14 Large Equipment

Objectives Identify various pieces of large equipment used in commercial kitchens. Recognize marks that certify equipment is designed to meet safety and sanitation standards. continued

Objectives Explain properties of design and construction and how they relate to functionality. Differentiate proper equipment for various cooking tasks.

Cooking Equipment How cooking equipment applies heat to food may differ by location of the heat source in relation to the food use of dry heat or moist heat speed of cooking process continued

Cooking Equipment Much foodservice equipment used in professional kitchens is certified NSF International certifies that products and equipment meet public health and safety standards Underwriter’s Laboratories (UL) certifies equipment is safe continued

Cooking Equipment OSHA mandates that employees are properly trained before using equipment and are provided with proper safety equipment Safety equipment can include hot pads or heat protective gloves Local or state laws may prohibit workers under 18 from using certain equipment

Ranges Range refers to a cooktop or stove There are four types of ranges commonly found in commercial kitchens open-burner induction griddle flattop continued

Ranges Open-burner range Most common type of commercial cooktop Courtesy of Middleby Corp. continued

Ranges Induction range Uses technology that oscillates molecules, which creates heat to cook the food Energy efficient High heat control Remains cool to the touch continued

Ranges Griddle Slightly tilted cooking surface allows grease to run off Popular for fast-paced, short-order establishments Courtesy of Imperial Manufacturing continued

Ranges Flattop range Pots and pans are moved to hotter or cooler spots on the flattop to regulate heat Courtesy of Blodgett Corp.

Ovens Conventional ovens Ovens use thermostats to regulate heat Insulated compartments in which air is heated Hot, dry air circulates, transferring heat to the food by convection Ovens use thermostats to regulate heat Courtesy of Blodgett Corp. continued

Ovens Convection ovens Fan helps circulate air inside the oven Foods are cooked at lower temperatures with more even cooking and faster browning Courtesy of Middleby Corp. continued

Ovens Cook-hold ovens Designed to cook at lower temperatures [180°F–225°F (82°C–107°C)] Holding mode maintains the items at the correct temperature until ready to be served continued

Ovens Combination ovens Moisture enhances heat transfer, reduces cooking time Operate as a convection oven, in combination mode, or as a convection steamer Courtesy of Blodgett Corp. continued

Ovens Microwave ovens Bombard food with microwave radiation, which causes water molecules in the food to vibrate and create heat Used primarily for reheating or thawing

Steamers Convection steamers Cook by directing jets of steam at food Perforated hotel pans allow steam to circulate and condensation to drain off Photo courtesy of Cleveland Range continued

Steamers Pressure steamers Inject steam into tightly sealed chamber, allowing pressure to build Pressurized steam holds more heat energy and cooks more quickly Photo courtesy of Cleveland Range

Kettles Steam-jacketed kettles Capacities range up to 100 gallons (379 L) May have a spigot or a tilting mechanism for draining continued

Kettles Tilt braiser Designed to stew or braise, but can also be used to sauté, panfry, simmer, and poach Tilts forward to pour out contents Capacities range from 8 to 40 gallons (30 to 151 L)

Grills and Broilers Grills and broilers cook with radiant heat Broilers cook foods quickly using heat as high as 1600°F (871°C), often referred to as an “upright broiler” Courtesy of Imperial Manufacturing continued

Grills and Broilers A salamander is another type of broiler used in commercial kitchens Salamander Courtesy of Blodgett Corp. continued

Grills and Broilers Grills are designed using different types of heat sources gas flame electric element burners that heat various materials charcoal Courtesy of Middleby Corp.

Fryers Deep fryers Cook foods by submerging them in hot fat Use a thermostat to maintain fat at a constant temperature Classified by the amount of fat they hold Courtesy of Middleby Corp. continued

Fryers Pressure fryers Fry kettles with tightly sealed lids that use pressure to fry foods more rapidly at lower temperatures Widely used for fast-food fried chicken Henny Penny PFE-500 Electric Pressure Fryer

Holding Equipment Steam tables Large water bath that keeps food in hotel pans and metal inserts hot Can be heated by gas or electric Available in a variety of sizes continued

Holding Equipment Warming cabinets A heated, enclosed cabinet used to hold food May have a feature that maintains moisture in the cabinet

Objective Compare the different types of refrigeration units.

Refrigeration Stores foods at or below 41°F (5°C) A chemical coolant circulates through tubes inside the refrigerator and pulls the heat out of the food storage compartment The heat is released with the aid of a fan or cool water outside the compartment continued

Refrigeration Freezers keep foods at 0°F (−18°C) for long-term storage Refrigerators and freezers are defined by their size Walk-in refrigerators: the size of a room and tall enough to walk in Reach-in refrigerators: smaller units often located under counters or worktables continued

Refrigeration Guidelines for refrigeration equipment Don’t use refrigerator or freezer to cool hot product Don’t overload, allow for free airflow Keep interior fans and coils free from obstructions Store boxes or trays so that ventilation is not obstructed Keep doors tightly closed whenever possible

Objective Understand the importance of proper equipment maintenance for controlling costs.

Maintaining Equipment The chef is responsible for ensuring that staff is properly trained on the operation of equipment a preventive maintenance schedule for each piece of equipment exists and is followed Before using equipment, ensure that it is properly working continued

Maintaining Equipment Many foodservice operations purchase service contracts with equipment service companies A service contract allows the operator to prepay a flat fee for future maintenance on equipment

Review Name two organizations that certify foodservice equipment meets safety and sanitation standards. NSF International Underwriters Laboratories (UL) continued

Review List the four different types of ranges. Open-burner, induction, griddle, flattop continued

Review What method(s) of heat transfer do ovens use? convection continued

Review List the two types of steamers. convection and pressure continued

Review Explain the difference between broilers and grills. Heat source is above food in a broiler, heat source is below food in a grill continued

Review What is the importance of holding equipment? Steam tables and warming cabinets hold food at a temperature that keeps food safe, healthy, and appealing continued

Review Explain the importance of refrigeration equipment. Refrigeration keeps food below the temperature danger zone until it is ready to be cooked or served continued

Review Describe different ways equipment maintenance costs can be controlled. Properly training employees on how to use equipment; following preventive maintenance schedules; purchasing a service contract with an equipment service company

Identification: Large Equipment Salamander Conventional oven continued

Identification: Large Equipment Warming cabinet Steam-jacketed kettle continued

Identification: Large Equipment Open-burner range Pressure fryer continued

Identification: Large Equipment Convection oven Grill continued

Identification: Large Equipment Steam table Broiler continued

Identification: Large Equipment Tilt braiser Griddle continued

Identification: Large Equipment Deep fryer Cook-hold oven continued

Identification: Large Equipment Combination oven Convection steamer continued

Identification: Large Equipment Flattop range Microwave oven continued

Identification: Large Equipment Pressure steamer