Leeds, Grenville and Lanark District Health Unit

 

Equipment Plan  • Back 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. Sample Equipment List 1.  Grill 7.  Work Table 13.  Pre-Wash 2.  Range and Oven 8.  Pan Rack 14.  Dishwasher 3.  Friers 9.  Vegetable Sink 15.  Clean Dishes 4.  Canopy Hood 10. Salad Table 16.  Coffee Maker 5.  Handwashing Sink 11. Under Counter Refrigeration 17. Hand Sink 6.  Reach-In Refrigerator 12.  Utility Sink 18.  Wait Station 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 To the top