 So, the potatoes will be received in bulk. First you do will be checking and weighing them in your receiving station. Consequently, the equipment in a typical receiving station is required. Having been accepted, the potatoes will need to be stored in dry storage. As it isn't possible to keep them on the floor, then a dunnage rack will be required to make sure that your potatoes are stored six inches off the floor, per the health code.
Then you will need to clean and scrub them. It means you need a sink. A two compartment is preferred to allow preparation of raw and ready-to-eat products at once. Next, you'll need is a work surface for preparing the potatoes before placing them in the oven. So, an oven and an exhaust hood system are required.
Then the baked potato will need to return to the ware washing area for removal and cleaning of the serving piece. Having done this process, you will have a list of equipment required for the preparation of every component of your menu. When the list is compiled, you can review it for consolidation and removal of duplications in equipment. For example, if you find that a piece of equipment is listed for the preparation of only one item, you may think over modifying the preparation method or eliminating the item altogether, if it is not a key component of the menu or concept.
Having planned in advance, the foodservice equipment in your facility can be selected and configured to serve multiple purposes, thereby reducing the need for specialized equipment. Doing in this way you have to consider all the equipment to know what you want and what is needed. Think over the effectiveness in using these sets and all equipment.
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