An Evaluation System for Foodservice Equipment
Final technical rept. Jan-Sep 1985
CORNELL UNIV ITHACA NY
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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.
- Food, Food Service and Nutrition