Foodservice Equipment 1

Equipment Selection
A new piece of equipment may be selected for any of these reasons:

1. The equipment is part of a new food facility.

2. Existing equipment needs to be replaced.
3. Changes in the menu or variations in volume of business require an addition to the
food facility.
4. The equipment will reduce labor costs.
5. The equipment will reduce maintenance costs.
6. The equipment will produce savings in energy.

The total cost of ownership for a piece of equipment is a function of these

factors:

1. Initial purchase price

2. Cost of installing the equipment.
3. Direct costs of operation.
4. Cost of maintenance and repair.
5. Labor costs required to operate the equipment
6. Useful life of the equipment

1. Initial Purchase Price

-Equipment purchasing decision are often made strictly on the basis of the initial
purchase price.
-Foodservice equipment manufacturers recognize the tremendous variety of needs
within the industry and offer products that are designed to address the full spectrum
of operational requirements.
-The owner needs to clearly understand the specific requirements of his or her
operation in order to select appropriate equipment.

 The most important consideration for any piece of equipment is how well it
fulfills the needs of the operation.

2. Installation Cost
-A minor factor in foodservice equipment purchasing.
-The total investment required in new or replacement equipment includes both the
purchase price and the cost of installation.
-Identifying the costs of installation prior to purchasing the equipment will
prevent expensive surprises.
3. Direct Operating Expenses
-This includes the expenses associated with utilities, such as gas, electricity, steam
and water.
-This can be estimated using information provided by manufacturer’s catalog
sheets as well as local costs of electricity, gas, steam and water.

4. Maintenance and Repair

-It is often determined by the operator’s manual.

-It is important to note whether the required maintenance can be done in-house or
requires a service call from a service agency.
-It is also important to know the frequency and complexity of the maintenance
required.

5. Labor Costs of Operation

-Labor savings reduce the total cost of ownership

6.Useful Life of Equipment

- Determining the total cost of equipment is divided by the useful lifetime of the
equipment.

Foodservice Equipment Standards and Specifications

 It is a manufactured or fabricated according to industry standards

governing body.

This is determined by:

1. National Sanitation Foundation(NSF), Underwriters Laboratory (UL),

2.the American Gas Association (AGA),
3. the American Society of Mechanical Engineers (ASME) and
4. the Environmental Agency’s Star Program.

NSF Standards and Seal

-A recognized standard of acceptance for many pieces of equipment.