WHICH IS THE EQUIPMENT USED IN THE KITCHENS???

 EQUIPMENT USED IN THE KITCHENS

A professional kitchen set-up can be very confusing for beginners, At times it looks like a science laboratory where people are performing experiments. It looks so because the sparkling kitchens are adorned with sophisticated machines and equipment. Chefs use equipment and utensils in the kitchen to cook meals. Equipment can be further classified as the following

Capital Equipment

These are also known as large equipment or fixed equipment and they include ovens, gas ranges, and grillers. This equipment is usually fixed and inventoried. Inventory is a procedure followed to audit the physical presence of the equipment. The capital expenditure would depreciate over the period of time and hence it would include items that are expensive to buy. The inventories can be done quarterly or annually depending on a hotel's policy. 

Operational Equipment

These are used directly to operate the basic jobs in cooking and all the utensils, moulds, knives, etc. are categorized under this heading. These equipment are also inventoried to keep a check and discarded when they become unsafe to use. 

Commonly Used Equipment and their Operating Procedures

All equipment used in the kitchen has certain procedures of operating and cleaning them. The equipment are very expensive, and the breakdown of the same due to improper handling can cause huge loss to business. So it is very important for chefs to ensure that the operating procedures of equipment are adhered to. When the students go on industrial training or internships, they should always remember to ask if they are unsure how to operate any equipment. 

Gravity slicer and buffalo chopper

The slicer and buffalo chopper are the most dangerous of all kitchen equipment and should

always be handled with extreme care.

 1. Make sure the machine is unplugged before starting your set up

2. Use the machine according to proper specifications

 3. Turn the machine off and unplug when not in use.

4. Avoid hard materials that could damage the blade.

5. Sharpen the blade regularly. 

6. Clean the machine properly after each use.

Food processor and robot coupe 

1. Check whether all the parts of the processor are in place

2. Insert the items to be processed and secure the lid.

3. Never use any food processor with the lid off.

4. Do not overload and make sure the blade is fitted well.

5. Wash and rinse, and sanitize all the parts and reassemble when finished. 

6. Do not send to pot washer.

Bench saw/bone saw

Only the butcher or designated butcher chef should use the bench saw. 

1. Make sure all areas are clear before using.

2. Make sure the saw and belt are secure before using.

3. Concentrate while working on the saw. 

4. After use, unplug the saw and pull apart all pieces. 

5. Wash all parts in soapy water with a disinfectant. Rinse all parts and sanitize all areas.

6. Ensure that the saw is clean and sharp at all

7. Ensure that the guard is always secured

Deep fat fryer

1.Fry all frozen foods from the frozen state (do not let thaw).

2. Do not refry any cold fried items,

3. Lightly shake all excess oil from the fried food before plating

4. Do not mix old and new fat together.

5. Never allow fat to smoke.

6. It should be washed daily.

7. Do not sprinkle salt onto fat.

8. Stop the fryer before draining the fat. 

9. Be careful of hot fat when draining,

10. Fat is used at the correct temperature (general 350 °F-375 °F).

11. Ensure that the fat is clean with no debris. 

12. Ensure that the fat is filtered after each shift.

13. Dispose of the fat properly.

Flat top (grill)

1. Before using the flat top, make sure the surface is clean and the temperature is correct 

2. Skim all extra grease and fat.

3. Wipe, clean, and scrape after each use to avoid build-ups

4. Use a chemical to get rid of all the sediments after each meal period

5. Oil the flat top after cleaning,

6. Turn off if not in use.

7 Use proper tools (no plastic).

Oven

1. Check the inside of the oven before turning it on/off

2. Preheat the oven at the appropriate temperature.

3. Make sure to open and close doors by the handles and not by kicking them.

4. Use the timer for baking

5. Shut off when not in use.

6. Check the pilot light and check for gas leaks.

7 Use the proper shelf in the oven. 

8. Do not spray water in the oven

Salamander

1. Do not leave food unattended in the salamander

2 Tim it off if not in use. 

3. Use a kitchen cloth to pick up dishes from the salamander

4. Preheat the salamander.

5. It is not always necessary to have all the heating elements turned on full.

Universal dough mixer 

1. Isolate power supply when not in use and while cleaning 

2. Clean with wet cloth only. Avoid excess water while cleaning

3. Do not overload machine capacity 1 kg).

4. Do not change speed rapidly. 

5. Use relevant accessories with care:

      whisk for cream, eggs

      beater for soft butter, eggs, flour sugar

      dough hook for dough only

Dough sheeter

1. Isolate power supply when not in use or cleaning 

2. Ensure that all parts are connected properly prior to operating the machine. 

3. Ensure that one is briefed prior to operating the machine 

4. Do not use hands or utensils while the machine is operational

5. Fully disconnect the machine prior to cleaning,

6. Ensure that the mats are scrapped daily to avoid foreign particles forming,

7. Clean the machine with a moist cloth. Avoid excess water.

Microwave ovens

1. Isolate power supply when not in use or while cleaning

2. Ensure the power supply is connected properly.

3. Do not press any buttons on the machine while using it.

4. Fully disconnect the machine prior to cleaning. 

5. Clean with a moist cloth. Avoid excess water. 

6. Use only microwave-safe utensils. Do not use metal

Pasta boiler

1. Isolate gas/electrical supply when not in use.

2. Ensure that the equipment is fully operational prior to using and that grid is placed at the base of kettle and properly fitted.

3. Be careful of excess steam exhaust while using.

4. Do not tamper with any of the gas lines or valves. 

5. Do not use hands in a machine while operational. 

6. Ensure correct utensils are used at all times.

7. Once food products are removed, ensure the grid is stored properly in the correct allocated position

8. When cleaning the machine, use hot soapy water on the inner part and a wet cloth on the outer part.

Steam kettles

1. Isolate steam supply when not in use.

2. Ensure machinery is fully operational prior to using and that grid is placed at the base of kettle and properly fitted

3. Be careful of excess steam exhaust while using,

4. Do not tamper with any of the gas lines or valves. 

5. Do not use hands in a machine while operational.

6. Ensure correct utensils are used at all times.

7. Once food products are removed, ensure the grid is stored properly in the correct allocated position.

8. When cleaning the machine, use hot soapy water on the inner and a wet cloth on the outer.

Tilting brat pan

1. Isolate power supply when not in use or cleaning. 

2. Always use correct utensils when operating.

3. Ensure the pan is at the correct temperature prior to use. Preset temperature.

4. Do not use fingers/hands in direct contact with the pan while operational

5. Fully disconnect the machine prior to cleaning.

6. Use hot soapy water to wash the inner pan wet cloth to clean the outer.

Vacuum packing machine

1. Isolate power supply when not in use. 

2. When switching on the machine, ensure that the correct pressure is set prior to use.

3. When vacuuming food products, ensure that the packets are not overfilled. 

4. Only use assigned plastic packaging in the machine.

5. When cleaning the machine, make sure it is turned off at the wall socket. Only use a wet cloth to clean.

6. When cleaning the machine, only use a wet moistened cloth. Do not use water.