Cafeteria Equipment

Republic of the Philippines
BOHOL ISLAND STATE UNIVERSITY

Main Campus, Tagbilaran City
Vision: A premier S&T university for the formation of a world class and virtuous human resource for
sustainable development in Bohol and the Country
Mission: BISU is committed to provide quality higher education in the arts and sciences, as well as in the
professional and technological fields; undertake research and development and extension
services for the sustainable development of Bohol and the country
SUBJECT : CAFETERIA LAYOUT

TOPIC : CAFETERIA AND MESSHALL EQUIPMENT
ACADEMIC YEAR : SECOND SEMESTER 2019-2020
COURSE : MATVE-FOODTECH
PROFESSOR : MR. EDGARDO GALENDEZ
MASTERAND : MARJIE D. ADAME
CAFETERIA AND MESSHALL EQUIPMENT
Cafeteria equipment need to produce food for a large number of consumers. It needs to be
robust, durable, and easy to operate. The equipment should consume less electricity, improve the
productivity of food production operations, and must be eco-friendly. Last but not the least; it should
serve its purpose effectively.
Most kitchen equipment are operated electronically. There is a wide range of cooking, cutting,
baking, and cleaning equipment available for the kitchen staff.
Cooking range is the most versatile equipment operating on either LPG or electricity. The
name implies, it can perform a range of functions such as cooking, frying, boiling, grilling, and
baking.
Cafeteria freezer
A freezer is an appliance that keeps food frozen at
extremely low temperatures. Larger freezers are used to
keep enough food for a long period of time, or so
a restaurant, hotel, or school cafeteria can store leftover
food or keep enough to cook for a crowd of people.
Cafeteria Table
The most traditional mobile cafeteria tables come in lengths of 8-feet, 10-feet or 12-feet
and optional heights for elementary ages or middle to high school aged students.
Weighing Scales
A floor scale is a great tool for measuring large loads that are too hefty to be lifted on
the scale by hand. Most floor scales are equipped with on and off ramps that allow efficient loading
and unloading. Floor scales are well suited for industrial environments like warehouses and
factories.
Platform, counter and portion scales are types of scales commonly used in a receiving area.
Walk-in refrigerators and freezers are very large, insulated, enclosed spaces used to store
and/or display refrigerated or frozen food or other perishable goods.
Speed racks hold entire sheet pans of foods and can

be rolled to various locations.
Refrigerator is an appliance or compartment which is artificially
kept cool and used to store food and drink. Modern refrigerators generally
make use of the cooling effect produced when a volatile liquid is forced to
evaporate in a sealed system in which it can be condensed back to liquid
outside the refrigerator.
The 3-sink method is a system for washing,

rinsing, and sanitizing dishes approved by most health
departments. The first sink is where the dishes are
washed, the second is where they are rinsed, and the third
is where they are sanitized.
Blender
Used to liquefy, smash, crush and blend foods quickly.
Microwave Oven
Uses invisible waves of energy called microwaves
to heat, reheat, defrost and cook foods.
Tier Bus Cart

Use for transporting foods easily.
Glass Door Refrigerator are commonly used for the

merchandising display
A soup kettle is a highly versatile piece of kitchen
equipment that can be found in almost any commercial kitchen.
Also known as a soup warmer or soup urn, these traditionally have
a capacity between six and twelve litres and are the most efficient
method for hot holding soup and other hot liquid foods.
Cookers and Steamers

Commercial cookers and steamers largely operate on electricity. The cooks use these for
cooking rice, lentils, and vegetables. The steamers are used for preparing steamed food such as Idli
(a type of fluffy rice dumpling), momos, and dhokla.
Fryer
Some food items are prepared by immersing them in
heated oil in a fryer. There are two basic versions of a fryer
− Electric fryer and Gas fryer. The frying time and oil
temperature varies directly with the food type and the size of the
fryer. It consists of a fryer basket and heating element and a
thermostat controls a fryer.
The fryers are used to fry potato chips, Pooris (fried Indian
bread), doughnuts, begels, onion rings, shrimp, fish, chicken,
okra, and zucchini.
A toaster is an electric small appliance designed to expose

various types of sliced bread to radiant heat, browning the bread so it
becomes toast.
Mixers
The overhead motor vertical mixer is
most commonly used in commercial food
production units. Mixers are used for mixing
and blending. There are broadly two types
of mixers − table mounted and floor
mounted.
A deck oven is one of the two major varieties
of ovens found in most professional pastry kitchens (the other
being a convection oven), and is used primarily for bread baking.
It contains racks or rotisseries that can cook various meats
such as chicken, duck, lamb, etc. simultaneously and evenly. They
also come in baking deck and pizza deck variants. The number of
decks is generally up to four.
Griddles
They are mainly used for preparing breakfast items such as omelets, scrambled eggs, patties,
sandwiches, burgers, and pancakes. Normally, the residual grease needs to be wiped out occasionally
from the surface to prevent tempering. In case of steel griddles, caramelization occurs if the surface
is not kept clean. Teflon surface griddles are more durable and efficient.
They are used for grilling sandwiches in more creative and convenient way.
Steam tables are an open-top table with heated wells filled with water to keep foods hot for
service.
A chafing dish is a metal cooking or serving pan on a

stand with an alcohol burner holding chafing fuel below it. It is
used for cooking at table or as a food warmer for keeping dishes
at a buffet warm.
A beverage dispenser is a perfect addition to any
party or event. Allowing you to serve cocktails, juices
or beverages to all your guests, a beverage
dispenser takes away the hassle of pouring each glass.
Guests can choose when they want a beverage and fill their
glass as they wish.
The serving counters even horizontally self-align on unlevel floors to create a level
countertop from end to end. The mobile modular equipment can be aligned in a straight line, U-
shaped or L-shaped or T-shaped or Serpentine.
Coffee is often brewed in large batches and held for

service.
CONCLUSION:
“Good kitchen equipment is expensive but most items last a lifetime and will pay for themselves over
and over again.”
…Delia Smith, English Cook and TV Personality.

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Republic of the Philippines

BOHOL ISLAND STATE UNIVERSITY

SUBJECT : CAFETERIA LAYOUT

CAFETERIA AND MESSHALL EQUIPMENT

Speed racks hold entire sheet pans of foods and can

The 3-sink method is a system for washing,

Tier Bus Cart

Glass Door Refrigerator are commonly used for the

Cookers and Steamers

A toaster is an electric small appliance designed to expose

A chafing dish is a metal cooking or serving pan on a

Coffee is often brewed in large batches and held for

…Delia Smith, English Cook and TV Personality.

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