Equipment, Furniture, and Fixtures

Question 1

EQUIPMENT, FURNITURE AND FIXTURE

Answer 1

CONSIDERATIONS IN SELECTING EQUIPMENT:
FUNCTIONAL: efficient, usage of intension
EASY TO CLEAN: disassemble and reassemble
DURABLE: withstand heavy wear
SMOOTH AND SEALED SURFACES: closed
NON-TOXIC: coating material should be hardy
NON-ABSORBENT: do not impart taste
SAFE: electrical fittings
CORROSION: maintain its original quality and appearance
CONFORMITY: meet standards set by regulatory agencies

Question 2

GENERAL GUIDELINES FOR CLEANING EQUIPMENT

Answer 2

1. Read the instructions for operating and cleaning
2. Turn off before cleaning
3. Remove anything in the equipment
4. Remove plug from the socket
5. Disassemble parts for cleaning
6. Start cleaning from the top
7. Dry all parts
8. Reassemble all cleaned and dried parts

Question 3

Large Equipment

Answer 3

Large or heavy-duty equipment is either permanently mounted 6 inches on the floor or is mobile with casters fitted underneath (IMMOBILE)
There should be 1-4 inches in between of the equipment to prevent stubbing toes as well easy cleaning and no obstruction in work (MOBILE)

Question 4

Equipment that is supported by sturdy bracket, leaving the floor space clear.
The gap may vary depending on the size of equipment and ranges 6-18 inches from the floor.

Answer 4

Wall Mounted Equipment

Question 5

It is placed on table tops or counter tops

Answer 5

SMALL OR PORTABLE EQUIPMENT

Question 6

It is advisable to used stainless over wood because it is easy to clean AND TO DRY OUT unlike the wood it is difficult to maintain

Answer 6

FOOD PREPARATIONS SURFACES

Question 7

EQUIPMENT REQUIRING SPECIAL ATTENTION

Answer 7

1. Cleaning-in-place Equipment
2. Microwave Oven
3. Refrigerators and freezers
4. Dishwashers, sinks, ware tables and drain boards
5. Vending machines
6. Chopping boards