buying and installing foodservice equipment chapter 9 (c) 2014 by john wiley & sons, inc
TRANSCRIPT
Buying and Installing Foodservice Equipment
Chapter 9
(c) 2014 by John Wiley & Sons, Inc.
In this chapter, you will learn to: Choose the appropriate gas or electric
equipment Differentiate between buying and leasing new or
used equipment Know how to have equipment custom built Describe trends and technology in equipment
design Write equipment specifications to ensure you’ll
get exactly what you want Understand proper equipment installation,
service and maintenance
Learning Objectives
(c) 2014 by John Wiley & Sons, Inc.
Do I need it now? How will I pay for it? What capacity or size do I need? Should I estimate future capacity? Do I have enough space for it? Will the staff use it? How hard will it be to train them? How useful are the options and accessories? Are manuals and instructions available? Easy to understand? Is this equipment available locally? Is quick, competent service available locally? Do local laws, ordinances affect my use of the equipment?
Basic Decisions
What makes equipment essential? Ask…
(c) 2014 by John Wiley & Sons, Inc.
Analyzing Equipment Purchases
Total Cost of Ownership (TCO) Also known as life-cycle costing Much like owning a vehicle, consider all factors
(tangible and intangible) that affect the equipment’s value:
Freight and installation costs
Utility costs to run the appliance
Labor costs, including training
Extra plumbing or ventilation requirements
Maintenance and repair costs
Supplies necessary to operate it
Insurance costs
Trade-in or salvage value
Disposal costs
(c) 2014 by John Wiley & Sons, Inc.
Analyzing Equipment Purchases
Simple PaybackThe amount of time it takes for an appliance to pay for itself, accounting for its cost and any savings realized through its useDivide the price of the appliance by its annual savings figure
Return On Investment (ROI) A percentage that allows you to factor in extra considerations; see calculation belowThe higher the ROI percentage, the better
(Annual Savings – Annual Depreciation)Purchase Price
= %(ROI)
(c) 2014 by John Wiley & Sons, Inc.
In a showroom or at a trade show, notice…
Researching Equipment Purchases
Ease of operation Ease of cleaning
Safety features Potential safety hazards
Ergonomic concerns Overall size
Lots of small pieces? Accessories and options
Ventilation requirements Plumbing requirements
Utility hookups
(c) 2014 by John Wiley & Sons, Inc.
Cooking Equipment: Gas or Electric?
Less expensive: Gas contains higher cumulative amount of Btus
Gas bills don’t contain the demand charge that electric bills do
No additional demands on kitchen
ventilation system
Infrared technology, boilerless gas combi-ovens have added
efficiency
In bakeries, gas ovens produce moister products with longer
shelf lives
More energy goes directly into cooking the food; thermostats
cycle on and off as needed
Step-rate purchasing = lower cost as consumption increases
Better overall heat transfer in
electric fryers
Electric ovens designed with better insulation, more uniform
internal temperatures
Induction rangetops are fast, easy to clean, don’t heat up
kitchen
Gas Electric
(c) 2014 by John Wiley & Sons, Inc.
Buying Used Equipment
Anything that needs repairs is a risk. It might not fit correctly into the kitchen. How hard did it work and how well has it been taken care of? You’ll never really know. Used equipment might have a service warranty, but only for 30 to 90 days. Think about why it’s being sold. Did the owner upgrade to something that saves more time or money – and could you? Does the sale price include professional delivery to your location, minimizing possible problems in transit?
Buying used is a bargain only if you are buying what you really need and it is in good condition.
(c) 2014 by John Wiley & Sons, Inc.
Leasing Equipment
You’re paying a lot more than if you purchase the equipment outright, but…
If cash is tight, it’s a way to avoid the down-payment necessary on new equipment purchased with a bank loan.
Monthly payments can be negotiated to fit your cash-flow. Ask about what types of maintenance the lease covers. For some equipment types, leasing is the norm:
Commercial dish machines – contract includes maintenance and cleaning chemicals
Coffeemakers – contract includes the coffee, maintenance and regular replenishment of service items
Leasing is an option, but must be done cautiously.
(c) 2014 by John Wiley & Sons, Inc.
Trends in the Equipment Field
NAFEM Data Protocol – A closed-loop, back-of-house system that facilitates bi-directional communication between kitchen equipment and manager’s PC or laptop.
Equipment Breakdown Insurance – Covers problems not included in standard commercial or business owner’s policy.
Be sure it includes extra (extended) coverage for steps you might have to take in case of a shutdown: emergency generator, refrigeration, etc.
Metric Labeling – Not really a “trend,” but an expectation in this global economy, so learn how to do the conversions if necessary. (c) 2014 by John Wiley & Sons, Inc.
Writing Equipment Specifications
The person who writes them is the specifier. Can be a single page with photos or drawings, or
several detailed pages – complexity depends on how detailed the request needs to be for the type of equipment you want.
If you know you want a particular brand or model, include no-substitution language, or write proprietary specifications asking for it by name and other identifying information.
Equipment specifications are concise statements about a piece of equipment, written to explain exactly what is needed so potential sellers can supply exactly what you want.
(c) 2014 by John Wiley & Sons, Inc.
Standards for Specifications
Common, easily recognized name of equipment General statement of what you, as the buyer, want Qualifications for a company to bid on this job Specific classification information: Type, size, model, style Detailed drawings, diagrams, photos Proof of quality assurance: Inspection reports,
performance tests, agency certification Specific requirements: Availability of instructional materials
for installation or training; materials or finishes, etc. Installation: Who does it, who cleans up afterward?
Require a start-up test and adjustment Details of the guaranty and/or warranty terms you expect
(c) 2014 by John Wiley & Sons, Inc.
Certification Agencies
Certification means the equipment meets a set of minimum standards for safety and sanitation.
Materials must be able to withstand normal wear, corrosive action of food, cleaning products, insect or rodents.
Nothing that comes into contact with food can impart any odor, color, taste or harmful substance to the food.
Equipment must be able to be installed, maintained, cleaned and sanitized properly with reasonable effort.
Equipment must perform as expected according to its purpose and the manufacturer’s promises.
(c) 2014 by John Wiley & Sons, Inc.
Certification Agencies
NSF International
Sets food safety and sanitation standards;
certifies products
Underwriters Laboratories
Certifies products for fire, electric shock and related
safety hazards
CSA International
Sets safety standards, tests products sold in
Canada
ETL SEMKO
Certifies both gas and electric equipment for
use in Europe
Conformité Européenne
Major certification agency for products made or marketed in Europe
(c) 2014 by John Wiley & Sons, Inc.
Warranty Specifics
Warranty or guarantee should contain…
Exact date it goes into effect and for how long Specifics of any actions that would void the warranty
Standard exemption is for problems that are the result of abuse or improper use
Specifics of what the manufacturer will pay, or not, in the event of a claim
A clause that replacement parts will be available for at least 5 years
A clause that instruction manuals will continue to be available, perhaps in languages other than English
Specifics for how to file a warranty claim(c) 2014 by John Wiley & Sons, Inc.
Warranty Specifics
Basic warranty types Parts warranty. Covers repair and/or replacement of
defective parts Labor warranty. Covers the labor costs involved in
repair or replacement of defective parts Refrigeration warranty. An extension of the
standard parts-and-labor warranty; typically covers compressor or parts that might be damaged by compressor failure
Service contract. An extended warranty, usually for time limits beyond the basic contract
Carry-in warranty. Covers parts replacement, but only covers labor if equipment is brought to the repair facility for service
(c) 2014 by John Wiley & Sons, Inc.
Start-up, Service and Safety
Visit other sites where this type of equipment is already in use; watch it in action and compare notes.
Ask dealer to provide staff demonstrations and training – not just operation, but cleaning and routine maintenance tips. Encourage workers to ask questions.
Demonstration should include a brief look at the service manual and discussion of how to use it.
Make absolutely certain it is correctly installed and ready for its “debut” before you schedule the training.
After the purchase, make an effort to stay in touch with dealer and/or manufacturer.
(c) 2014 by John Wiley & Sons, Inc.
Equipment Installation
Floor mounting. If mounted directly on floor or pedestal, must be sealed to floor around entire base.
Masonry base mounting. A concrete base should be at least 2" high and coved where platform meets floor. Equipment must overhang the base by at least 1" but
no more than 4". It must be sealed to the base around the perimeter.
Wall mounting. Wall must be reinforced well enough for the additional weight. For cleaning, a 6" clearance is required between
lowest part of equipment and floor. In all cases, utility openings and lines must be properly
sealed to discourage insects and rodents.
(c) 2014 by John Wiley & Sons, Inc.
Equipment Maintenance
Keep a master list of all equipment. Type, location, model number, where purchased, etc. Update as needed; recheck regularly.
Keep records of which service technicians have worked on it.
Create a maintenance schedule. Build in time for regular inspections, cleaning, testing, calibrating, etc. Weekly or monthly basic checks for “little stuff” pay off.
Keep all service manuals handy and organized.
Keep warranty paperwork handy and organized.
(c) 2014 by John Wiley & Sons, Inc.
Safety and Training
Involve your staff in equipment maintenance efforts. Hold workers accountable for the condition of the equipment
they used when they complete a shift. Design spaces with adequate clearance to avoid bashing
and denting appliances with mobile carts, rolling equipment Rails, guards and bumpers are accessories – use them. Catch little problems before they become big ones with
routine equipment checks. Let staff know how much maintenance actually costs. Ask
their opinions; discuss issues at staff meetings. Strive for “clean” utilities – surge suppressors to prevent
power spikes; filters for hard water, etc.(c) 2014 by John Wiley & Sons, Inc.