1. Chapter 3
Tools and Equipment

2. Chapter Objectives
Identify the do’s and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment, holding and storage equipment, measuring devices, and knives, hand tools, and small equipment.

3. A thorough knowledge of equipment is essential.
All kitchen personnel need to be orientated on the usage and cleaning and safety of all equipment.

4. Standards for Tools and Equipment
NSF International promulgates consensus standards for design, construction and installation of kitchen tools, cookware and equipment.
NSF standards suggest:
Equipment must be easily cleaned and all surfaces must be nontoxic, nonabsorbent and noncreative
All contact surfaces and internal corners must be smooth
Coating materials must be nontoxic and easily cleaned
Waste and waste liquids must be easily removed

5. Selecting Tools and Equipment
Only commercial equipment should be used
Before purchasing or leasing equipment check the specifications
Is the equipment easy to clean, maintain, and repair?
Is the equipment necessary?
Will the equipment perform the job?

6. Introduction to Quantity Food and Equipment
The proper tools are essential and could mean the difference between a job done well and one done carelessly, incorrectly or, even dangerously.
Consider:
Food equipment can be dangerous
Models are not always alike
Cleaning is a critical operational procedure
Always try to conserve energy
Your hands are your best tool

7. Cooking Equipment - Rangetops
Types of rangetops
Open elements
Flattop or hot top
Heavy-duty flattop
Induction cooktops

8. Cooking Equipment - Ovens
Conventional ovens
Stack ovens
Convection ovens
Revolving ovens (reel ovens)
Slow-cook-and-hold ovens

9. Cooking Equipment - Ovens
Combination steamer ovens
Barbecue ovens (smoke ovens)
Infrared ovens (reconstituting ovens)
Wood-burning ovens
Microwave ovens

10. Cooking Equipment Broilers and Salamanders Grills Overhead broilers
Heavy-duty broilers
Salamander
Grills
Gas
Electric
Charcoal

11. Cooking Equipment Griddles Rotisseries Deep fryers Tilting skillet
Flat, smooth heated surfaces
Rotisseries
Cook by turning foods slowly in front of a heating element
Deep fryers
Standard deep fryers
Automatic fryers
Pressure fryers
Tilting skillet
Tilting brazier
Tilting fry pan

12. Steam Equipment Steam Jacketed Kettles Steam Cookers
Tilt or trunnion kettles
Nontilt kettles
Steam Cookers
Pressure steamers
Pressureless or convection steamers

13. Processing Equipment Mixers Food Cutter/Buffalo chopper Slicers
Vertical cutter/ mixer
Food processors

14. Attachments for mixers and choppers
Food Grinder
Slicer/shredder
Dicer

15. Holding and Storage Equipment
Steam tables
Bain-marie
Overhead lamps
Freezers
Refrigerators
Storage Containers

16. Cookware Metal and heat conduction Copper Aluminum Anodized aluminum
Stainless steel
Cast iron
Ceramics and glass
Plastic
Enamelware
Nonstick coatings

17. Small Equipment Cookware (pots, pans) Measuring devices Knives
Hand tools

18. Measuring and Portioning Devices
Scales
Balance scale
Electronic scale
Portion scale
Volume measures
Measuring cups
Ladles
Portion scoops
Thermometers

19. Buffet Equipment and Safety Equipment
Insulated Carriers
Fire Extinguishers
Class A: fires involving wood, paper, cloth or plastic
Class B: Fires involving oil, grease, flammable chemicals
Class C: Fires involving electrical equipment or wiring
Ventilation Systems
Chafing dishes
Heat Lamps

20. Selecting Knives Materials Handles Carbon steel Stainless steel
High-carbon steel
Ceramic
Handles

21. The Professional Kitchen
The kitchen is the heart of the food service operation
Foods need to be received, stored prepared and plated for service
Dining room staff places orders
Foods are prepared for service and soiled china, glassware, and silverware are cleaned and stored
Kitchen space is expensive and all production areas must be efficient and effectively designed

22. Copyright ©2007 John Wiley & Sons, Inc.
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