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https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/26502.pdf
Construction and Design of Food Equipment The surfaces of food equipment can be subdivided into two categories: 1. food product contact surfaces, and 2. non-product contact surfaces. A food product contact surface is defined as a surface in "direct contact with food residue, or where food residue can drip, drain, diffuse, or be drawn" (FDA, 2004b).
https://americanfoodequipment.com/design-portfolio/
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https://www.meatinstitute.org/index.php?ht=a/GetDocumentAction/i/132555
Life Cycle for Equipment in a Plant Sanitary Design Opportunities •Produce 2 billion meals •Train 250 employees on how to clean •Introduce and train 80 production supervisors •Spend up to 33,000 hours cleaning it •Spend 2500 hours doing pre-op inspections •Not produce up to 295 Million lbs. of food •Generate 15 million gallons of
https://pos.toasttab.com/blog/on-the-line/restaurant-equipment
To keep sauces and prepped food warm throughout service, the best option is a steam table. This type of equipment uses warm water to keep food in metal containers warm and at a safe temperature for hours at a time. 17. Washing equipment. Washing equipment, or cleaning equipment, is essential in any restaurant kitchen.
http://www.facadmin.zu.edu.eg/UploadedFiles/Faculties/Tables/021211020238.pdf
Applying Design Principles to Layout: Access to Utensils and Equipment Utensil drawer in each worktable, for each employee, or one drawer for each 4 linear feet of worktable Overhead utensil racks (ceiling-hung) in hot-food and cold- food preparation areas & near steam-jacketed kettles for
DEI offers full-service stainless steel fabrication with state-of-the-art kitchen design. The design process begins from preliminary layout thru complete set of foodservice equipment drawings that include mechanical drawings to custom fabricated shop drawings that can be used by the contractor’s and their subs on the project.
https://www.nsf.org/standards-development/standards-portfolio/food-equipment-standards
Food Equipment Standards. NSF has facilitated the development of more than 75 standards and protocols for sanitary food equipment, and has certified thousands of products as safe to use in restaurant and commercial kitchen settings. NSF food equipment standards include requirements for material safety, design, construction and product performance.
KECdesign is a commercial kitchen equipment dealer specializing in foodservice design & layout and equipment & smallwares sales for a wide variety kitchens including: independent restaurants and bars; national chains, multi-unit restaurant groups; schools and universities, fraternities and sororities; assisted living centers; business & industry dining and cannabis kitchens.
https://www.wbdg.org/FFC/AF/AFDG/ARCHIVES/diningfacilities.pdf
programming, and design for new construction or the renovation of existing dining facilities. It is also intended to help assure that these facilities conform to the AFSVA Golden Eagle Standards (GES) for food service operations. Information contained in this AF Dining Facilities Design Guide is available as
https://www.webstaurantstore.com/article/11/restaurant-kitchen-layouts.html
Over the years we have expanded our selection of commercial equipment and wholesale supplies to include healthcare, educational, food, beverage, office, parts and hotel supplies. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week.
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