2. Chapter 11
Large Equipment

3. Objectives
Recognize various pieces of large equipment used in commercial kitchens
Explain properties of design and construction and how they relate to functionality
Differentiate proper equipment for various cooking tasks
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4. Cooking Appliances
How an appliance applies heat to food may differ in the following ways:
Location of the heat source in relation to the food
Use of dry heat or moist heat
Speed of cooking process
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5. Ranges Open-Burner Range Most common type of commercial cooktop
Courtesy of Middleby Corp.
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6. Ranges Griddle Slighty tilted cooking surface allows grease to run off
Courtesy of Imperial Manufacturing
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7. Ranges
Flattop Range
Pots and pans are moved to hotter or cooler spots on the flattop to regulate heat
Courtesy of Blodgett Corp.
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8. Ranges
One of the newest technologies in cooktops is the induction burner
Heats food quickly
Instant heat control
Requires access to electrical outlet
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9. 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.
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10. Ovens Convection Ovens
Cook foods at lower temperatures with more even cooking and faster browning
Courtesy of Middleby Corp.
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11. Ovens Cook-Hold Ovens Designed to cook at lower temperatures
Holding mode maintains the items at the correct temperature until service
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12. 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.
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13. 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
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14. 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
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15. 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
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16. Kettles Steam-Jacketed Kettles
Capacities range up to 100 gallons (379 L)
May have a spigot or a tilting mechanism for draining
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17. 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)
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18. 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
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19. Grills and Broilers
A salamander is another type of broiler used in commercial kitchens
Salamander
Courtesy of Blodgett Corp.
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20. 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.
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21. 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.
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22. 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
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23. 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
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24. Holding Equipment Warming Cabinets
A heated, enclosed cabinet used to hold food
May have a feature that maintains moisture in the cabinet
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25. Objective Compare the different types of refrigeration units
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26. 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
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27. 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
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28. Refrigeration Guidelines for refrigeration equipment
Don’t use for cooling 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
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29. Objective
Understand the importance of proper equipment maintenance for controlling costs
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30. Maintaining Equipment
The chef is responsible for ensuring that
staff is properly trained on the operation of equipment
each piece of equipment has a preventive maintenance schedule that is followed
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31. 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
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32. Review Describe the different types of ranges
Open-burner, griddle, flattop
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33. Review What method(s) of heat transfer do ovens use? Convection
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34. Review List the two types of steamers Convection and pressure
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35. Review Explain the difference between broilers and grills
Heat source is above food in a broiler, heat source is below food in a grill
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36. Review What is the importance of holding equipment?
Steam tables and warming cabinets hold food at safe temperatures, keeping it out of the temperature danger zone
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37. Review Explain the importance of refrigeration equipment
Refrigeration keeps food below the temperature danger zone until it is ready to be cooked or served
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38. Review
Describe different ways equipment maintenance costs can be controlled
Properly training employees on how to use equipment; following preventative maintenance schedules; purchasing a service contract with an equipment service company
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39. Large Equipment Identification
Salamander
Conventional oven
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40. Large Equipment Identification
Warming cabinet
Steam-jacketed kettle
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41. Large Equipment Identification
Open-burner range
Pressure fryer
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42. Large Equipment Identification
Convection oven
Grill
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43. Large Equipment Identification
Steam table
Broiler
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44. Large Equipment Identification
Tilt braiser
Griddle
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45. Large Equipment Identification
Deep fryer
Cook-hold oven
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46. Large Equipment Identification
Combination oven
Convection steamer
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47. Large Equipment Identification
Flattop range
Microwave oven
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48. Large Equipment Identification
Pressure steamer
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