1. Food Service Equipment
Chapter 4
Food Service Equipment
The Professional Kitchen • Equipment Standards • Equipment Safety • Receiving Areas • Storage Areas • Preparation and Processing Areas • Sanitation and Safety Areas

2. The fast-paced professional kitchen is the heart of the food service operation.
The professional kitchen is a fast-paced work environ- ment that is the heart of the food service operation. See Figure 4-1. The kitchen is where food and other items are received, stored, prepared, cooked, plated, and distributed to the dining room service staff. The dining room staff uses the kitchen not only to pick up the foods to be served, but also to return dirty plates and other used service items en route to the dishwashing area. Because of heavy traffic flow, constant use of equipment, and the required speed and volume of production, the layout of a professional kitchen needs to be carefully planned and the equipment used needs to be commercial grade. The professional kitchen is typically divided into several major areas including receiving, storage, preparation and processing, and sanitation and safety.

3. All equipment in the professional kitchen must have the NSF Mark to be acceptable for use.
Common items such as stoves, mixers, pots, and pans can be found in both a restaurant and a home, but there is a difference in how they are made. Equipment designed for home use is not designed to withstand the demands of the professional kitchen and does not meet specifications for commercial equipment. Commercial equipment, the kind used in professional kitchens, is designed according to NSF (formerly known as the National Sanitation Foundation) sanitation standards. NSF International is an organization involved with standards development, pro- duct certification, education, and risk management for public health and safety. NSF-certified products bear the blue NSF Mark. See Figure 4-2.

4. In the receiving area, all delivered items are checked for freshness, appropriate amount ordered, temperature, and price.
The first steps for safe food handling in a professional kitchen occur the moment food enters the building through the receiving area. The receiving area has many more functions than simply being a place where food that has been purchased is dropped off. The receiving area is the area of the professional kitchen where all delivered items are checked for freshness, appropriate amounts ordered, temperature, and price. If any problem is detected with items at the time they are received, they can be returned to the supplier immediately. See Figure 4-3.

5. A properly outfitted receiving area should contain dollies, inspection tables, measurement equipment, and labeling equipment.
In order to operate a receiving area adequately, certain pieces of equipment are necessary. A properly outfitted receiving area should contain dollies, inspection tables, measurement equipment, and labeling equipment. See Figure 4-4.

6. Platform, counter, and portion scales are types of scales commonly used in a receiving area.
Since many of the items such as meat and seafood that are ordered and delivered are sold and priced by weight, it is important for these items to be weighed upon arrival. Platform, counter, and portion scales are types of scales commonly used in a receiving area. See Figure 4-5. Platform and counter scales are used to weigh large or heavy boxes and bags, while portion scales are used to weigh smaller items such as portion-controlled cuts of meat.

7. A dry storage area is equipped with shelving units, security cages, and various storage containers.
Dry goods refer to any canned items and dry food items such as dried pasta, flour, and sugar that do not need refrigeration. Dry storage is a clean and secure area where dry goods are kept before use. Typical dry storage rooms are kept at temperatures between 50°F and 70°F. There are many pieces of equipment in the dry storage area that make it easier to keep food items clean and free of rodent or bug infestation. The equipment in a dry storage area consists of shelving units, security cages, and various different storage containers. See Figure 4-6.

8. Can rack shelves are stocked from the top so older items rotate to the bottom for use.
Can rack shelving is shelving with rails in which cans of product can be loaded from the top. These rails allow the can to roll toward the bottom for easy removal. See Figure 4-7. Dunnage rack shelving is shelving consisting of reinforced stainless steel platforms that serve to store items at least 6″ above the floor. Dunnage rack shelving allows cleaning beneath the shelf, which reduces the chances of pest or rodent infestation.

9. Speed racks hold entire sheet pans of food and can be rolled to various locations.
A speed rack, also called a tallboy, is a tall cart with rails intended to hold entire sheet pans of food. These storage units come equipped with wheels so that they can be moved to various areas of the kitchen as needed. See Figure 4-8.

10. Large mobile storage bins are used to store bulk items such as flour, sugar, and rice.
Large storage bins are used most often to store bulk items such as flour, sugar, and rice. They usually have rounded inside corners so that they are easy to clean. Large storage bins may be equipped with wheels and sliding lids so they can be stored beneath a table and pulled out when needed. See Figure 4-9.

11. Common types of cold storage include walk-in units, reach-in units, and roll-in units.
Having enough cold storage space is essential for the safe handling and storage of foods in food service operations. The three major types of refrigeration and freezer units are walk-in, reach-in, and roll-in units. See Figure 4-10.

12. Lowboys and chill drawers are variations of reach-in units that provide convenient access to refrigerated storage at a work station.
A lowboy unit is a type of reach-in unit located beneath a work surface. This allows the chef to prepare foods on the work surface and have adequate refrigerated storage beneath. A chill drawer is a refrigerated pull-out drawer that is located beneath a work surface to hold items to be cooked to order. They are typically used to hold steaks and other meat items near a broiler station. See Figure 4-11.

13. A bain-marie is a hot water bath used to heat foods evenly.
A bain-marie is a water bath used to keep sauces, soups, and other soft foods hot. The term refers to both the water bath and the inserts that hold food above the water bath. A bain-marie uses the same principle as a double-boiler. The difference between the two is that the double-boiler is made up of two vessels, each with a long handle, that nest one inside the other. A bain-marie can be a similar arrangement with two vessels nested inside one another without any handles, or it can be a steam table that is used to hold hot foods. See Figure Pastry chefs use a bain-marie to melt chocolate as it is gentler than melting the chocolate directly over a flame. Because chocolate melts at a low temperature, the heat of an open burner not only is unnecessary, but it could scorch and burn the chocolate.

14. A steam table is an open-top table with heated wells filled with water to keep foods hot for service.
A steam table is an open-top table with heated wells that are filled with water. Foods are placed in hotel pans and the pans are placed into the top of the table. A hotel pan is a stainless steel pan used to cook, serve, or hold food. The hot water and steam beneath the hotel pans in a steam table keeps food hot for service. Note: Foods in the steam table must be kept covered to prevent heat loss. The heated wells are controlled by a thermostat so temperature can be adjusted as needed. A steam table is often also called a bain-marie because it is also filled with hot water and pans of food are placed above the hot water to keep them hot. See Figure 4-13.

15. Proofing cabinets accommodate standard food service trays and pans and are mounted on wheels for mobility.
Most proofing cabinets accommodate standard food service trays and pans and are mounted on wheels for easy mobility. Other proofing cabinets are roll-in versions where yeast dough products can be wheeled in on speed racks for proofing. These cabinets can be used as holding cabinets to keep food hot without drying it out. They are also called food warmers. The holding cabinet can be set to a temperature above 135°F to hold items that were previously cooked until they are needed for service or a banquet. See Figure 4-14.

16. Overhead warmers are heat sources located above a hot food service area to keep prepared foods hot for service.
An overhead warmer is a heat source located above a hot food service area to keep plates of prepared food hot for service to a customer. They are usually electric rod-style elements that heat up similarly to an electric oven. These red-hot rods radiate heat toward the countertop and keep plates beneath them hot. See Figure 4-15.

17. A chafing dish is a hotel pan warmer with a portable heat source.
A chafing dish is a hotel pan warmer with a reservoir for heated water and a heat source below. Chafing dishes are usually made from stainless steel. They can be used as portable bain-maries. Because they are portable, a portable heat source is needed to heat the water in the unit. Canned fuel is a gelled, flammable fuel form that is placed beneath a chafing dish; when lit it provides hours of heat. Canned fuel is sold in 2-hr, 4-hr, and 6-hr sizes. See Figure 4-16.

18. Utility carts make transporting many items at once easy.
Utility carts make the transporting of food, equipment, or other items from one area to another easier and faster. Most food service utility carts are constructed of stainless steel or plastic and equipped with heavy-duty wheels. They either have two or three shelves to allow transportation of many items at one time. See Figure 4-17.

19. Insulated carriers hold hotel pans of hot or cold food for transport.
An insulated carrier is an insulated container made of heavy polyurethane or other plastic material designed to hold hotel pans of hot or cold foods for transport. Their lids have an insulated gasket sealer and lock securely in place. See Figure 4-18.

20. Coffee is often brewed in large batches and held for service.
Coffee is a popular beverage that is often brewed in large batches and held for service. Common types of coffee-brewing systems include automatic coffee urns, automatic coffee brewers, and thermal server systems. See Figure 4-19.

21. The professional kitchen is divided into work sections and workstations.
A work section is an area where kitchen professionals are all working for the same purpose and at the same time. For example, in a bakery work section, all of the bakers are there to bake breads and other pastry items. The area is not used for other purposes such as meat fabrication or soup making. It is a work section dedicated solely to the production of baked goods. Typical work sections found in the professional kitchen include prep, hot foods, garde manger, bakery and pastry, short order, banquet, beverage, and sanitation sections. Work sections are further divided into several work stations. See Figure 4-20.

22. The broiler station should be equipped with all of the tools necessary to prepare broiled foods.
A work station is an area in a work section for a specific task to be performed by a specific person. For example, multiple line cooks are assigned to each work section. These cooks have individual responsibilities such as working on a broiler or grill. These individuals are then assigned to specific work stations within the work section. Work stations are designed to be relatively self-sufficient and should have the necessary tools, equip- ment, work space, and power sources needed to func- tion. For example, hamburgers may be prepared on a broiler. The work station where they would be prepared is called the broiler station and should be equipped with a broiler, the gas needed to operate the broiler, utensils needed to flip the hamburgers over, adequate cold storage to hold uncooked food and accompaniments (sliced tomatoes, lettuce, pickles, cheese), seasonings, and plates to hold prepared food. The broiler cook should not need to leave the broiler to find any tools needed to prepare broiled foods. See Figure 4-21.

23. This bar-style beverage station can be moved to different locations.
A beverage section is an area containing items needed for the service staff to provide beverages to the guests. Typically, a beverage section contains an ice bin, soft drink dispenser, glass racks, drink blenders, coffee brewers with hot tea, water, and refrigeration units. Stations within a beverage section may include hot beverage, cold beverage, and alco- holic beverage stations. See Figure 4-22.

24. Preparation and processing equipment used in the professional kitchen includes work tables, can openers, and slicing, cutting, puréeing, blending, and liquefying equipment.
On a television cooking show, the chef prepares a recipe with ingredients that have already been sliced, diced, or prepped in some way to make the process quicker and easier. If this mise en place is not done prior to the start of the show, the chef cannot make the same number of recipes that can be made when prep work is done in advance. Most prep work is processed in a prep kitchen using preparation and processing equipment. Work tables provide a surface with the perfect height for all preparation tasks and safe and efficient operation of prep tools. Some of the common preparation and processing equipment used in the professional kitchen include work tables, can openers, electric slicers, food processors, blenders, mixers, and juicers. See Figure 4-23.

25. Most mixers have additional attachments for grinding and shredding.
The mixer is one of the most versatile pieces of equipment in the professional kitchen. It has U-shaped arms that secure a stainless steel mixing bowl and a rotating head that can accommodate three different attachments. The whip is used for whipping volume into products. The paddle is used for general mixing and creaming. The dough hook is used for kneading bread dough. Mixers have multiple speeds for light or aggressive mixing. Bench mixers, also called tabletop mixers, come in a variety of sizes ranging from 4 1/2 qt to 20 qt capacities. Floor mixers, also known as volume mixers, range from 30 qt to 140 qt capacities. Most mixers have additional attachments such as grinders and shredders. See Figure 4-24.

26. Common dry-heat cooking equipment includes deep-fat fryers, ranges, griddles, and broilers.
A deep-fat fryer is a cooking unit used to cook foods by submersion in hot fat. They operate by heating the fat to a temperature between 200°F and 400°F and have a thermostat to regulate the temperature. They are sized by the number of pounds of fat they can hold. For example, a 20 lb fryer holds 20 lb of fat. See Figure 4-25.

27. Flat tops provide a large, even heating surface.
A range (also called a stove top) is a large appliance with surface burners used to cook food. Ranges are most commonly seen with four or six open-flame burners, although some units may have electric burners. The open-flame burner allows for a more intense and direct heat, and it is very easy to regulate its intensity. Some ranges have a heavy steel plate or flat top that covers the burners. This flat top, although it takes much longer to heat, provides even heat across a much larger surface than an individual burner. See Figure Instead of one pot being able to sit on a single burner, a flat top allows multiple cooking vessels to be placed over the heat at one time. Many ranges have both open burners and a flat top cooking surface together on the same unit.

28. Commercial ovens found in the professional kitchen include convection ovens, deck ovens, wood-burning hearth ovens, and flashbake ovens.
An oven is an enclosed cabinet where food is cooked by being surrounded by dry, hot air. It can be either gas or electric powered. A conventional oven is an enclosed heating cabinet typically located beneath a range or within a wall unit. This is the most common type of oven. The interior cabinet of a standard oven has multiple adjustable wire racks. Other types of ovens found in the professional kitchen include convection ovens, deck ovens, wood-burning ovens, flashbake ovens, and microwave ovens. See Figure 4-27.

29. A broiler uses a heat source located above or, in the case of a rotisserie, behind the food.
A broiler is a large piece of cooking equipment in which the heat source is located above the food instead of below it. Food is placed on the broiler and the heat—either gas flame, electric, or ceramic stones—cooks the food from above. Broilers can be stand-alone or combined with an oven. The three basic types of broilers include the standard broiler, salamander, and rotisserie. See Figure 4-28.

30. Steamers, combi ovens, and kettles are all used to cook food.
There are two types of steamers used in the professional kitchen. The first, convection steamers, generate steam with the help of an internal boiler. Here the steam generated circulates around the food, cooking it rapidly. Another kind of steamer is called a pressure steamer. Pressure steamers heat water to above the boiling point in a pressure-controlled, sealed cabinet. The combination of pressure and high temperatures cooks food much quicker than a traditional convection steamer. The steaming cooking method will be discussed further in a future chapter on cooking methods. See Figure 4-29.

31. Three-compartment sinks are used for warewashing.
Commercial sinks are constructed with stainless steel and have rounded corners, making them easier to clean. Typical warewashing sinks have three compartments. The first compartment is for hot soapy wash water, the second is for hot rinse water, and the last is for sanitizing solution. All sinks should be cleaned and sanitized prior to being used for food preparation. Separate hand sinks should be located throughout the kitchen area as food preparation sinks and warewashing sinks should not be used for handwashing. See Figure Four-compartment sinks are required in some food service establishments. The first compartment is used to rinse off large debris before following the typical warewashing sequence.

32. Commercial dishwashers provide efficient cleanup of soiled dishes and small kitchen equipment.
The commercial dishwasher makes cleanup of soiled dishes fast and efficient. A single-tank dishwasher has a door that is raised up to load racks of prescraped dirty dishes and glassware. After the rack is loaded, the door is closed and the washing cycle automatically begins. When the cycle is complete, the washing stops and the doors can be lifted to remove the clean service items. A carousel or multitank machine takes racks by conveyor through the cycle of prewash, wash, rinse, sanitize, and dry. Again, prescraped dishes are loaded into racks which are fed into the machine. The racks emerge from the other end of the machine and travel down the conveyor to the end of the run where they can be removed and stored. See Figure 4-31.

33. Food waste disposers eliminate solid food material rinsed into warewashing or preparation sinks.
A food waste disposer is a food grinder mounted beneath warewashing sinks to eliminate solid food material. Food waste disposers are commonly called garbage disposers. Solid food material is rinsed from plates into sinks prior to being loaded into a commercial dishwasher. Solid food waste left in pots and pans is also washed into sinks at a warewashing station. The majority of solid foods should be scraped into a garbage can and not rinsed into the disposer. The disposer is only designed to eliminate bits of food that would otherwise be caught in the sink drain. See Figure 4-32.

34. The three classes of fire extinguishers found in the professional kitchen are Classes A, C, and K.
Fire extinguishers must be stationed at various areas throughout the kitchen and the entire food service operation. They are metal canisters filled with pressurized dry chemicals, foam, or water. Fire extinguishers are operated manually, meaning that a person must squeeze the trigger to dispense the chemical contained in the extinguisher. The chemical should be directed at the base of a fire to extinguish it. There are three major classes of fire extinguishers used in the professional kitchen: Classes A, C, and K. See Figure Each class is designed to eliminate a particular type of fire. Class A fire extinguishers are for fires involving common combustible materials such as trash, wood, or paper. Class C fire extinguishers are used to extinguish electri- cal equipment fires. Class K fire extinguishers are used specifically for cooking-grease fires. It is important to check fire extinguishers frequently to make sure they are adequately charged and ready in case of emergency. Checking them at the end of each month during kitchen inventory is a good way to include a safety check in the operation.

35. A fire-suppression system provides fire protection for commercial cooking equipment.
A fire-suppression system is required over any open-flame cooking surface or combustible surface such as a deep fryer. A fire-suppression system is an automatic fire extinguishing system that is activated by the intense heat generated by a fire. Fire-suppression systems are not manual like fire extinguishers. The system includes discharge nozzles located over each piece of cooking equipment. These spray heads are connected to a highly pressurized tank containing a fire-extinguishing chemical. If a fire occurs under the suppression system, intense heat triggers the spray heads to release a chemical, thus extinguishing the fire. See Figure 4-34.

36. A ventilation system draws hot air away from the cooking area.
A ventilation system is a large exhaust system that sucks heat, smoke, and fumes out of the kitchen and into the outside air. A properly working ventilation system is essential in any food service operation to remove excess heat, smoke, and fumes that can build up in the kitchen. The exhaust hood of the ventilation system contains the cooking line fire-suppression system. It also has long ductwork that carries air from the exhaust hood out of the building. A large fan located at the end of the ductwork creates a vacuum that draws exhaust air out from the building. As the hot, greasy air is drawn up the hood, grease tends to build up on the interior surface and the filters. This grease must be cleaned off the hood and fire-suppression components regularly as it has the potential to catch fire. See Figure 4-35.

37. A first aid kit should be clearly identified and easily accessible.
Even when safe knife skills and equipment use are practiced in the kitchen, it is almost inevitable that some injuries will occur. First aid kits contain all the necessary equipment for first-response treatment of kitchen injuries. See Figure 4-36.