Section 11: EQUIPMENT
Scope. This section covers food service equipment, including
electrical kitchen equipment and laundry facility equipment.
General Design Considerations. There are no unique tropical
requirements for equipment. Note, however, that electrical equipment
installed or used within non-air-conditioned areas will have a shorter life in
the tropics as elements such as terminals and contacts will corrode much more
This problem can be offset to an extent by maintaining an extensive
stock of replacement parts (such as motors, timers, potentiometer, and other
controls) which can be readily replaced by maintenance personnel. This is
costly but will ensure equipment availability. However, ultimately, the
effects of the corrosion will become so pervasive that the equipment will have
to be replaced as it will be no longer be economically repairable.
Product Selection. Generally, equipment manufacturers do not offer
a wide selection of options. Carefully examine manufacturers' technical
literature to determine what, if any, options are available and to specify
those (such as stainless versus galvanized steel and special factory-applied
coatings). Look for manufacturers's statements about suitability for use in
humid, tropical climates.