting fry pan - vegetables can be stir fried, good nutrient retention, must then be panned, less energy efficient, larger batches possible
Steam jacketed kettle - low nutrient retention, larger batches possible