ELECTRICAL AND NON-ELECTRICAL EQUIPMENTS IN:

• Food Storage• Food

Preparation and Service

• Dishwashing• Laundering

Jazna Naushad

II MSc. FSMD

1. Food preparation equipments

• It involves pre-preparation and preparation equipments• All foods have to be prepared

before cooking and servingEg: peeling, cutting, grinding,

sautéing etc• Each process requires

knowledge and skills

Dough Moulding machine:Dough mixing machineWorks on electricity with the help of mortarChapathi dough, bread dough etc

Espresso machine:It is traditionally used to prepare Italian coffee

Electrical Equipments

Mixer:• Popularly known as mixy• It combines the features of mixer,

blender, chopper, grinder, juicer etc• Body consists of: a heavy base, cutting

blade and a container (diff . Containers)Juice extractor:• Consists of hemispherical doomed

shaped central portion with radial wedges fixed on a perforated plate which fits on bowl

Electrical and non-electrical equipmentsBread slicer:

It slices a loaf of bread for texture and clean size

Wet grinder:Common in Indian kitchenIt uses water for grinding and to keep the products coolUsed for making pastes from grains and lentilsStone grinders are usually used as it does not generate heat and has longer life

Beaters:• Used to develop a fine texture in food• Available in 2 types:– Whisk type:

incorporation of large amount of air to give a coarse texture

Made of many fine wires looped, interlaced, twisted or coiled that unite on loose end to form handle

Use great deal of energy– Rotary type:

4 independent loops of metal ribbons each attached to an axle

single rotation results in many rotations hence saves energy and time

Non-Electrical equipmentsPeeling equipment:• A metal blade is attached to a

wooden, metal or plastic handle• Peels the outer skin

Chopper:• It helps chops vegs and fruits to

small pieces

Stockpot:• Used for preparation of stocks and

simmering of large quantities of liquid• 8 – 200 liters

Saucepot:• A round pot of medium depth• Shallower than stockpot, making

stirring and mixing easier• Soups, sauces etc

Saucepan:• Similar to saucepot but smaller and

light in weight

Sauté pan:• Similar to saucepan, but heavier• Used for browning, sautéing and frying• Broad surface area for rapid reduction

in quantity

Cast iron skillet:• Heavy, thick bottomed fry pan• Used for frying

Butcher knife:• Heavy, broad and slightly curved blade • Used for cutting, sectioning and

trimming raw meats

Cleaver:• Heavy broad blade used for cutting

through bones

Cutting board:• Made from hard wood, hard rubber or

plastic• Used for cutting meat, vegs, fruits etc.• Must be cleaned regularly after use

Strainer:• Round bottom, cup shaped tool• Made of screen type mesh or perforated

metal• Used for straining pasta, tea powder etc.

2. Cooking equipments

Electrical equipmentsHeater (open coil):• Also called as hot plate• Made of chrome plated or enameled metal

sheet• Exposed coil is placed inside grooves of a

round porcelain plate to avoid short circuit Toaster:• Used to toast the bread• 2 types:– Ordinary, where the bread has to be removed– Pop-up type, where the bread will pop-up

Broiler:• An electric element or a ceramic element

heated by a gas flame becomes very hot which gives out infra red radiation

• These are used to heat food rapidly

Electric range:• Consists of a frame, surface heating

units, exterior surface and oven• Frame is made of steel• Can be used for cooking an baking

Microwave oven:• Radiations penetrate into the food (2

inch), agitates the water molecules causing it to heat eventually cooking occurs

• If water less foods are kept, only the plates heats up

• For larger foods conduction occurs

Conventional ovens:• Operates by heating air in an enclosed

space• Pans are placed directly on the oven deck• Temperatures are adjustable for each

deck• Contains fans that circulate the air and

distribute the heat rapidly thru’out interior• Due to forced air , cooking occurs quickly

at lower temperatures

Electric Tandoori:• It is an Indian item used for

making tandoori chicken, nans, chappathi etc

• Body is double convex shaped and is made from thick sheet of Al

• Upper part , lid has roughened inner surface and is used to stick nans..

• Lower part, wire gauze a mild way upon which the cooked nans fall; also used for cooking chicken

Electric kettle:• Extremely useful house hold• Enables boiling water at room temp.• Uses less current• Inner surface is metal and outer

surface is vitreous enamel

Non – Electrical equipmentsKerosene oil stove / wick stove:• Commonly used in India• Kerosene is the fuel usedGrills:• The heat source is below the grid

that holds the food• Foods are liked due to the presence

of charcoal taste created from smoke

Gas stove:• It uses LPG• Effective and time saving• It consists of a frame that is chrome

plated or enameled stainless steel and a burner which is connected to the gas supply pipe thru’ a gas burner valve

• Burner is molded from cast iron stainless steel or Al and is perforated

Pressure cooker:• Closed type of saucepan consisting of a deep bottom

pan with a side handle• Cover lid has fittings of pressure valve (weight) and

a safety valve and tightly fits in bottom pan with help of a rubber loop

• Weight helps escape of steam• Jiggling is a way to release excess steam• After attaining the steam pressure, Cooking starts• Principle – boiling point of liquid varies directly with

pressure applied on its surface, hence boiling at increased temp. cooking occurs in shorter period

• Made from stainless steel or Al of single sheets• While opening pressure valve is lifted then kept

under water for cooling and then opened

3. Holding and serving

equipments

Trolleys:Used for transport of food

from the kitchen to service area–Hors d’oeuvre trolley–Guéridon trolley–Carving trolley–Room service trolley–Dessert trolley

Crockery:• Made of silica, soda ash, china clay ,

porcelain, melamine etc. and dry glazed• Available in different designs, shapes

and colors

Silverware:• Made of electroplated nickel, silver or stainless steel etc• Eg: egg cups, butter dish, coffee jars

Glassware :• Made of glass, crystal, silver etc.• Can be of diff. sizes, shapes and for diff.

purposes

Cutlery:• Made of steel, stainless steel, porcelain,

melamine etc• Used for diff. purposes and available in diff.

sizes and shapes

4.Food Storage

Food storageStorage involves arranging goods in specified areas within spaces earmarked for particular material, till they are required to use by the production, service or by other departmentsStorage varies acc. To temperature, time, requirement of light etc.There are 2 types of storage mainly:

Dry storage roomsLow temperature storages

Electrical equipments:Hot food cabinet:• Used to keep food hot for longer

duration• Double walled oven type

chamber• May be cubical or deep

rectangular in shape made from low- gauze steel sheets

• Max. temp. – 150 to 160 ˚C (adjustable)

Vacuum food storage equipment: The equipment includes a single

chamber floor sealer that is flexible and easily programmable

Designed to pack food stuffs by removing oxygen , chemicals and other pollutants

It excels at preventing contamination while preserving the food’s color, taste, flavor etc.

RefrigeratorRefrigerator temperature should be below 41˚FOver packing in refrigerator does not allow air circulationWarmest area is the shelf space in the door and coolest area is in the backStorage for different food items varyFresh foods, opened foods, cooked foods should not be kept more than 4-7days

• It consists of a thermally insulated compartment and a heat pump

transfers HEAT Inside of fridge outside– Hence the inside temp. is cooled below

the ambient temp. of room – lowers bacteria to reproduce

Freezer

Used in household and industryTemperature is at or below -18˚CHousehold freezer temperature can be -23 to -18 ˚CUsed to store meat items, fish, frozen foods etc

Jute or Poly bagsItems usually delivered are

sugar, flour, cereals etcIf opened for use then store it

in any tight fitting bags or tins, or has to be refrigerated

Non - Electrical equipments:

Cartons and cases

• Usually biscuits, canned foods, chocolates etc. are packed in cartons

• It is stacked with labels for identification

• Open on one side for easy access to packs

Tins/ Jars• Used for dried foods, pickles, jellies, powders, oils etc• Lined up in front of one another • Oils and fats has to be stored away from light

Insulated beverage dispensers

• Keeps beverages hot/ cold for hours

• One piece seamless double wall polyethylene construction

• Sturdy plastic latches that will never rust and easy to open

• Stacked with drip proof two position tap, vent cap and molded handles

5. Laundering

Can be done manually or with machineThe equipment is simple and less indicated by processesIt consists of 2 processes:–Process of removing dirt–Process of finishing them to regain

the appearance of neatness These depends on the soap /

detergent used and the method of cleaning employed

Non-Electrical equipmentsSink:Should be constructed at a height from

the floor as it facilitates easy reach outDraining boards should be attached to

either side of the sinkSpoons and containers:Wooden spoons are used for preparing

starch, stirring blue and dyesMetal spoons are used for handling

laundry materials

Boiler:Table linen, bed sheets need to be boiled in order to disinfect and to preserve their whitenessCopper madeSize depends on amount of washingA pair of tongs or a wooden stick is required to move and remove the clothes

Tubs and buckets:• Essential articles used for

steeping, washing, rinsing, starching etc.

• Sometimes used as boilers• Most suitable material used is

galvanized ironEnamel bowls and basins:• Medium sized are used for

washing silk and wool• Used for preparing starch, blue,

dye• Small bowls are used for stain

removal

Washing machineThey are of 2 types:Front loadTop loadIt agitates the clothes in soapy water thus bringing about the cleansing actionConsists of 2 portions:Container and a Perforated cylinder which by revolving agitates the clothes in soapy solutionRotation occurs thru’ electricityClothes are then dried in a dryer or put under sunlight

Electrical equipments

Hydro extraction/ Tumbler:• Washed linen or garments

contain water twice their weight• Squeezed thru’ hydro-extractors• Removed when approx. 25%

water is left for ironing• Towels bath, mats which have a

woolly texture are dried in tumblers to retain their fluffiness

Ironing:Bed sheets, table linen, pillows et. are ironed with a flat iron called the calender machineWorks by passing cloth thru’ 2 cylinders retaining steam with felt covering that gives heatCloth is fed thru’ feeders and received at other end by foldersOther presses are:–Hot head press– Steam press– Shirt press –Hand press

6. Dishwashing

Dishwashing Management of food operations are incomplete without washing – up procedureThe common adherents are saliva, lip marks, food materials like fats, proteins etc.Since food comes in contact with the crockery, sanitary hazards may occur when cleanliness is not of concernFirst soaking is required which is followed by rubbing with brush and abrasives, then washed, rinsed and left for drying

Guidelines for efficient dishwashingFood wastes should be collected away from

dishwashing areas in covered binsEvery crockery, cutlery have to be collected separately to avoid contamination of areas Availability of Hot waterSharp tools like knives have to be kept on drain boardsAll the cooking utensils have to be immediately soaked to remove adherents Staffs should use glovesWashed utensils should be drained, dried and stored in racks

Dishwasher

It is a mechanical device used for cleaning utensilsUsually found in restaurants and private homesIt works by spraying hot water (55-75° C) at dishesA mix of hot water and detergents is circulated by a pump to one or more rotating spray arms which blast onto the dishes

Once the wash is finished, the water is drainedMore hot water is pumped in and a rinse cycle begins, After that the rinsed water is drained and a heating element at the bottom of the tub heats the air to dry the dishesA rinse aid is used to eliminate water spots for streak – free dishes