1. CLASSIFICATION, USE AND CARE
KITCHEN EQUIPMENTS
CLASSIFICATION, USE AND CARE
Reyaz Ahmad Lone IHM RAJBAGH SRINAGAR

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

3. Contd. Salamander Hot cabinet Tilting pan Toaster Tea urns

4. Contd. COLD GENERATING EQUIPMENTS: Walk-in cooler Refrigerator
Water cooler
Ice-cream maker
Freezer
Chiller
Ice maker

5. Contd. LIGHT EQUIPMENTS: Low pressure burners Knifes of various sizes
Laddle
Griddle
Strainer
Whisker
Peelers
Small vessels

6. Contd. HEAVY EQUIPMENTS: High pressure burners Tandoor Meat slicers
Dough kneader
Dough spreader
Salamander
Dish washers
Commercial oven

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

8. DOUGH MIXER

9. 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.

10. CARE: Turn off the main switch of the mixer
Wash all attachments separately
Periodically check the belt motor

11. POTATO PEELER

12. 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

13. 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.

14. CONVECTION OVEN

15. 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

16. 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.

17. GRILLER/HOT PLATE

18. 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

19. 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

20. DEEP FAT FRYER

21. 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

22. 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.

23. 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

24. TILTING/ BRAT PAN

25. 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.

26. 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.

27. HIGH PRESSURE BURNER RANGE

28. 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.

29. 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.

30. TANDOOR

31. 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

32. 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.

33. WALK-INS AND REFRIGERATORS

34. OPERATING PROCEDURE: Switch on the refrigerator Adjust the temperature
Stack the food items on shelves
Do not over fill the refrigerators

35. 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.

36. STONE GRINDER

37. 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.

38. 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.

39. OTHER EQUIPMENTS
BAIN MARIE
BONE SAW

40. Contd.
BLENDER
HOT CABINET

41. Contd.
MEAT MINCER
MICROWAVE OVEN

42. Contd.
TOASTER
SALAMANDER

43. Contd.
SINK UNIT

44. Contd.
SLICER
TEA URN