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Equipment Plan
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to Guide to Opening a Food Premises
Show location of all equipment within the food premises:
- List all planned equipment.
- A three-compartment sink or commercial type dishwasher is required for dishwashing.
- Provide a sink large enough to clean your largest pots and/or pans.
- Arrange and install equipment to provide easy access for cleaning.
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Equipment List |
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1. Grill
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7. Work Table
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13. Pre-Wash
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2. Range and Oven
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14. Dishwasher
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3. Friers
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9. Vegetable Sink
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15. Clean Dishes
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4. Canopy Hood
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10. Salad Table
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16. Coffee Maker
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5. Handwashing Sink
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11. Under Counter Refrigeration
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17. Hand Sink
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6. Reach-In Refrigerator
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12. Utility Sink
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18. Wait Station
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Include a Brief Description of Your Proposed Operation
Menu
Provide a sample menu for your establishment. What you plan in your menu has an important impact on the layout of your facility and the equipment needed.
Your menu selection will determine:
- Type and number of refrigeration units needed
- Type and number of freezer units
- Hot holding equipment necessary for safe handling of foods to be served hot.
- Flow process of foods through your facility.
- Display units for ready-to-eat foods
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