MIL-HDBK-1191
equipment items for easy identification. Finally, standard, readily
available food service equipment should be planned as much as possible.
Custom fabricated equipment should be limited to the servery, walk-in
refrigeration and space restricted pieces of equipment only. Cost savings
are a direct result for including more stock equipment over custom
equipment. (See Section 16, Equipment, for additional guidance.)
22.4.2
Four food service systems will constitute the physical planning
basis.
-
Conventional Food Systems
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Convenience Food Systems
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Cook/Chill Food Systems
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Cook/Chill/Freeze Food Systems (also termed the Cook/Freeze
or Ready Food System)
It is also very common to provide a combination of Conventional and
Convenience Food Systems within the same facility. Recent history dictates
that some consideration must be made to construct facilities that are easily
converted from conventional food service production to a mix of conventional
and convenience food service systems. Emphasis on walk-in freezers and
rethermalization equipment is essential to a smooth conversion. Over time
food service systems evolve in size and scope. Care should be taken to
build in flexibility and modularity of food service equipment and physical
plant design.
22.5
CONVENTIONAL FOOD SYSTEM. With a conventional system, foods are
prepared from basic ingredients with full range of processing done on the
premises. Foods are prepared and then maintained at appropriate serving
temperatures until served; thus foods are prepared as near to meal times as
possible (See figure 22.1).
22-2
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