Allied Catering Equipment (Pty) Ltd
LARGE PRISONS EQUIPMENT REQUIREMENTS
GENERAL
EQUIPMENT
GUIDELINES
FOR
PLANNING
OF
LARGE
INSTITUTIONAL
KITCHENS.
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TYPE 'A' KITCHEN - 2000 – 3000 PERSONS
ESSENTIAL KITCHEN AREAS :
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1. RECEIVING & STORAGE (a) RECEIVING (b) VEGETABLE STORE (c) BULK STORE (d) DAY STORE (e) EQUIPMENT STORE (f) CROCKERY & UTENSIL STORE (g) BREAD STORE 2. COLD & FREEZER ROOMS
3.
PREPARATION (b) VEGETABLE PREPARATION (CLEAN) (c) MEAT PREPARATION (d) FISH PREPARATION (e) SPECIAL DIETS (f) GENERAL PREPARATION (g) BREAD 4. COOKING 5. DISTRIBUTION & SERVING
6.
WASH-UP (b) UTENSILS & POTS
7.
GENERAL AREAS (b) TROLLEY PARK (CLEAN) (c) WASTE & DUSTBIN AREAS (d) OFFICES & TOILETS SCHEDULE OF EQUIPMENT. For all receiving and storage areas, supply shelving, racking and dunnage racks or pallets to generally suite size of these areas. Design standards should conform to approved Correctional Services specifications. Cold and Freezer room requirements generally form part of a separate Mechanical Services contract and are omitted from this brief. Prices are close estimates and for budget purposes only and must be checked more thoroughly at time of submission and are exclusive of V.A.T.. |
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ITEM
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Capacity |
Budget Price R each |
Type 'A' Kitchen |
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VEGETABLE PREPARATION (DIRTY) |
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Platform scale (Receiving) - single phase |
150Kg. |
R7200 |
1 |
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Potato peeler - single phase 0,75Kw. |
30Kg. |
R26000 |
1 |
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Electronic scale - single phase |
10Kg. |
R2500 |
1 |
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Hand wash-basin |
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R850 |
1 |
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Preparation table with cutting board |
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R3600 |
2 |
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Double -bowl sink |
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R3900 |
2 |
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Potato sorting table |
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R7000 |
1 |
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Mobile pot-sink |
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R3700 |
2 |
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VEGETABLE PREPARATION (CLEAN) |
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Double-bowl sink |
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R3900 |
1 |
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Preparation table - mobile |
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R4000 |
2 |
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Veg.processing machine with accessories, feed-hopper - 1,5Kw. 3ph. RG400 |
40Kg. |
R65000 |
1 |
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Wash hand-basin |
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R850 |
1 |
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MEAT PREPARATION. |
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Double-bowl sink |
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R3900 |
1 |
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Preparation tables - mobile |
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R4000 |
2 |
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Meat Saw - 1,5Kw. 3ph. |
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R13000 |
1 |
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Mobile meat-troughs |
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R4500 |
3 |
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Chopping block (if applicable) |
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R1300 |
1 |
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Meat Mincer - 1,5Kw. 3ph. |
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R7000 |
1 |
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Lockable cupboard |
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R2500 |
1 |
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Electronic scale - 1ph. |
20Kg. |
R1500 |
1 |
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Wash hand-basin |
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R850 |
1 |
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Meat Mixer (Ribbon blender) - 1,5Kw. 3ph. |
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R27000 |
1 |
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ITEM |
Capacity |
Budget Price R each |
Type 'A' |
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FISH PREPARATION (IF APPLICABLE) |
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Double-bowl pot-sink |
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R4800 |
1 |
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Fish preparation table - mobile |
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R4000 |
1 |
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Wash hand-basin |
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R850 |
1 |
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Fish Saw - 1,5Kw. 3ph. |
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R13000 |
1 |
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Mobile fish trough |
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R4000 |
1 |
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SPECIAL DIETS (IF APPLICABLE) |
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Preparation table |
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R3600 |
1 |
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Wash hand-basin |
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R850 |
1 |
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Electronic scale - 1ph. |
10Kg. |
R1400 |
1 |
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Special Diet pot, 20Litre tilting kettle - 1ph. 5Kw. |
20L |
R16000 |
2 |
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Table for diet pot |
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R4000 |
2 |
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Single-bowl sink |
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R3000 |
1 |
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GENERAL PREPARATION. |
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Wash hand-basin |
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R850 |
1 |
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Double-bowl sink |
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R4000 |
1 |
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Lockable cupboard |
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R2500 |
1 |
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Preparation tables -mobile, to suite |
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R4200 |
2 |
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Food Mixer - 1,5Kw. 3ph. |
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R15000 |
1*20L |
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Wall-mounted hot water boiler - 9Kw. 3ph. |
90L |
R5200 |
3 |
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Insulated coffee/tea containers |
25L |
R1400 |
15 |
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BREAD PREPARATION. |
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Wash hand-basin |
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R850 |
1 |
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Preparation table |
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R3300 |
2 |
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Bread slicer - 0,37Kw. 1ph. |
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R10000 |
2 |
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COOKING AREA. |
Capacity |
Budget Price R each |
Type 'A' |
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Tilting frypan Twin 80litre unit, - 18Kw. 3ph.s/steel base |
160litre |
R44000 |
4 |
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Convection-steamer oven CHACE CH40- 64Kw. 3ph.each with roll-in trolley,electro-mechanical controls |
40pan |
R110000 |
3 |
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Extra roll-in trollies for combi-steamers |
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R9000 |
3 |
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Double-pan fish fryers - 24Kw. 3ph. |
2*20L |
R12000 |
2 |
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Jacketed cooking pot, non-tilting, 'prison phutu-' specifications - 36Kw. 3ph. |
350L |
R45000 |
8 |
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Jacketed cooking pot, twin tilting unit, with agitator - 50Kw. 3ph. |
2*250l |
R150000 |
2 |
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Overhead canopy to suite kitchen |
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To suite |
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Gn. inserts for combi-ovens to suite |
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DISTRIBUTION & SERVING AREAS. |
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Depends largely on prison type. If remote serveries, allow for a serving table per servery. If servery is not remote provide for :
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Bains-Marie to suite - upto 6,5Kw. 3ph. |
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To suite |
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Un-heated counter to suite |
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To suite |
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Mobile food-warming trolleys to suite - 2Kw. 1ph. |
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R10000 |
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Tray and cutlery trolleys to suite |
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To suite |
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Stainless steel tray slide to suite |
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To suite |
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Undercounter fridges to suite (if applicable) - 1ph. |
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To suite |
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Porridge portioner (1 per servery) - 0,75Kw. 3ph. |
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R40000 |
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Porridge trolleys (1 trolley per 400 portions) |
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R12000 |
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WASH-UP AREAS. |
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Trolley wash - high-pressure hoses and washers to suite |
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Dishwashing system (if applicable) |
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To suite |
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TROLLEYS. |
Capacity |
Budget price R each |
Upto 200 'A' |
200 - 500 'B' |
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Type and numbers to suite type of kitchen, but may include :
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Low-base trolley - dishwashing |
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Insulated Thermax trolleys (non-electric) to transport food in Gn. containers to remote serveries include 8 Gn. pans 150mm.deep |
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Bulk-food trolleys for servery line-up |
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Mobile holding-serving cabinets for servery line-up - 2Kw. 1ph. |
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Tray/cutlery trolleys, capacity 70 trays |
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Bread trolleys - to suite |
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Dish-clearing trolleys - to suite |
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Mobile refuse trolleys |
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ADDITIONAL INFORMATION : 1) For larger kitchens, or where capacities are to be exceeded, additional equipment should be allowed for. 2) Cooking pots should be of the electric, self-generating steam or direct-steam operation type and should include special 'prison' modifications. 3) Combi-steamers should be pre-programmed with approved Correctional Services recipes. 4) All stainless steel tables and sinks must incorporate stainless steel legs and should be mobile where possible. 5) Waste areas should be cooled and well-ventilated. 6) All wheels of trolleys must be site-acceptable. 7) Where trolleys are required for the transport of bulk-food to remote serveries, they should be of the non-electric but insulated polythene type. These trolleys should not be higher than 1200mm. and must easily pass thru standard size prison doorways. 8) Provision should be made for ample chilling and freezer space. 9) Eating utensils are site-specific and do not form part of this brief. They are however generally accepted to be a 3-compartment tray manufactured either from polycarbonate or stainless steel material. Included should be a 250ml. coffee mug manufactured from polypropylene material. 10) Provide enough space to store pots and Bain-Marie (Gn.) pans to suite. 11) A dishwasher is recommended for hygiene purposes. Where this is not possible, provide enough soak-tanks, pot-sinks and storage for utensils. 12) Supply suitable shelving and racking where appropriate.
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