Types of Food and Beverage Service Equipment

Everyone knows that the food and beverage industry is among the fast-paced, and continuously progressing industries. Businesses under this realm must cater to consumers’ needs in the best way possible, while embracing the changes and adapting to them. Changes, from the general processes done down to the machines and equipment used, should then be integrated right. Actually, these elements form an inevitable part of the food industry — particularly the food and beverage service equipment, since they are those that drive the business toward a successful venture.

The equipment is crucial in elevating the guest experience, enhancing the outlet theme, and improving the atmosphere of the visitors. The overall ambiance of the establishment is influenced by anything from the largest items used for food preparation and interior decorating, like chandeliers or ovens, to the smallest piece of silverware, furniture, or linen.

In fact, the market offers a wide variety of food and beverage service equipment to meet the needs of various types of foodservice businesses. Every piece of furniture and equipment falls under this category. Both visitors and workers utilize linen, cutlery, crockery, glassware, and other items in the service area.

This article will highlight the types of food and beverage service equipment, commonly utilized in the industry today. Continue reading to learn more. 

Crockery

All chinaware or earthenware objects, such as plates, cups and saucers, pots, and vases, are categorized as crockery. In fact, it is advised that the crockery be matched to the other objects on the table and the overall theme of the establishment. Additionally, it is simpler from a control point of view to have a unique design in each food service area when a facility has a variety of them.

There are different types of crockery in line with food and beverage service equipment — earthenware, bone china, porcelain, and stoneware.

Earthenware

Earthenware is the least expensive and most fragile crockery. Oftentimes, a manufacturer gives hotel earthenware a trade name to highlight its durability. This particular form of crockery is composed of 25% ball clay, 25% kaolin clay, 15% china stone, and 35% flint. Earthenware has the advantage of being less expensive, but it is also heavy and easily cracked or chipped.

Bone China

Bone china is composed of 50% calcium phosphate, 25% china clay, and 25% china stone. It is an expensive, sturdy, and transparent material that looks stunning. But these days, producers have developed less expensive crockery that has the qualities of bone china. The pattern and decoration of this type are only visible under the glaze.

Porcelain

Porcelain is made of an entirely separate material, has a body that is semi-translucent and typically blue or gray, and is extremely chip-resistant. It is 50% formed of china clay, 25% of quartz, and 25% of feldspar (aluminosilicate mineral). It has a gray or blue hue and is transparent and vitreous. Moreover, porcelain is utilized in dishes for the oven to table.

Stoneware

Lastly, stoneware. It is non-porous, incredibly strong, and has exceptional thermal and shock resistance. Due to the extended life guarantee, the cost is a little more than hotel earthenware. Furthermore, the pottery was burnt at a high temperature to make it hard, robust, and vitreous. It is sturdy and available in vibrant colors, making it ideal for eateries that need vibrant color cutlery.

Glassware

Because different types of drinks are served in a variety of glasses, food and beverage service establishments must make a significant investment in sensitive and fragile equipment. Glasses and tumblers actually exist in a wide range of sizes and forms. They are either non-footed or footed with a stem. Additionally, they might be high- or low-ball. And even if there are numerous glasses for various drinks, it is preferable to use a small number of glasses that can be used for a variety of drinks.

Glass enhances the table’s appearance and the room’s allure in general. Also, with glass, the restaurant’s character is portrayed through its style, quality, and sparkle. Caterers can choose from a wide variety of standard patterns. Nowadays, most producers offer hotel glasses in conventional sizes for ease of ordering, accessibility, and speedy delivery. The capacity of glasses is typically expressed in terms of ounces. Although certain specialty shops may employ colored or cut glass items, hotel glassware is typically basic.

Chafing Dishes

Chafing dishes are used to warm meals. They maintain the temperature and time of the food’s warmth appropriately. In fact, any facility that provides food and beverages needs to have this kind of equipment. They are actually mostly used in the banquet department.

There are two types of chafing dishes — electric and chafer fuel candles. They come in a variety of sizes, shapes, and lids. Modern chafing dishes are composed of lightweight metal or ceramic with handles and occasionally have a transparent lid.

Disposables

Although the extent of use varies, disposables are widely employed in all sorts of catering companies. To cut down on labor and laundry expenses, upfront costs, and breakages, they employ more disposables.

Flight catering, industrial catering, quick food restaurants, off-premises catering, coffee shops, and takeaway counters are some of the several food and beverage outlets that use throwaway products.

To meet the needs of caterers, a broad variety of disposables are offered in various colors, sizes, quality, and costs.

Disposable Linen

This comprises things that are used only once. These goods are constructed of highly absorbent recycled paper. For instance, napkins for the table, tissues for the bathroom, wrappers, and tissues for the face. The visitors are given tissues that have been soaked in Cologne water, which is seen as a polite welcoming gesture. Before meals, disposable tablecloths are typically supplied to passengers on trains and airplanes.

Linen

The linen in the foodservice area covers tablecloths, napkins, tray cloths, tea cloths, waiter’s cloths, buffet cloths, and slip cloths. In fact, several types of linen are utilized in restaurants and other facilities that serve food and beverages, including tablecloths, napkins, RoseSlip cloth, tray cloth, buffet cloth, satin cloth, and tea cloth.

Tablecloth

In order to improve the dining space, tablecloths are placed on all tables with wooden tops. With the help of tablecloths, simple tables can be rapidly turned into formal dining seating. In restaurants that serve excellent dining, tablecloths are typically used. The tablecloth’s hue must complement the interior’s color scheme.

Napkins

Napkins are typically folded at each cover and laid out on guests’ laps by the service personnel or by the guests themselves. They come in a variety of attractive hues. To maintain adequate management, different colored napkins are used in each restaurant.

Key Takeaway

This list of the food and beverage service equipment commonly utilized by different businesses in the industry is important to know, given how important they are as well — a crucial component for procedures to be done. More so, it must be kept in mind that the equipment accessible to them to complete the work allocated to them determines how efficiently the food service crew performs their duties.