Making School Foodservice Equipment Purchasing Decisions
The decision-making process for purchasing school foodservice equipment for a new kitchen or replacing old equipment follows the same steps. First, you need to document the use of each piece of equipment necessary for your menu. Next, develop a purchasing cycle working backwards from the expected date of use. Once the critical paths for purchasing are established, secure equipment specifications and compute your new equipment needs. It helps you identify the basic parameters required by your operation.
Usually, you will find that more than one brand of equipment initially appears to meet your needs. However, each piece of equipment will have different features and benefits. The next step is to compare manufacturers’ specifications to determine the value of the respective features and benefits.
The final step is to establish the total cost of ownership through life-cycle costing.
Steps in the Decision Process
Your journey will include a variety of important decisions that will impact employees’ efficiency, system productivity and even student satisfaction for years to come. Yes, the amount, capacity/size and type of equipment selected may also affect the financial success of the school foodservice program.
The selection of the individual pieces of equipment must be menu driven—not only today, but also in the future. Remember, the menu must reflect student expectations.
Your equipment selection has a dramatic impact either negatively or positively. A well-thought-out decision will enhance the ease of operation, reduce fatigue, improve food quality and even improve the work environment.
What’s the bottom line? The decision process and the appropriate selection of foodservice equipment will be in evidence through expenditure of human energy, ease of operation and maintenance for years to come.
After you have documented the use of each piece of equipment necessary for your menu, ask yourself these questions about each piece. First, does the piece of equipment have multiple uses? Does the piece of equipment have limited use, or is it dedicated to a specific menu item? Remember that while flexibility and multiple applications are desirable, you can never forget customer expectations.
For example, hamburgers are a popular menu selection and are served in many schools on a daily basis. If a quality hamburger product is a program “signature” item, you may find that a duplex cooker (grill with a clam shell top) is a worthwhile investment.
Also, there are some obstacles or restrictions that may apply from a practical point of view in renovation and replacement projects, such as space limitations and utility connections available amperage, gas, or water drain.
Establishing the Purchasing Cycle
Consider that equipment manufacturers usually have a designated lead time to process, manufacture and ship the order. This lead time will fluctuate during the year, due to factors such as scheduled plant closings and holidays. Ask your manufacturer’s representative or dealer salesperson to help you with this information.
How should you proceed? It is always good to start with the expected installation/startup date and work backwards. In other words, when do you need to have everything related to this new installation complete?
Finally, you will want to include extra time to allow for unexpected delays.
The Mathematics of the Decision Process
You will want to compute your new equipment needs using a “recipe” method from the specification that will be designed and written. This method includes number of portions required, equipment capacity and time constraints.
Let’s work through the steps:
1. Select representative menus and list equipment to be used.
2. Determine number to be served and portion size.
3. Multiply number of portions times portion size.
4. Calculate portions (weight or volume) and peak serving demands for food.
5. Determine batch cooking times (quantity per cooking cycle per piece of equipment). Compile information on quantities and time required for processing the food item in the specific piece of equipment.
6. Calculate equipment load capacity. Divide equipment load capacity into number of servings to get batch size.
7. Calculate size and number of pieces of equipment needed to produce quantity of food required to meet maximum demands.
How to Find Specifications
Equipment specifications are an important part of the purchase process. They may seem to be written in another language, but, with study, you will find a great deal of pertinent and valuable information. They are readily available from:
* Manufacturers’ catalogs
* Sales literature and point of sale
* Equipment testing laboratories
* Manufacturers’ representatives and dealer salespeople
* Internet
Specification sheets are the means by which manufacturers describe their equipment and document important engineering information. These sheets are designed to be an important communication vehicle.
Specification Content
Specification sheets provide detailed information on a front and back page. The front page gives product information, including:
* Equipment type
* Model number
* Capacity
* Description of construction materials and finishes
* Construction and design characteristics
* Performance characteristics
* Description of controls
* List of standard features
* Description of safety features
* List of optional features available at extra cost
* Laboratory certification and approval symbols
* Special notes regarding any geographical limitations, like altitude, humidity and temperature
* CSI section number
* Date printed
The back page provides detailed engineering information, which includes:
* Model number
* Drawings to scale in English and metric dimensions
* Play view, elevation/sections views
* Location of utility connections on plan and elevations
* All dimensions (interior, exterior, service, ventilation, air circulation and clearances)
* Net and shipment (crated) weights
* Crated dimensions (door clearances to building access)
Analyzing Manufacturers’ Specifications
Just as you review a map prior to a long trip, you will want to review and analyze the specifications as part of the decision process. Not only is the equipment need/justification part of the process, so is the comparison phase. You will want to compare and contrast manufacturer specifications to determine the value of the respective features and benefits.
Not only do manufacturers provide printed information on features and benefits, they may also provide competitive comparison information. Expect this to be helpful, but take responsibility for the final evaluation, as not all manufacturers have the same standard features. One feature may be a standard for one company and an option (extra cost) for another. Compare apples to apples.
Don’t forget to consider value-added features, too. Manufacturers develop features to add value to their products. Careful analysis of such features should be made to determine the degree of value it adds to your operation.
Value-added features usually represent an added cost. This may, however, represent long-term savings in operational costs, an enhancement in actual operation, or an enhancement to food quality.
Consider your menu as you analyze these control options. If the food products on your menu can withstand high temperature variances and maintain good quality, the millivolt controls on the basic module would be an appropriate decision. If not, then the upgraded controls may be of true benefit and worth the added cost.
Life-Cycle Costing
An additional step in the decision process and value analysis is to consider life-cycle costing. This process establishes the total cost of ownership. The objective is to keep these costs to a minimum.
Life-cycle costing takes into account all costs, including total operation, maintenance, repair and eventual disposal of a product calculated in present value.
Initial costs and operational costs are easy to calculate. Maintenance and repair costs are sometimes difficult to project. The manufacturer’s representative and authorized service agent may provide a list of commonly replaced parts and suggested preventive maintenance with their respective costs. Keep in mind that some repairs may not be projected. Adding these costs to the initial cost and operational costs will give you a good idea of the cost of ownership.
Focus on Replacement Planning
Replacement planning for foodservice equipment is part of a long-range strategic plan. Among the benefits of such planning is the forecasting of capital expenditures. It is an important step in the development of good budgeting practices.
Replacement planning schedules should be established for each school and reviewed annually. During the review, update maintenance and repair costs and analyze the value to determine if the repair cost is worth the value of the equipment.
There are there factors to consider while developing a replacement planning schedule: expected life of equipment, repair costs and maintenance costs.
In summary, the decision process of a series of steps that starts with a foundation of guiding principles. It includes the development of the critical path timeline, review of specifications and consideration of value-added features. Replacement planning is a management process that should not be underestimated in its importance to the future.
Source: National Food Service Management Institute’s A Guide for Purchasing Foodservice Equipment
Product Roundup
SmartHold by Henny Penny
SmartHold heated holding cabinets can produce longer holding times with significantly improved food quality. After two or more hours, food will still look fresh and moist. The extended holding times and improved food quality can reduce food costs and minimize waste. Food is actually better left uncovered inside a SmartHold cabinet because of the cabinet’s ability to create and continuously monitor and maintain the perfect holding environment. Leaving food uncovered is also less labor-intensive, produces less waste and minimizes clean-up effort and time.
www.hennypenny.com
Alto-Shaam Gas Fryer
Alto-Shaam has introduced a new gas fryer featuring a heat exchanger system that provides a maximum 94 percent level of efficiency to reduce connected gas demand. The heat exchanger design delivers a more rapid recovery of oil temperatures for the shortest possible cooking times, even when frying the heaviest loads. The fryer includes a programmable, solid state control and a built-in oil filtration system with a reusable filter. The high volume gas fryer has a 75-pound oil capacity, dual basket auto-lift system, and includes a 5-year warranted stainless steel fry pot.
www.alto-shaam.com
Alulite Table by Southern Aluminum
Southern Aluminum’s Alulite table, constructed of aircraft grade aluminum, will not crack, rust or warp after extended usage or exposure to heat, moisture or sunlight. With an average weight of only 35 pounds, the Alulite table can hold up to 4,000 pounds of distributed weight. With a finish option of anodized or baked-on powder-coat paint, the heavy-duty tables are easy to clean and maintain. The company also offers an antimicrobial and anti-graffiti finish that is perfect for school settings and cafeterias. All Alulite tables come with a lifetime guarantee.
www.southernaluminum.com
KI Uniframe Tables available through Church Plaza
Cafeteria, study hall, meeting room, auditorium, gymnasium ... all in one space. Schools need durable, flexible, maneuverable furniture. Sit on it. Sit at it. Fold it. Nest it. Roll it away. KI Uniframe tables and benches, with a 10-year warranty, do it all. Round or rectangular tables have stools or benches for the ultimate in multi-use flexibility. They can be set up and taken down in a minimum of time, allowing rooms to truly be used for many purposes.
www.churchplaza.com
SICO Tables
SICO, Inc. started in 1951 with just one product, the BY, which is a mobile, folding table with attached benches for the school market. SICO has since grown to become a manufacturer of a broad selection of mobile folding tables. SICO tables are designed to be set up in minimal time with a minimum of staff. Tables and stages roll in and fold down quickly and easily. They also fold up and roll into nested storage just as simply. All SICO tables are made with quality materials for easier handling and longer life. www.sicoinc.com
Palmer Hamilton Tabletops
Palmer Hamilton’s custom logo tabletops are created with seamless laminated surfaces with no minimum run sizes. Schools may choose any tabletop size and shape to fit its needs. With a school logo, the company can create a custom proof for approval. Palmer Hamilton produces a wide range of cafeteria products, including wall-mounted tables and benches, one-fold shaped tables and tables with stools or benches. The majority of the tables are UL listed and assembled using compression springs for ease of operation.
www.palmerhamilton.com
Lincoln Impinger Conveyor Oven
Lincoln Impinger ovens cook faster, more thoroughly and more consistently than convection ovens. Small jets of hot air surround food for more efficient heat transfer at lower temperatures. Food moves through the oven on a conveyor at preset cooking times, which ensures that every food item is cooked at the correct cooking temperature with no undercooked middles or over-browned tops. The Impinger conveyor oven will cook food with greater quality and consistency. In addition, the Impinger oven’s compact size and flow-through design allows for an efficient and convenient school kitchen layout, which will maximize workflow and food production.
www.lincolnfp.com
SLA Management
SLA Management is private school foodservice management and support company. They create custom-designed school lunch programs tailored to the individual school. They are dedicated to providing schools a high-quality, nutritious, and cost-effective school lunch program, while relieving school administrators from the burdens of managing a lunch program. Nutrition is a vital component of SLA’s school lunch program. SLA Management recognizes the financial and operational challenges facing schools today. Their management staff is comprised of seasoned food executives motivated to make a positive contribution to children’s development.
www.slamgmt.com
Midwest Folding EF Series
Midwest Folding’s EF Series folding tables combine the high-quality materials and design features to withstand the stress of educational use. Incorporating solid plywood core tops instead of particleboard dramatically improves durability and reduces carrying weight. Attractive, high-pressure plastic laminate tops, thick vinyl bumper edge molding and powdercoated metal finish protect your investment long into the future. Their exclusive spring-bolt leg brace mechanism saves time during set-up and tear-down, while providing rigid support to the table.
www.midwestfolding.com
eLunchroom
eLunchroom is a cross platform (Windows and Macintosh), inexpensive automated lunchroom/cafeteria management system that can answer your needs. Parents can access student usage and account status via the Web and e-mail notices. eLunchroom also offers both family and individual accounts. eLunchroom allows you flexible a la carte, cash-friendly, and meal modes. eLunchroom can typically run on the same computers and hardware you are using right now.
www.elunchroom.net
