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PRESENTATION ON KITCHEN EQUIPMENT

Chef Sunil kumar

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KITCHEN EQUIPMENTS

Expensive Work Efficiency Care and Maintenance Type of fuel use

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CATAGORIES OF KITCHEN EQUIPMENTS

Large Equipment (ranges,steamers,boilers,sinks and tables)

Mechanical Equipment (peelers, mincers,refrigerators etc) Utensils and Small equipment

(pots,pans,knives,ladles,bowls,grater)

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RANGES /STOVES

A large variety of stoves is available fired by gas,electricity,solid fuels or oil.

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STEAMER

Steaming ovens that work from a main steam supply need little maintenance.

Steamer fitted with gauge which registers steam pressure,overhead warning whistle.

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BOILER PANS

Boiler may be heated by gas eleatricity or steam from main supply.

Different metals and various sizes(10,15,20,25litres or more capacity)

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TABLES

Formica or Stainless steel topped tables should be washed with detergent water,rinsed with hot water and dried.

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SINKS

Heavy galvanised iron for heavy pot wash

Differ material are used for sinks according to need

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GRILLS

Heated from above probably causes more wastage of fuel then any other kitchen equipment

Heated by gas or electricity or combination of both

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SLICER

Both manually and electrical

Labour saving device

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REFRIGERATOR / WALK -IN

Most important equipment to store food items or raw for long time

Door should be kept closedas much as possible

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CONVECTION OVEN

Entire oven is electric fitted with an on-off switch which operates the entire oven

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DOUGH MAKER

Time saving, labour saving

Electrically operated

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SMALL EQUIPMENT

Mainly hand operate Basicaly need by

every body in kitchen during operation

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KNIVES

Base equipment of kitchen

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BOWLS / CONTAINER

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LADLES

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THANKS