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Meaning and Types of kitchen equipment.
MEANING OF KITCHEN EQUIPMENT: These are those materials that are fixed permanently in the kitchen. Once they are fixed or installed, they are usually not removed frequently. They are also called large equipment or fixed equipment. Examples of such equipment are refrigerators, cookers, sinks, dish washing machine, cupboards, working surfaces, and shelves.
TYPES OF KITCHEN EQUIPMENT
Manufacturers of all kitchen equipment give instructions on how to clean and keep their apparatus in efficient order. It is the responsibility of everyone using the equipment to follow these instructions.
Arrangements should be made for steady gas and electricity checks and servicing. It is a good plan to keep a log book of all equipment, showing where each item is located, noting any defects that arise and instructing the fitter to sign the log book and to indicate exactly what has been done.
LARGE EQUIPMENT
Ranges and Ovens: – A large variety of ranges is available operated by gas, electricity, solid, fuel oil, microwave. Oven doors should not be slammed as this is liable to cause damage. The unnecessary or premature lighting of oven can cause wastage of fuel. Also, oven can be programmed easily to produce exact cooking time. However, there are different types of ovens. They are as follows:
On the other hand, there are four basic types of micro-oven, they are:
STEAMERS: – Steamers have been one of the fastest-growing equipment categories, driven by menu trends and the desire for healthier foods. There is a growing list of different models, sizes and steam-generation methods available in today’s market.
The following are types of steamers:
LARGE PANS, BOILERS AND FRYERS
Brain-Marie:- Brat pan is one of the most versatile pieces of cooking equipment in the kitchen because it is possible to use it for shallow-frying, deep frying stewing, braising and boiling. A brat pan can cook many items of food at one time because of its large surface area. Brat pans are heated by gas or electricity.
FOOD DISTRIBUTION EQUIPMENT
In situations requiring mobile equipment e.g., hospitals, banqueting, wheeled items are essential to facilitate service particularly hot foods. Trolleys, Gueridon.
GRILLS AND SALAMANDERS:- These are heated from above by gas or electricity. Most salamanders have more than one heating element or jets and it is not always necessary to have them all turned on fully.
There are different types of grill
SINKS: – Stainless steel is generally used for all purposes.
TABLES: – Formica or stainless steel-topped tables are best. Wooden tables should not be used. Marble slabs should be scrubbed with hot water and rinsed and dried with clean dry cloth. No cutting or chopping should be allowed on table tops, cutting boards should be used. Hot pans should not be put on tables. Triangles should be used to protect the table surface.
Butcher’s or chopping block: for cutting meat.
Storage rack: for storing equipment
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