KITCHEN
EQUIPMENT
Introduction to
different Equipment
The ‘volume cooking’, ‘quantity cooking’, and ‘bulk
cooking’ are all synonymous and as all three names suggest, these take place
extensively in specialized events where there area large number of people to be
fed. Even though the methods of cooking and the selection of ingredients remain
same in volume cooking, what differs is the approach. Such cooking can be done
within a premise or even off the premise. The food is prepared in one location
and served in another, in some cases.
In early kitchens the equipment
consisted of an open fire for cooking, which was
generally placed on the floor,
the fuel being coal, wood, sun-dried cow dung cakes or
balls lighted between two or
three bricks on which the cooking vessel is placed. This
is still practiced in rural
India.
The need for a piece of equipment
which could be moved in and out of the house led
to the development of the
galvanized iron bucket with a grill on the top followed by
the smokeless “chullah”, the
“tandoor” or traditional Indian oven which was followed
by the gas and electric stove and
finally the cooking range and the solar cooker. This
is but an example of one type of
cooking equipment, but the last few decades have
seen a complete revolution in the
catering equipment industry, which now provides
for the modern caterer a range
varying from very simple easy-to-use gadgets to
extremely complicated automatic
devices. This development has been in response to
the needs of the different types
and sizes of catering units varying from the simple
fresh fruit kiosk to the
streamlined restaurant, which have sprung up to satisfy the
ever increasing demands of people
for eating out. Catering equipment for food service
establishments is basically not
very different from that used for cooking and serving
food at home except that, because
of the volume of food cooked and served, and the
greater degree of handling
required, it is constructed for greater quantity, durability,
speed, efficiency and economy.
Equipment
Required for Mass/Volume feeding---Cooking Equipments
Heat
Generating Equipments
a)
Range Tops.
The range is still the most important piece of cooking equipment in
the kitchen, even though many of
its functions have been taken by other tools, such as
steamers, steam kettles, tilting
skillets, and ovens.
b)
Ovens.
The oven and the range top are the two workhorses of the traditional
kitchen, which is why the two are
so often found in the same units. Ovens are
enclosed spaces in which food is
heated usually by hot air or, in some newer kinds of
ovens, by microwaves or infrared
radiation. In addition to roasting and baking, ovens
can do many jobs normally done on
the range top. Many foods can be simmered,
stewed, braised, or poached in
the oven, freeing the range top and the chef’s attention
for other tasks.
c)
Conventional Ovens.
These ovens operate simply by heating air in an enclosed
space. The most common ovens are
part of the range unit, although separate oven
units or ovens as part of a
broiler unit are also available. Stack ovens are units that
consist of individual shelves
arranged one above the other. Pans are placed directly on
the oven deck rather than on wire
shelves. Temperatures are adjustable for each
separate unit.
d)
Convection Ovens.
These ovens contain fans that circulate the air and distribute the
heat rapidly throughout the
interior. Because the forced air, foods cook more quickly
at lower temperatures. Also,
shelves can be placed closer together than in
conventional ovens, without
blocking the heat flow.
e)
Revolving Ovens.
These large ovens, also called reel ovens, are large chambers
containing many shelves or trays
on a ferris-wheel type attachment. This oven
eliminates the problem of hot
spots or uneven baking, because the mechanism rotates
the foods throughout the oven.
Revolving ovens are used in bakeshops and in high
volume operations.
f)
Slow-Cook-and-Hold ovens. While the traditional oven is nothing more than a
heated box equipped with a
thermostat, some modern ovens have more sophisticated
features, such as computerized,
electronic controls and special probes that sense when
a roast is done and tell the oven
to switch from cooking temperature to holding
temperature. Many of these ovens
are designed to be especially useful for lowtemperature
roasting. The sensitive controls
make it possible to cook at steady,
reliable temperatures of 200oF
(95oC) or lower and to hold foods at 140oF (60oC) for
long periods. Large cuts of meat
take many hours to roast at a low temperature like
200oF (95oC). By setting the
controls in advance, the operator can even let meats roast
overnight, unattended. These
ovens are available as convection ovens and as regular,
stationary-air ovens.
g)
Combination Steamer Ovens. A relatively new kind of oven is one that can be
operated in three different
modes: as a convection oven, as a convection steamer, and,
with both functions on at once,
as a high-humidity oven. Injecting moisture into an
oven while roasting meats can
help to reduce shrinkage and drying.
h)
Barbecue Ovens or Smoke Ovens. Barbecue ovens are like conventional
ovens, but
with one important difference:
they are able to produce wood smoke, which surrounds
the food and flavours it while it
bakes or roasts. Special woods, such as hickory,
mesquite, or various fruit woods
such as apple or cherry, must be added to the smokeproducing
part of the oven, according to
the manufacturer’s instructions. This device
is usually nothing more
complicated than an electric heating element that heats small
blocks or chips of the wood so
that they are hot enough to smoke but not hot enough
to burst into flame. Depending
upon on the model, various cooking features are
available. Thus, ovens may have
smokeless roast/bake cycles, cold-smoke cycles
(with the smoke element on but
the oven off), holding cycles, and broiling
capabilities.
i)
Infrared or Reconstituting Ovens. These units contain quartz plates that
generate
intense infrared heat. Infrared
ovens are used primarily for reconstituting frozen
foods. They bring large
quantities of foods to serving temperature in a short time. The
heat is even and controllable.
j)
Microwave Ovens.
In these ovens, special tubes generate microwave radiation,
which creates heat inside the
food.
k)
Broilers and Salamanders. Broilers are sometimes called overhead broilers to
avoid
confusing them with grills.
Overhead broilers generate heat from above; food items
are placed on a grate beneath the
heat source. Broiling is a favourite way of preparing
steaks, chops, chicken, and many
other items. Heavy-duty broilers produce very high
heat and consume vast quantities
of energy. Some broilers are said to go as high as
2000oF (1100oC) at the burner.
Foods must be watched closely to avoid burning.
Cooking temperature is adjusted by
raising or lowering the grate that holds the food.
Salamanders are small broilers
used primarily for browning or glazing the tops of
some items. They may also be used
for broiling small quantities during off-peak
hours. Salamanders are usually
mounted above the range.
l)
Grills.
Grills are used for the same cooking operations as broilers, except the heat
source is below the grid that
holds the food rather than above it. Many people favour
the taste of grilled foods,
because of the “charcoal” taste that is actually created by
smoke from meat fats that drip
into the heat source. Although smoke from meat
creates the taste that people
associate with grilled foods, actual wood smoke flavours,
such as hickory or mesquite smoke
flavour, and can be added to foods if those woods
are burned in the grill under the
food. In order to do this, you must use a grill
designed to burn such fuels.
m)
Griddles.
Griddles are flat, smooth, heated surfaces on which food is cooked
directly. Pancakes, French toast,
hamburgers and other meats, eggs, and many potato
items are the foods most
frequently cooked on a griddle. Griddles are available as
separate units or as apart of a
range top. Clean griddle surfaces after every use, so that
they will cook at peak
efficiency. Polish with a griddle stone or griddle cloth until the
surface shines. Follow the grain
of the metal to avoid scratching. Condition griddles
after each cleaning or before
each use, to create a no-stick surface and to prevent
rusting. Procedure: spread a thin
film of oil over the surface and heat to 400oF
(200oC). Wipe clean and repeat
until griddle has a smooth, no-stick finish.
o)
Rotisseries.
Rotisserie broilers cook meats and other foods by turning them slowly
in front of electric or
gas-powered heating elements. Even though classical cooking
theory categorizes spit cooking
as roasting, these cookers are more closely related to
broilers, because the foods are
cooked by the infrared heat of the elements. Although
they are especially suitable for
chicken and other poultry, rotisseries can be used to
cook any meat that can be
fastened to a spit. Both enclosed (oven like) rotisseries and
open or unclosed units are
available. Small units hold about 8 chickens and size range
all the way to very large models
that can hold as many as 70 chickens. Because the
heating elements are on the side
(or sometimes above), the fats and juices don’t drip
into the flames as they do with
grills. Drip pans catch juices, which can be used for
basting or gravy making.
p)
Deep Fryers.
A deep fryer has only one use – to cook foods in hot fat. Yet because
of the popularity of fried foods,
this function is an important one. Automatic deep
fryers are powered by either gas
or electricity and have thermostatic controls that
maintain fat at preset temperatures.
Automatic fryers remove food from the fat
automatically after a present
time. Pressure fryers are covered fry-kettles that fry
foods under pressure. Foods cook
faster, even at a lower temperature.
q)
Tilting Skillet.
The tilting skillet, also known as the tilting brazier and tilting fry
pan, is a versatile and efficient
piece of equipment. It can be used as a griddle, fry
pan, brazier, stew pot, stock
pot, steamer, and bain marie or steam table. The tilting
skillet is a large, shallow,
flat-bottomed pot. Or, to look at it another way, it is a
griddle with 6-inch high sides
and a cover. This skillet also has a tilting mechanism
that enables liquids to be poured
out of it. Power may be gas or electric. Clean the
skillet immediately after each
use, before food has time to dry on. Add water, turn on
the skillet to heat it, and scrub
thoroughly.
r)
Steam-Jacketed Kettles. Steam-jacketed kettles, or steam kettles, are
sometimes
thought of as stockpots that are
heated not just on the sides as well. This comparison
is only is only partly accurate,
because steam kettles heat much more quickly and
have more uniform and
controllable heat than pots on the range.
s)
Steam Cookers.
Steam cookers are ideal for cooking vegetables and many other
foods rapidly and with minimum
loss of nutrients and flavour. For this reason, they
are becoming more common in both
large and small kitchens.
Cold Generating
Equipment
Walk-in / Cold
Storage- Walk-ins are refrigerated compact areas where one
could walk inside, and hence the name ‘walk-in’. they can be custom-made to any
size suited for an operation. One could have walk-in refrigerators or freezers
depending on the requirement. Certain
companies are now specializing in modular shelving so that the storage of food
can be as per food safety norms and HACCP.
Freezer / Deep
Freezer- Freezers are available in various sizes and are very
important for any bulk-cooking operation. As quantity cooking involves planning
and advance mise en place, one needs sample refrigerated space to store the
same until it is ready for cooking. These are available in various sizes
depending on the requirement. Now-a-days
roll-in trolley style or the ones which have shelving.
Blast Chiling
Equipment- Blast chillers and freezers are two of the most
important equipment used in bulk-cooking operations. When food is cooked
quickly, there has to be a process where the food is allowed to cool down to a
temperature below the danger zone (below 3dg C). Blast chillers and freezers
are the two types of equipment that are used for this purpose. These come in
very handy in commercial establishments such as airline catering and cruise
lines, as the food cooked needs to be frozen or chilled at a faster rate. The
hot food can be chilled or frozen in less than 2 hrs, thereby maintaining food
safety and hygiene.
Processing
Equipments
a)
Mixers.
Vertical mixers are important and versatile tools for many kinds of food
mixing and processing jobs, both
in the bakeshop and in the kitchen.
b)
Food Cutter.
The food cutter or food chopper, familiarly known as the “buffalo
chopper,” is a common piece of
equipment used for general chopping of foods. A
variety of attachments make it a
versatile tool.
c)
Slicer.
The slicer is a valuable machine because it slices foods more evenly and
uniformly than can be done by
hand. Thus it is valuable for portion control and for
reducing cutting loss.
d)
Vertical Cutter/Mixer and Food Processor
The vertical cutter/mixer (VCM)
is like a large, powerful, high-speed blender. It is
used to chop and mix large
quantities of foods very rapidly. It can also be used for
puréeing (soups, for example) and
for mixing liquids.
a)
Hot Food Holding Equipment. Several types of equipment are used to keep food
hot for service. This equipment
is designed to prevent the growth of bacteria that can
cause disease. Because food
continues to cook at these temperatures, it should be held
for as short a time as possible.
1. Steam tables are standard
holding equipment for serving lines. Standard-size
counter pans or hotel pans are
used as inserts to hold the foods. Flat or domed covers
may be used to cover the foods.
2. A bain marie is a hot water
bath. Containers of foods are set on a rack in a
shallow container of water, which
is heated by electricity, gas, or steam. The bain
marie is used more in the
production area, while the steam table is used in the service
area.
3. Overhead infrared lamps are
used in service areas to keep plated food warm
before it is picked up by the service
staff. They are also used for keeping large roasts
warm.
b) Cold Food Storage Equipment. The quality of the food you serve
depends to a
great degree on refrigeration
equipment. By keeping foods cold, usually below 40oF
(5oC), the refrigerator (known in
the trade as the ‘cooler’ or the ‘box’) guards against
spoilage and bacterial growth.
Freezers are used to hold foods for longer times, or to
store foods purchased in frozen
form.
c)
Pots, Pans, and Containers
1. Stock pot. A large, deep,
straight-sided pot for preparing stocks and
simmering large quantities of
liquids. Stockpots with spigots allow liquid to be
drained off without disturbing
the solid contents or lifting the pot.
2. Sauce pot: Round pot of medium
depth, similar to stock pots, but shallower,
making stirring or mixing easier
used for soups, sauces, and other liquids.
3. Brazier. Round, broad,
shallow, heavy-duty pot with straight sides, used for
browning, braising and stewing
meats.
4. Sauce pan. Similar to a small
shallow, light sauce pot, but with one long
handle instead of two loop
handles, May have straight or slant sides Used or general
range-top cooking.
5. Sauté pan, straight sided.
Similar to a shallow, straight-sided saucepan, but
heavier used for browning,
sautéing, and frying, also used for cooking sauces and
other liquids when rapid
reduction is required, because of broad surface area.
6. Sauté pan, slope sided. Also
called fry pan, used for general sautéing and
frying of meats, fish,
vegetables, and eggs, sloping sides allow the cook to flip and
toss items without using a
spatula, and they make it easier to get at the food when a
spatula is used.
7. Cast iron skillet. Very heavy,
thick-bottomed fry pan used for pan frying
when very steady, even heat is
desired.
8. Double boiler. Lower section,
similar to a stockpot, holds boiling water.
Upper section holds foods that
must be cooked at low temperature and cannot be
cooked over direct heat.
9. Sheet pan or bun pan. Shallow
(1 inch or 25 mm deep) rectangular pan for
baking cakes, rolls, and cookies,
and for baking or broiling certain meats and fish.
10. Bake pan. Rectangular pan
about 2 inches deep. Used for general baking.
Comes in a variety of sizes.
11. Roasting pan. Large
rectangular pan about 2 inches deep. Used for general
baking. Comes in a variety of
sizes.
12. Hotel pan also called counter
pan, steam table pan, or service pan.
Rectangular pans usually made of
stainless steel. Designed to hold foods in service
counters. Also used for baking
and steaming, and foods can then be served from
same pan. Also used for storage.
13. Bain marie insert, usually
called simple bain marie. Tall, cylindrical stainless
steel containers. Used for
storage and for holding foods in bain marie (water bath).
14. Stainless steel bowl. Round
bottom bowl. Used for mixing and whipping, for
production of hollandaise,
mayonnaise, whipped cream, egg white foams. Round
construction enables whip to
reach all areas.
Measuring
Devices
1. Scales: most recipe
ingredients are measured by weight, so accurate scales are
very important. Portion scales
are used for measuring ingredients as well as for
portioning products for service.
2. Volume measures used for
liquids have lips for easy pouring. Sizes are pints,
quarts, half gallons, and
gallons. Each size is marked off into fourths by ridges on the
sides.
3. Measuring cups are available
in 1-, ½ -, 1/3-, and ¼ -cup sizes. They can be
used for both liquid and dry
measures.
4. Measuring spoons are used for
measuring very small volumes: 1 tablespoon,
½ teaspoon, and ¼ teaspoon. They
are used most often for spices and seasonings.
5. Ladles are used for measuring
and portioning liquids. The size, in ounces, is
stamped on the handle.
6. Scoops come in standard sizes
and have a lever for mechanical release. They
are used for portioning soft
solid foods. The number of the scoop indicates the
number of level scoop-fuls per
quart (or litre). In actual use a rounded scoop-ful is
often more practical, so exact
weights will vary.
7. Thermometers measure temperatures.
There are many kinds for many
purposes.
a. A meat thermometer indicates
internal temperature of meats. It is inserted
before cooking and left in the
product during cooking.
b. An instant read thermometer
will give readings within a few seconds of being
inserted in a food product. It
reads from 0oF to 220oF. Many chefs carry these in
their jacket pockets like a pen,
ready whenever needed. Instant-read thermometers
must not be left in meats during
roasting, or thy will be damaged.
c. Fat thermometers and candy
thermometers test temperatures of frying fats and
sugar syrups. They read up to
400oF
d. Special thermometers are used
to test the accuracy of oven, refrigerator, and
freezer thermostats.
Knives, Hand
Tools & Small Equipments
a) Knives and Their Uses
1. French knives or chef’s knife
– Most frequently used knife in the kitchen, for
general purpose chopping,
slicing, and dicing and so on. Blade is wide at the heel and
tapers to a point; blade length
of 10 inches (260 mm) is most popular for general
work. Larger knives are for heavy
cutting and chopping. Smaller blades are for more
delicate work. This is your most
important tool, so you must learn to handle it and
care for it well.
2. Utility or salad knife –
Narrow, pointed knife 6 to 8 inches (160 – 200 mm)
long. Used mostly for pantry
work, cutting and preparing lettuce, fruits, and so on.
Also useful for carving roast
chicken and duck.
3. Paring knife – Small pointed
blade 2 to 4 inches (50-100 mm) long. Used for
trimming and paring vegetables and
fruits.
4. Boning knife – Thin, pointed
blade about 6 inches (160 mm) long. Used for
boning raw meats and poultry.
Stiff blades are used for heavier work. Flexible blades
are used for lighter work and for
filleting fish.
5. Slicer – Long, slender, flexible
blade up to 14 inches (360mm) long. Used for
carving and slicing cooked meats.
6. Serrated slicer- like a
slicer, but with serrated edge. Used for cutting, breads,
cakes, and similar items.
7. Butcher knife- heavy, broad,
slightly curved blade. Used for cutting,
sectioning, and trimming raw
meats in the butcher shop.
8. Scimitar or steak knife-
curved, pointed blade. Used for accurate cutting of
steaks.
9. Cleaver – Very heavy, board
blade. Used for cutting through bones.
10. Oyster knife – Short, rigid,
broad bladed knife with a slight edge. Used for
opening oysters.
11. Clam knife – Short, rigid,
broad bladed knife with a slight edge. Used for
opening clams.
12. Vegetable peeler – Short tool
with a slotted, swiveling blade. Used for peeling
vegetables and fruits.
13. Steel – Not a knife, but an
essential part of the knife kit. Used for truing and
maintaining knife-edges.
14. Cutting board – This is an
important partner to the knife. Hard wood boards
are favored by many chefs. Hard
rubber or plastic boards are thought to be more
sanitary, but there is some
evidence that bacteria survive longer on plastic and rubber
than wood. Cutting boards must be
kept very clean.
b) Hand Tool and Small Equipment
1. Ball cutter, melon ball scoop,
or parisienne knife – Blade is a small, cup
shaped half sphere. Used for
cutting fruits and vegetables into small balls.
2. Cook’s fork – heavy,
two-pronged fork with a long handle. Some for lifting
and turning meats and other
items. Must be strong enough to hold heavy loads.
3. Straight spatula or palette
knife – A long flexible blade with a rounded end.
Used mostly for spreading icing
on cakes and for mixing and bowl scraping.
4. Sandwich spreader – A short,
stubby spatula. Used for spreading fillings and
spreads on sandwiches.
5. Offset spatula – broad blade,
bent to keep hand off hot surfaces. Used for
turning and lifting eggs,
pancakes, and meats on griddles, grills, sheet pans, and so on.
Also used as scraper to clean
bench or griddle.
6. Rubber spatula or scraper –
Broad, flexible rubber or plastic tips on long
handle. Used to scrape bowls and
pans. Also used for folding in egg foams or
whipped cream.
7. Pie server – A wedge shaped
offset spatula. Used for lifting pie wedges from
pan.
8. Bench scraper or dough knife –
A broad, stiff piece of metal with a wooden
handle on one edge. Used to cut
pieces of dough and to scrape workbenches.
9. Pastry wheels or wheel knife –
A round, rotating blade on a handle. Used for
cutting rolled –out dough and
pastry and baked pizza.
10. Spoons: solid, slotted, and
perforated – Large stainless steel spoons, holding
about 3 ounces. Used for
stirring, mixing, and serving. Slotted and perforated spoons
are used when liquid must be
drained from solids.
11. Skimmer – Perforated disc,
slightly supped, on along handle. Used for
skimming forth from liquids and
for removing soled pieces from soups, stocks and
other liquid.
12. Tongs – spring type or
scissors type tools used to pick up and handle foods.
13. Wire whip – Loops of stainless
steel wire fastened to a handle. There are two
kinds of whips:
a) Heavy whips are straight,
stiff, and have relatively few wires. Used for general
mixing, stirring, and beating,
especially heavy liquids.
b) Balloon whips or piano wire
whips have mainly flexible wire. Used for
whipping eggs, cream, and
hollandaise, and for mixing thinner liquid.
14. China cap – Cone shaped
strainer. Used for straining stock, soups, sauces and
other liquids. Pointed shaped
allows the cook to drain liquids thorough a relatively
small opening. Fine china cap or
chinois (shee-nwah) China cap with very fine mesh.
Used when great clarity or
smoothness is required in a liquid.
15. Strainer Round-bottomed,
cup-shaped strainer made of screen-type mesh or
of perforated metal. Used for
straining pasta, vegetables, and so on.
16. Sieve Screen-type mesh
supported in a round metal frame. Used for sifting
flour and other dry ingredients.
17. Colander Large perforated
bowl made of stainless steel or aluminum. Used to
drain washed or cooked
vegetables, salad greens, pasta, and other foods.
18. Food mill. A tool with a
hand-turned blade that forces foods through a
perforated disk. Interchangeable
disks have different coarseness or fineness. Used for
puréeing foods.
19. Grater a four-sided metal box
with different sized grids. Used for shredding
and grating vegetables, cheese,
citrus rinds, and other foods.
s20. Zester Small hand tool used
for removing the colored part of citrus peels in
thin strips.
21. Channel knife Small hand tool
used mostly in decorative work.
22. Pastry bag and tubes
Cone-shaped cloth or plastic bag with open end that can
be fitted with metal tubes or
tips of various shapes and sizes. Used for shaping and
decorating with items such as
cake icing, whipped cream, duchesse potatoes, and soft
dough.
23. Pastry brush Used to brush
items with egg wash, glaze, etc.
24. Can opener Heavy-duty food
service type can openers are mounted on the
edge of the workbench. They must
be carefully cleaned and sanitized every day to
prevent contamination of foods.
Replace worn blades, which can leave metal shavings
in food.
Care & maintenance of Equipments
‘Prevention is
better than cure’ is a very old proverb and it holds true for the
maintenance of kitchen equipment. The following points need to be kept in mind
in order to take good care of kitchen equipment:
Training – Proper orientation should be given to any new staff to make them aware of
the correct ways of using any equipment. Operating instructions of machine
should be placed near to them so that the staff could refer to the same in case
of any doubt.
Maintenance- It is important to have all equipment periodically maintained in order to
increase life and efficiency. There are mainly two types of Maintenance:
- Reactive Maintenance- Machine is fixed only when it is broken down and immediately maintenance is required so that work will not suffer.
- Preventive Maintenance- This is a planned Maintenance that is done by the engineering department in liaison with the concerned department in-charge.
- Annual Maintenance Contracts (AMC’s)-Yearly Basis
All equipment large or small,
heavy or light requires care in handling, use and storage
on order to extend its life to
the maximum, minimize depreciation and maintain it in a
reasonably attractive and
efficient condition while in use. In small catering
establishment the care and
maintenance is generally entrusted to those who operate
the equipment as the types
invested on are generally small or medium duty pieces. In
larger establishments where
heavy-duty equipment predominates, a maintenance
department performs this
function.
In the case of small pieces like
cutlery, some metals need less care than others do.
Stainless steel is the most
non-corrosive and easy to-care for material, while plated
cutlery tends to get scratched
easily and with time requires replacing.
With kitchen tools like the
chef’s knives, choppers, etc. care is limited to preventing
the blades from rusting in the
case of iron blades, by keeping them dry and covered. It
is also common practice to rub
them with a little cooking oil to protect them from
rusting through contact with air.
With whisks and beaters it is the rotating parts or the
wiry ends which need special
attention. It is good practice to prevent food materials
from on drying on the rotatory
parts and posing a cleaning problem.
Money, time and effort spent on
care helps to maintain equipment in continuous
working order, while that spent
on repair can mean interruption in work causing
unnecessary strain on staff, in
addition to extra costs.
It is beneficial to keep records
of all amounts spent on care and maintenance of every
large equipment. This helps to
estimate the depreciation every year. Excessive costs
shown through records for a
particular year can help to draw attention to high
maintenance costs, which weighed
against the cost of the equipment may result in a
decision to change the model for
a more efficient one. Records can also help to detect
inefficient in operation, or
defects in design or manufacture.
Thus, if equipment is cared for
systematically and proper procedures followed,
maintenance follows on its own to
prolong the life and optimum usage of the
equipment.
