CLASSIFICATION, USE AND CARE KITCHEN EQUIPMENTS CLASSIFICATION, USE AND CARE Reyaz Ahmad Lone IHM RAJBAGH SRINAGAR 190008 reyaz@ihmsrinagar.org

CLASSIFICATION OF KITCHEN EQUIPMENTS: HEAT GENERATION EQUIPMENTS: Bain marie Hot plate Deep fat fryer Steamer Griller Tandoor Oven Gas burners reyaz@ihmsrinagar.org

Contd. Salamander Hot cabinet Tilting pan Toaster Tea urns reyaz@ihmsrinagar.org

Contd. COLD GENERATING EQUIPMENTS: Walk-in cooler Refrigerator Water cooler Ice-cream maker Freezer Chiller Ice maker reyaz@ihmsrinagar.org

Contd. LIGHT EQUIPMENTS: Low pressure burners Knifes of various sizes Laddle Griddle Strainer Whisker Peelers Small vessels reyaz@ihmsrinagar.org

Contd. HEAVY EQUIPMENTS: High pressure burners Tandoor Meat slicers Dough kneader Dough spreader Salamander Dish washers Commercial oven reyaz@ihmsrinagar.org

Contd. Potato peelers Walk-in refrigerator Bain marie Stone grinder Meat mincer Sink units Griller cum hot plate reyaz@ihmsrinagar.org

DOUGH MIXER reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Wash the bowl & the dough kneading rod or the creamer Fix the bowl, attach the rod or the creamer Put the ingredients in the bowl. Lift the bowl up by turning the handle anticlockwise Press the green switch to start. Increase or decrease the speed by turning the gear. After use reduce the speed, turn off the electrical supply and bring down the bowl by turning the handle Remove the mixing rod followed by the product. reyaz@ihmsrinagar.org

CARE: Turn off the main switch of the mixer Wash all attachments separately Periodically check the belt motor reyaz@ihmsrinagar.org

POTATO PEELER reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Wash the peeler and tightly close the door Put the potatoes on the top and as well as the water After the potatoes are peeled, open the door and let all the peeled potatoes out of the peeler Switch off the peeper reyaz@ihmsrinagar.org

CARE:   Detach the upper deck and wash it with a scrubber and dry it completely. Remove all the potato peels from inside Scrub thoroughly with a scrubber and running water and dry completely. Attach the upper deck back to the peeler and check whether it is fixed properly or not. reyaz@ihmsrinagar.org

CONVECTION OVEN reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Switch on the oven, set the temperature and allow it to reach the point. Always load the lower compartment first Load each shelf evenly spacing trays away from each other and sides of the oven Never add more after the food has already started to bake or it would result in uneven baking Open door as few times as possible. Once the baking is over switch off the oven reyaz@ihmsrinagar.org

CARE: Switch off the oven and allow to cool down until it reaches room temperature Remove all the detachable shelves or racks and clean separately Use clean cloth and hot soap solution and wipe the oven completely Dry the oven after cleaning Put back all the shelves and racks Check the insulation and repair if required. reyaz@ihmsrinagar.org

GRILLER/HOT PLATE reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Wipe with damp cloth Turn on the electric/gas supply Once the hot plate becomes hot, put the food item on the top and cook Once cooking is over, turn off the equipment and wipe again reyaz@ihmsrinagar.org

CARE: The cast iron grills or hot plates may occasionally need scraping. After each use it is advisable to wash the hot plate with a mild detergent solution or a grill cleaner and rinse well with water. After washing the equipment should be properly wiped reyaz@ihmsrinagar.org

DEEP FAT FRYER reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Clean and wipe it from inside Put the oil or fat in the container Turn on the main switch and adjust the temperature control Once the oil reaches the desired temperature, add the food items in the frying basket for deep frying When breaded foods are fried the fat needs to be strained regularly reyaz@ihmsrinagar.org

Contd. Never put salt on the food directly over the fat. Discard the fat as soon as it tends to bubble. Before frying the food containing moisture, it should be drained or wiped dry before frying. When the frying is over, remove the food item with the frying basket and switch off the fryer. reyaz@ihmsrinagar.org

CARE: Switch off the fryer and allow it to cool down. Drain off all the oil. Remove all the left over particles Fill the fryer compartment with soap solution. Brush the inside of a fryer with the nylon brush. Rinse with clean water to which a little vinegar has been added. Dry with a clean cloth. Refill with oil reyaz@ihmsrinagar.org

TILTING/ BRAT PAN reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Ensure that pan is tightly fitted by moving the handle. Switch on main switch and set the temperature control. Turn on the ignition switch. Use according to the preparation. reyaz@ihmsrinagar.org

CARE: Clean the equipment early after each use. Wash with warm soapy water and rinse it with water. If it has been used for frying, care should be taken to remove all oil deposits in the pan. The tilting mechanism of the pan may require occasional oiling with a light non-toxic oil. reyaz@ihmsrinagar.org

HIGH PRESSURE BURNER RANGE reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Start the main connection of the gas. Slightly turn the operating knob towards left and light the gas. If the range has a pilot light attached to it, light the pilot light first. Then open the main knob. Do not increase the gas pressure before lighting the burner. reyaz@ihmsrinagar.org

CARE: Immediately wipe all the spillages as it can tough to remove if left to dry. An inspection should be made after each cooking cycle when the equipment has been turned off to remove any leftover grease. The gas pipes should be checked every day. reyaz@ihmsrinagar.org

TANDOOR reyaz@ihmsrinagar.org

OPERATING PROCEDURE: If it is an electric tandoor switch on to the desired temperature. In case of charcoal tandoor, fill the tandoor with charcoal and let it smolder, till it is hot. Roast the food item Switch off the electric tandoor Cover the charcoal tandoor with a lid and let it cool down reyaz@ihmsrinagar.org

CARE: Allow charcoal tandoor to cool down and remove the left over ash and coal. Once a month coat the tandoor with a mixture of mud, ash and water Use two tandoors alternatively to avoid wear and tear of the surface. Switch off and wipe electric tandoor with a damp cloth. reyaz@ihmsrinagar.org

WALK-INS AND REFRIGERATORS reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Switch on the refrigerator Adjust the temperature Stack the food items on shelves Do not over fill the refrigerators reyaz@ihmsrinagar.org

CARE: Remove all the food items. Defrost the refrigerator Scrap all the dirt on the floor and the shelves Check the insulation of the door Never store hot food items in the refrigerator. Allow them to cool first. reyaz@ihmsrinagar.org

STONE GRINDER reyaz@ihmsrinagar.org

OPERATING PROCEDURE: Clean the inside of the grinder with a dry clean cloth. Put in the food item to be grinded Switch on the grinder. Remove the food item Clean the inside again. Incase of manual stone grinder, wash and scrap after use and wipe dry. reyaz@ihmsrinagar.org

CARE: Detach the belt from the grinding stone, remove all the food material from inside. Grinder is to be washed with warm water and wiped dry. Do the overhauling of the motor once a month. Never start the machine without putting any ingredient in first. Incase of manual stone grinder, wash and scrap after use and wipe dry. reyaz@ihmsrinagar.org

OTHER EQUIPMENTS BAIN MARIE BONE SAW reyaz@ihmsrinagar.org

Contd. BLENDER HOT CABINET reyaz@ihmsrinagar.org

Contd. MEAT MINCER MICROWAVE OVEN reyaz@ihmsrinagar.org

Contd. TOASTER SALAMANDER reyaz@ihmsrinagar.org

Contd. SINK UNIT reyaz@ihmsrinagar.org

Contd. SLICER TEA URN reyaz@ihmsrinagar.org