Accession Number : ADA177362


Title :   An Evaluation System for Foodservice Equipment


Descriptive Note : Final technical rept. Jan-Sep 1985


Corporate Author : CORNELL UNIV ITHACA NY


Personal Author(s) : Knight, John B


Full Text : https://apps.dtic.mil/dtic/tr/fulltext/u2/a177362.pdf


Report Date : Oct 1985


Pagination or Media Count : 113


Abstract : This report should be used as a tool to evaluate the possibility of procuring foodservice equipment. It lists factors that may be used to select the optimal piece of foodservice equipment for a given purpose. A system of equipment evaluations for specific machines has been developed from these general parameters. Each piece of equipment has an evaluation form which will provide a method to compare items. It has a numerical ranking system which converts the information to a quantitative comparison basis. The selection of a specific machine has been broken into three main categories: operation of machine, cleaning and maintenance, and service and reliability. The following is a list of factors requiring consideration when evaluating foodservice equipment: (1) capacity, (2) consistency of operation, (3) ease of operation, (4) safety and compliance to health codes, (5) frequency of cleaning and maintenance, (6) amount of cleaning and maintenance, (7) ease of cleaning and maintenance, (8) durability and reliability, (9) energy efficiency, (10) warranty, and (11) service. Each form has a guide which provides background information and criteria for completion of the form. Keywords: Operational effectiveness.


Descriptors :   *FOOD SERVICE , *KITCHEN EQUIPMENT AND SUPPLIES , CLEANING , CODING , CONSISTENCY , EFFICIENCY , ENERGY , FREQUENCY , HEALTH , MACHINES , NUMERICAL ANALYSIS , OPERATION , OPERATIONAL EFFECTIVENESS , PARAMETERS , RANKING , RELIABILITY , TABLES(DATA) , TEST AND EVALUATION


Subject Categories : Food, Food Service and Nutrition


Distribution Statement : APPROVED FOR PUBLIC RELEASE