2. 14 Large Equipment

3. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

4. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objectives Explain properties of design and construction and how they relate to functionality. Differentiate proper equipment for various cooking tasks.

5. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

6. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Cooking Equipment –NSF International certifies that products and equipment meet public health and safety standards –Underwriter’s Laboratories (UL) certifies equipment is safe continued Much foodservice equipment used in professional kitchens is certified

7. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

8. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

9. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Ranges Open-burner range –Most common type of commercial cooktop Courtesy of Middleby Corp. continued

10. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

11. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Ranges Griddle –Slightly tilted cooking surface allows grease to run off –Popular for fast-paced, short-order establishments Courtesy of Imperial Manufacturing continued

12. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Ranges Flattop range –Pots and pans are moved to hotter or cooler spots on the flattop to regulate heat Courtesy of Blodgett Corp.

13. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Ovens Conventional ovens –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

14. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

15. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Ovens continued

16. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

17. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

18. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

19. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

20. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Kettles Steam-jacketed kettles –Capacities range up to 100 gallons (379 L) –May have a spigot or a tilting mechanism for draining continued

21. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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)

22. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Grills and Broilers Courtesy of Imperial Manufacturing continued

23. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Grills and Broilers A salamander is another type of broiler used in commercial kitchens. Salamander Courtesy of Blodgett Corp. continued

24. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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.

25. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

26. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

27. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

28. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Holding Equipment Warming cabinets –A heated, enclosed cabinet used to hold food –May have a feature that maintains moisture in the cabinet

29. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Compare the different types of refrigeration units.

30. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Refrigeration continued

31. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Refrigeration continued

32. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

33. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Understand the importance of proper equipment maintenance for controlling costs.

34. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

35. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

36. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List the four different types of ranges. –Open-burner, induction, griddle, flattop continued

37. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review What method(s) of heat transfer do ovens use? –convection continued

38. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Review List the two types of steamers. –convection and pressure continued

39. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

40. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

41. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

42. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. 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

43. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification SalamanderConventional oven continued

44. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Warming cabinet Steam-jacketed kettle continued

45. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Open-burner rangePressure fryer continued

46. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Convection ovenGrill continued

47. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Steam tableBroiler continued

48. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Tilt braiserGriddle continued

49. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Deep fryerCook-hold oven continued

50. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Combination ovenConvection steamer continued

51. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Flattop rangeMicrowave oven continued

52. Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Large Equipment Identification Pressure steamer