Water Consumption Ventilation Systems Water treatment 6-7 ph. or higher Water supply cold water 2" diameter steam temperature resistant On board water heater booster and non-filter system Average total water consumption 8.5 gallons per hour using combi steam option with combination heat and dry moist modes Values excluding usage of hand shower additional 2.0 gallons per cycle 3.2 gallons with dry heat and poaching feature only Steam ventilation system with automatic vapour quenching system Exhaust duct vented on top of unit back left/right side Non filter system with automatic descaling of ventilation Water treatment 7 ph. or higher Water supply hot water 2" diameter steam temperature resistant Water heater booster and filter system optional Average total water consumption 5.5 gallons per hour using combi steam option with combination heat and dry moist modes. Option is available at additional cost Values excluding usage of hand shower additional 2.25 gallons per cycle 2.2 gallons with dry heat and steaming feature only Steam ventilation system with automatic vapour quenching system optional at additional cost Exhaust duct vented on unit back left side. Clearance 4" Filter system with manual descaling of ventilation Cleaning Systems Online CleanJet system fully automated Tablet detergent system WHISM compliant Required 50-degree Celsius average temperature rinse Hand shower power wash hose Manual clean with automated cycle Descaling automated 3 settings for continuous descale cycle Automated cleaning cycle optional at additional cost Liquid detergent system WHISM compliant optional at additional cost Required 60-degree Celsius average temperature rinse Spray hose for rinse cycle hot water feed nonelectrical powered Manual clean cycle Descaling automated 2 settings for continuous descale cycle 3 Health and Safety Certification Oven Mobility S/A NSF and UL certified with all parts, accessories and operation systems HACCP approved logging and data monitoring via RS 232 serial communications via Lab top computer or PDA ETL CUS, Sanitation ETL listed and CE certified with all parts, accessories and operating systems 5 ISO2000 certified Optional at additional cost die-cast metal casters and adjustable legs 4", 6", 25" Table leg 4" mount legs standard feature with purchase Locking system for metal casters Optional at additional cost die-cast metal casters and adjustable legs 4", 8", 24" Extended DFG- 200 model assembly kit for stacking oven Table leg 4" mount legs standard feature with purchase Locking system for metal casters Maintenance Warranty CleanJet automated cleaning system Manual semi automated cleaning system mode Hand shower power wash hose Self drying mode Tablet detergent system WHISM compliant Cleaning, deliming, and rinse cycle. Automated descaling cycle mode using CalcDiagnosis Automated steam flushing and steam generator descaling system Hand pump and spray bottle included for descaling semi automated system with auto rinse cycle One-year parts and labour Start up inspection service by factory authorized service agent Operational testing and installation inspection Automated cleaning system optional at additional cost DGF Zephaire EG system compliant Manual semi automated cleaning system mode Water hose with spray nozzle Self drying mode Liquid detergent system WHISM compliant Cleaning, deliming, and rinse cycle automated optional with purchase. Automated descaling cycle mode BGF continuous flow cycle optional with purchase steam generator descaling manual system Hand pump and spray bottle included for manual descaling One-year parts and labour Start up inspection service by factory authorized service agent Operational testing and installation inspection 6 CONCLUSION Summary/Savings in Cost In this section write a conclusion that highlights the importance and need to acquire the piece of new equipment. Review the body of the purchase proposal to identify the reasons and how the new piece of equipment would benefit the operation, improve customer satisfaction and employee performance. Provide four advantageous in acquiring the piece of equipment. Hint think about cost savings in food and labour, improved employee performance, improvement of process of production, enhanced quality of finished product, energy savings, boost employee morale, Section 7 - Customer Satisfaction In this section write about why the purchase of the equipment would improve overall customer satisfaction. Think about health and safety of the residents, employees. Cost savings in customer service recoveries etc. How the oven may provide advantageous to expand the dessert, bread or menu items. Section 8 - Recommendations In this section write about why this equipment addresses the value and mission statement of the operation. Write about why the purchase of this equipment addresses the need for improvement in the food and labour cost cycle of control. Apply what you have learned in kitchen management and why improvement in operating equipment is essential to cost control, health and safety and employee motivation and customer satisfaction. Accessories with Purchase Ultra vent condensation and exhaust hood Exhaust hood attachment and assembly Hand shower power wash hose 4 Optional Accessories Optional Accessories Interior Cabinet Capacity HACCP Controls Health and Safety Certification Hand shower power wash hose Two step door locking system Special voltage specifications with Single Phase feed Security version Left hinge door Mobile oven rack and loading with safety locking system Legs and castors with extension option Six stainless steel wire shelves per section Maximum capacity 14 steam table pans 7 bake sheets GN containers lengthwise loading 6 each 6 by 1 by 1 Continuous output of HACCP process data via unit interface HACCP process data is stored for 14 days output via interface Pc/Laptop optional combi link software loaded standard feature S/A NSF and UL certified with all parts, accessories and operation systems HACCP approved logging and data monitoring Direct steam unit available. Descaling automatic feed system Special voltage specifications with Single Phase feed Security version Right hinge door only Mobile oven rack and loading with safety locking system Chicken Racks Legs and castors with extension option Five stainless steel wire shelves per section Maximum capacity 12 steam table pans 5 bake sheets GN containers lengthwise loading 5 each 4 by 2 by 2 Continuous output of HACCP process data via unit interface HACCP automated digital processor optional at additional cost Records only on time and temperature of each cooking mode and date of each deliming cycle. Date is accessible via RS 232 serial communications via Lab top computer or PDA ETL CUS, Sanitation ETL listed and CE certified with all parts, accessories and operating systems 5 INTRODUCTION Profile Seven Oaks Long Term Care Facility is a 100-bed facility and senior community outreach center. It is located in the heart of Burlington's downtown residential community at the corners of Bayberry and Center Street. It is a religious non- medical health care facility accredited by the Ontario Ministry of Health and Long- Term Care. Founded in 1970, its one of Burlington's oldest facilities caring for the elderly in the community. As an award-winning leader in long-term care its vision is to strive for excellence in the provision of care and services by meeting the needs and exceeding the expectations of its residents. Organizational Structure Overview The organizational framework of the Foodservice department is effectively organized with defined roles for each supervisor and their department. Christine Wellington, Foodservice Director and Chair of Operations is responsible for its operations. Stephen Field, Foodservice Manager is responsible for daily operations. Reporting to Stephen Field is his supervisory team of Janice Smith and Gordon Papers. Stephen Field is responsible for the daily activities of his department supervisors, six cooks and four dinning room attendants, and three sanitation maintenance staff. His key responsibility is in the coordination of food production, maintenance programs, health and safety. Kitchen Operations/Equipment The foodservice operation is responsible for providing three daily meals for its 100 residents and 60 daily meals for its cafeteria. The cafeteria provides light meals and snacks for residents, visitors and the general public. Currently, the majority of the kitchen equipment is aged being the original equipment installed. It is maintained regularly and meets Ontario Workplace Standards. The convection oven being the central piece of equipment for all food preparation is maintained although serviced continually. Upon recommendation of the facilities Health and Safety committee it has been reported for numerous health and safety infractions. Health and Safety Report The Health and Safety committee is responsible for monitoring procedures, processes, and equipment within the facility. Due to the age and condition of the convection oven two consecutive equipment audits have been completed within the last year. The oven's safe operation is in question due to three reported health and safety incidents within the last six months. 5 Warranty Automated steam flushing and steam generator descaling system Hand pump and spray bottle included for descaling semi automated system with auto rinse cycle One-year parts and labour Start up inspection service by factory authorized service agent Operational testing and installation inspection steam generator descaling manual system Hand pump and spray bottle included for manual descaling One-year parts and labour Start up inspection service by factory authorized service agent Operational testing and installation inspection Onsite training by authorized Rational Canada training experts Onsite programming of mode cycles by training experts Technical customer service support 7 days a week. Rational chefline technical support 5 days a week North American support Extended two year warranty available. 6 Comparison Summary of the Combi Models The Rational ClimaPlus Combi model provides exceptional benefits for the operator, facility, and resident. Rationale's superior operating features provide optimized cost control, profit margins, safety features and resident's satisfaction. Cost Control The IQT technology precisely monitors and optimizes the cooking process to eliminate comprehensive data input such as temperature, time, and humidity. The Delta T cooking technology provides smart efficient use of energy. The microprocessor Self Cooking mode automatically detects product specific requirements and load sizes to produce consistent finished products each time. 7 March 27, 2020 To: Mr. Dalton McGinty and Mr. George Smitherman From: Albert Ramen Subject: Replacement of the Cleveland Convection Oven EXECUTIVE SUMMARY Recommendation I request you approve the release of funds for the purchase of a Rational Combi CPC 61, as it will greatly benefit the facility. Provided with the Combi, our foodservice department will exceed its goals of quality assurance and fiscal responsibility. Its use will capture the facility's strategic initiatives to deliver exceptional experiences for our residents and staff. Problem Seven Oaks Long Term Care facility, located in the heart of downtown Burlington, is a one hundred-bed resident facility and community outreach center for seniors. Over the years it has set the standard in senior's care in the community. It has consistently achieved its vision statement to deliver exceptional experiences for the residents and staff. The facility's foodservice department's mission is to exceed the standard in quality, and service, which of late it has struggled with. The main reason for not meeting the standard is aging equipment especially the seventeen-year-old convection oven. A recent audit of its performance indicates it is no longer financially feasible to operate and due for replacement because of: Maintenance and Repairs Over the last two years there's been a steady increase in maintenance repairs, which has resulted in an increase of twenty seven percent to the department. Numerous thermal recalibrations and most recently the replacement of the door's spring locking system have exceeded the budget allowances. Operation Cost Fluctuations in the oven's cooking and holding temperatures have caused a 12% increase in food cost due to loss and spoilage. The oven's continuous use has measurably decreased it efficiency and power conservation by thirty percent. Based on the age and the current condition of the oven, the costs of maintenance and operation will only increase with time. Customer Satisfaction Inadequate cooking and holding temperatures have resulted in poor quality products, increased resident complaints, and revenue loss. 3 Benefits of the Rational Combi The Rational provides measurable benefits for the operator, facility, and resident. There will be immediate short-term and long-term gains for the facility. Within two years it will deliver an increase in profit and savings to pay for its original cost. The benefits are: Labour Cost It will allow for a savings of .6 FTE's per week or $1,460.76 dollars with an additional saving from efficient preproduction, unsupervised overnight cooking, and quick daily maintenance and service. Food Cost It's precise cooking technology will provide an approximate 22% percent savings in raw material and 95% in added cooking fats. Energy Conservation the Combi's seven different cooking modes will replace the need for multitasking and acquisition of another conventional kitchen equipment. A savings of $906.00 dollars will be gained per year in energy costs and an additional 2% per year when used continuously. Customer Satisfaction the Combi's seven modes of cooking applications and precise automated cooking will improve the quality and variety of food. It will minimize the chance of human error and guaranteeing the resident's satisfaction. Health and Safety the Combi will minimize the possibility of workplace accidents and human intervention during cooking and cleaning procedures. The automated HACCP logging system will reduce manual monitoring, recording and interpreting critical control points during cooking. Methodology Through benchmark comparisons and contrasts with another leading manufacture's model the Combi was evaluated for its efficiency, ease of operation, operating costs, safety features and ability to recoup its purchase price. A plan of its quick installation and in-depth training has been detailed within the report. Its installation will minimally disrupt the residents and flow of work in the facility. The ease and safety of cleaning and maintaining its performance has been encapsulated in a maintenance plan. rinse Hand shower power wash hose Manual clean with automated cycle Descaling automated 3 settings for continuous descale cycle Spray hose for rinse cycle hot water feed nonelectrical powered Manual clean cycle Descaling automated 2 settings for continuous descale cycle 3 Computer Technology Accessories with Purchase Accessories with Purchase Deliming bottle and pump assembly included 5 settings for cleaning cabinet 3 separate programs IQT technology using probe and profile logic systems 7 customized setting for roasting browning Program Library containing 8 factory settings for cooking modes CalcDiagnosis system descaling indicator Delta T cooking technology for energy conservation IQT sensory technology for internal probe temperatures HACCP logging technology with Combi Link software Microprocessor for self cooking panel digital readouts and monitoring Vario Steam technology for automated vapour quenching system Deliming bottle and pump assembly included optional at additional cost 1 setting for cabinet cleaning cycle with auto dry Digital readout available at additional cost Automated descaling system with auto indicators optional at additional cost Delta T cooking technology for energy conservation internal probe at additional cost. IQT sensory technology for internal probe temperatures Vario Steam technology for automated vapour quenching system G-N containers and grids. Chicken grids for roasting | Five stainless steel wire shelves for internal cabinet locking spit mode system stationary fit Frying baskets. Mobile oven rack with locking safety Locking system for rack assembly system Manual cleaner and hand pressure spray gun Hinged rack for baking Ultra vent condensation and exhaust hood Exhaust hood attachment and assembly Manual cleaner and hand pressure spray gun Stationary rack for baking Hand shower power wash hose 4 Power Supply Energy Conservation External Heat Source Proximity 10KW 60HZ Three Phase 208V 28amps Single Phase 208V 49amps Delta T cooking standard feature with gradual temperature in cabinet Auto power shut down in continuous use mode 1/2 power energy optimization system Energy reduced by 50% for 18KW to 9KW in optimization mode Minimum left side clearance 13.75" when there is heat source located on the left-hand side Water Supply Range 30psi - 87psi (200-600 kPa) Must maintain 30psi minimum flow pressure Based on quality portable water only 10KW 60HZ Three Phase 208V 50amps Single Phase 208V 43amps Auto power shut off with opening off cabinet door. Auto power package available for continuous mode with power conservation. Maintain constant differential to current core temperature Minimum left side clearance 12.0" when there are sources of heat on the left-hand side Minimum back side clearance 4" when there are sources of heat on the right-hand side Range 30psi - 87psi (200-600 kPa) Must maintain 30psi minimum flow pressure Based on quality portable water only 2 Water Consumption Ventilation Systems Cleaning Systems Water treatment 6-7 ph. or higher Water supply cold water 2" diameter steam temperature resistant On board water heater booster and non-filter system Average total water consumption 8.5 gallons per hour using combi steam option with combination heat and dry moist modes Values excluding usage of hand shower additional 2.0 gallons per cycle 3.2 gallons with dry heat and poaching feature only Steam ventilation system with automatic vapour quenching system Exhaust duct vented on top of unit back left/right side Non filter system with automatic descaling of ventilation Online CleanJet system fully automated Tablet detergent system WHISM compliant Water treatment 7 ph. or higher Water supply hot water 2" diameter steam temperature resistant Water heater booster and filter system optional Average total water consumption 5.5 gallons per hour using combi steam option with combination heat and dry moist modes. Option is available at additional cost Values excluding usage of hand shower additional 2.25 gallons per cycle 2.2 gallons with dry heat and steaming feature only Steam ventilation system with automatic vapour quenching system optional at additional cost Exhaust duct vented on unit back left side. Clearance 4" Filter system with manual descaling of ventilation Automated cleaning cycle optional at additional cost Liquid detergent system WHISM compliant optional at additional cost COMPARISON/CONTRAST CHART of SELECTED COMBI MODELS Although the Rational ClimaPlus Combi CPC 61 and Blodgett Combi BC 14E are both electric industrial combination ovens suitable for our facility's needs and applications, they are very different models with unique features. The following is a comparison of the two Combi models. Point of Contrast Oven Model A: Rational ClimaPlus Combi CPC 61 Exterior Stainless steel top, front, and sides Construction Interior Construction Stainless steel door, right/left hinge Tempered viewing window Door mounted condensate trough Top mounted exhaust and rear external fresh air intake Fully welded stainless-steel frame Fully insulated cooking chamber Fixed drain bottom center/back of cavity Self draining door drip pan Interchangeable mobile loading rack with safety locks Plug in door gasket Fan wheel brake double motor Oven Model B: Blodgett Combi BC-14E Stainless steel top, front, and sides Stainless steel door, right hinge only Tempered viewing window Door mounted condensate trough Side exterior exhaust and fresh air intake Fully welded stainless-steel frame Fully insulated cooking chamber Fixed drain bottom center of cavity Self draining door drip pan Fixed loading rack Insulated door gasket Two speed fan no brake or auto shut off Dimensions Entry Clearances Oven Clearances Halogen illuminated cooking cabinet Width 35.1" Depth 30.43" Height 32.75" Shipping Weight Gross 560 lbs Uncrated 33" Crated 42" Right Side 2" Left side 2" Back 2" Safety illuminated cooking cabinet Width 31.33" Depth 34.5" Height 33" Shipping Weight Gross 680 lbs Uncrated 34" Crated 45" Right Side 1" Left Side 4" Back 6" 1 Profit Return/Savings Its innovative design reduces space allocation with optimal capacity using a smaller foot print in comparison to the existing convection oven. The IQT technology replaces the need for all other cooking appliances such as convection ovens, ranges, steamers and deep fryers. The Combi ovens efficient operation system and built in energy conservation features provide an immediate return in savings. Safety Features The Clean Jet's innovative circulation system ensures optimal hygiene, health protection, and reduced water consumption. The patented CalcDiagnosis system automatically monitors lime scale levels and eliminates lime buildup with no need for buying or maintaining expensive water softening equipment. The automated HACCP logging continuously records critical control point information with Combi Link transferware. The automatic logging ensures health protection and eliminates timely monitoring, recording, and manual interpretation. Resident Satisfaction The digital microprocessor uses one control to provide seven different cooking modes. The different cooking modes provide limitless culinary variety. The Self Cooking technology eliminates flavour and odour transfer, even when there are different products cooked at the same time. The nutritional value in foods is preserved ensuring the retention of vitamins and minerals. The outstanding consistency along with optimal quality cooked food will inspire the resident's confidence and satisfaction day after day. Challenges The Rational combi involves a more complex lengthy installation and training period in comparison to the other model. Although over the long term the costs for installation and training will be returned in profit savings. The operation of the Rational model is easy although it involves a more complicated lengthy training program for the kitchen staff. The intensive training program is included in the purchase. The trained will ensure its performance and maintenance is optimized. The cost of cleaning and descaling chemicals will increase budget allowances although the labour costs will counterbalance the offset in costs. 8 Installation Plan The removal of the existing convection oven and pending installation of the Rational Combi will be in accordance with an installation time schedule (see appendix). The existing oven is central to the ongoing business and a necessity for the daily preparation of all hot foods. Therefore, two contingency plans have been developed to address the need for the oven during installation and any prolonged delays in its installation. During installation an alternative menu plan will alleviate any demand for the use of the oven for food preparation. The alternative menu plan will be put into effect the day of and the following day if necessary. It will utilize other pieces kitchen equipment to produce a suitable menu for the residents (see appendix). In the event of a prolonged delay in installation an emergency contingency menu plan will be activated. The emergency contingency menu plan will be in place for the duration of the installation and until it's fully operational. Power interruptions have been accounted for during installation by careful planning prior to installation. All necessary electrical work was completed during the twelve days prior to installation. The power interruption the day of installation will be minimal with only a thirty-minute period of interruption. The interruption will take place after lunch service during off peak times for kitchen preparation. Maintenance Plan Maintenance for the Combi is streamlined and can be easily performed by trained facility staff. The required maintenance for the Combi has been divided into two distinct categories. One category represents the work to be completed by certified Rational technicians. The second category addresses maintenance to be performed by in house by trained staff. Rational staff will conduct the maintenance training the following day of installation. The required maintenance performed by Rational technicians is categorized by service faults indicated on the Combi's display panel (see appendix). Rational customer service support center and local certified technicians are available seven days a week. A facility maintenance plan has been developed to include all necessary service to be performed by the facility's authorized staff (see appendix). The facilities maintenance and kitchen staff is to be trained by Rational technicians during the training session as part of the purchase plan. The maintenance plan has been divided into two categories maintenance as required and daily cleaning and maintenance. 6