Kitchen equipments

transcript

NSK kumars recipe file 1

The back bone of kitchenKITCHEN EQUIPMENTS

Kitchen equipments is expensive so initial selection is important and the following points should be considered before each item is purchased or hired.

OVER ALL DIMENSIONIn relation to the available space.

WEIGHT Can the floor support the weight?

FUEL SUPPLY Is the existing fuel supply sufficient to take the

increase?WATER

Where necessary are there adequate water supply?DRAINAGE

Are there are adequate drainage facility availabe on the premises.

USE Does the food to be produced justify the good

use?CAPACITY

Can it cook the quantities of food required efficiently?TIME

Can it cook the given quantities of food in the time available.EASE

Is it easy for the staff to handle, control and use properly?MAINTENANCE

Is it easy for the staff to clean and maintain?

ATTACHMENTSIs it necessary to use additional equipments

or attachments?EXTRACTION

Does it require extraction facilities for fumes or steam?NOISE

Does it have an acceptable noise level?CONSTRUCTION

Is it well made and are all the handles and switches sturdy and knobs heat resistance?SPARE PARTS

Are the replacement parts easily available?

There are many factors to consider some listed

below…COST:

The purchase price is not the only cost to asses. Financing charges often dramatically increase equipment cost. Operating cost including the utility charges can be substantial. If energy cost are expected to increase in the near future this factor will have an even greater impact on purchase decisions. As mention before installation expenses can be high e.g..some equipment needs a new plumbing, ventilation or electrical system.

SANITATION AND SAFETY:Equipments should be easy to clean.

Made of material that can can withstand normal wear including corrosive action of food and beverage and cleaning compound. All food contact surface should be smooth easily cleanable, corrosion resistance, non toxic, stable, doesn’t wobble and non absorbent.

DESIGN AND PERFORMANCE:Equipment should be simple to use . Provide

value, incorporate sanitation and safety standards and helps the employees to provide high quality products in the volume and with the speed that are necessary. Multi purpose equipment with optional features can often be purchased at little additional cost for example a mixer with proper attachment can be used to slice, grind or shred food products. Since some of the equipments are easier to operate than others, the skills and ability of the employees must be considered. Buy equipments that is easy to operate where ever possible.

MAINTENANCE Most equipment requires careful periodic

maintenance to operate effectively. Can maintenance done on the site or must skilled technicians be contracted. How often and at what cost must these activities can be performed. How long the maintenance take place.

CAPACITY Choose the equipment with the right

capacity for operation. In adequate equipment will impair efficiency production. Staff may be required to prepare several batches of food instead of one.

CONSTRUCTIONReputable manufacturer and

supplier are more likely to provide high quality equipment. Properly constructed equipment is more expensive than lower quality equipments.

EQUIPMENTS ARE CLASSIFIED AS…

LARGE EQUIPMENTS

MECHANICAL EQUIPMENTS

UTENSILS AND SMALL EQUIPMENTS

LARGE EQUIPMENTS STOVES / RANGES CONVECTION OVENSMICROWAVE OVENS INDUCTION HEATERSSTEAMERS BOILING PANS BRAT PANS DEEP FAT FRYERS PRESSURE FRYERS HOT AIR ROTARY FRYERS

HOT CUPBOARDS BAINMARIES GRILL AND SALAMANDERS FRY / GRILL PLATESSINKS HEAVY GALVANISED IRON FOR POT WASHMARBLE / STAINLESS STEELTABLES BUTCHERS OR CHOPPING BLOCKSTORAGE RACKS

MECHANICAL EQUIPMENT MINCING MACHINE ROTARY KNIFE BOWL TYPE CHOPPING MACHINE DOUGH KNEADERFOOD PROCESSOR PIE AND TART MAKING MACHINEVEG SLICING MACHINEPOTATO PEELERS LIQUIDISER /BLENDER

MASHERREFRIGERATOR WALK INS /REACH INS COLD ROOMS / DEEP FREEZERSDISH WASHING MACHINE FOOD WASTE DISPOSER BUFFALO CHOPPER

SMALL EQUIPMENTS & UTENSILS.

MADE OF…Non stick coated metals.IronSteelCopperAluminumwood

Frying pans Baking sheets / sheet pans Tartlet and barquette mouldsCake tins Chinos / conical strainerColandersSievesSauce pans Stock pots

Braising pans Roasting trays Non stick pans Cutting boards Wooden RubberPvcRolling pinSpatula Whisk

BRAT PAN

DEEPFAT FRYERS

JUICE DISPENSER

BREAD SLICER

FOOD PROCESSOR

GRINDERS

KNEADERS

HOT CUPBOARDS

POTS & PANS

MIROWAVE OVEN

STEAMERS

GRILLS

BAINMARIES

WAFFLE MACHINE

FOOD WARMERS( ALTO SHAM)

Kitchen equipments

Food