kitchen equipment & its maintenance

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dylan-martin
  • KITCHEN EQUIPMENT KITCHEN EQUIPMENT & ITS MAINTANENCE
  • Prepared and presented Prepared and presented ByBy Dylan damascene martinDylan damascene martin B.Sc in hospitality and hotel managementB.Sc in hospitality and hotel management E-mail:dylanmartin1996.dm@gmail.com dylanmartin1113@yahoo.com I welcome all your valuable suggestions & comments regarding my notes.
  • This notes contains the basic information about kitchen equipments and the care and kitchen equipments and the care and maintenance to be taken to it
  • Kitchen equipmentsKitchen equipments Kitchen equipments are the cooking tools which helps in make cooking effectively quick .helps in make cooking effectively quick . Various type of equipment is used in kitchen. The type amount and its size of the equipment will differ depending on the type of menu being provided and number of people being dined
  • Types in Kitchen equipments Kitchen equipmentsequipments large equipments median equipments small equipments
  • LARGE EQUIPMENTS Cooking range, electric oven, deep fat fryer, sink, kitchen table, bone saw, fryer, sink, kitchen table, bone saw, salamander .
  • MEDIAM SIZE EQUIPMENTS Peeler, mixer, blender, mincersPeeler, mixer, blender, mincers.
  • SMALL EQUIPMENTS SMALL EQUIPMENTS Pan, Pot, woke bowls, spoon, laddles, mallet, grater, peelers, potato masher.
  • Hot and cold generating equipmentsHot and cold generating equipments
  • HEAT GENERATING EQUIPMENTS Brick oven Electric trivection oven Electric trivection oven Gas range Pressure steamer Bains-Marie Salamanders
  • Brick oven
  • Electric trivection oven
  • Gas range
  • Pressure steamer
  • Bains-Marie
  • Salamanders
  • These are the heat generating equipments These are the heat generating equipments used in kitchen
  • COLD GENERATING EQUIPMENTS Refrigerators Freezer Walk in cooler
  • Refrigerators
  • Freezer
  • Walk in cooler
  • Care and maintenance of kitchen equipments Care and maintenance of kitchen equipments
  • Deep fat fryer: . Fry all frozen foods from the frozen state . Do not refry any cold fried items . Ensure that the fat is clean with no debris . Ensure that the fat is clean with no debris . Ensure that the fat is filtered after each shift . Dispose of the fat properly
  • Oven: . Check the inside of the oven before turning it on / off . Preheat the oven at the appropriate temperature temperature . Use the timer for baking . Shut off when not in use . Check the pilot light and check for gas leaks . Do not spray water in the oven
  • Salamander: . Do not leave food unattended in the salamander salamander . Turn it off if not in use . Preheat the salamander
  • Dough sheeter : . Isolate power supply when not in use or cleaning . Fully disconnect the machine prior to . Fully disconnect the machine prior to cleaning . Clean the machine with a moist cloth. avoid excess water
  • Microwave ovens: . Ensure power supply is connected properly. . Do not press any buttons on the machine . Do not press any buttons on the machine while in use . Fully disconnect the machine prior to cleaning . Clean with a moist cloth. avoid excess water
  • Pasta boiler: . Isolate gas / electrical supply when not in use . Be careful of excess steam exhaust while using using . Do not tamper with any of the gas lines or valves . Ensure correct utensils are used at all times
  • These are some points to de kept in mind while working kept in mind while working and cleaning the kitchen equipments
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  • KITCHEN EQUIPMENT KITCHEN EQUIPMENT & ITS MAINTANENCE
  • Prepared and presented Prepared and presented ByBy Dylan damascene martinDylan damascene martin B.Sc in hospitality and hotel managementB.Sc in hospitality and hotel management E-mail:dylanmartin1996.dm@gmail.com dylanmartin1113@yahoo.com I welcome all your valuable suggestions & comments regarding my notes.
  • This notes contains the basic information about kitchen equipments and the care and kitchen equipments and the care and maintenance to be taken to it
  • Kitchen equipmentsKitchen equipments Kitchen equipments are the cooking tools which helps in make cooking effectively quick .helps in make cooking effectively quick . Various type of equipment is used in kitchen. The type amount and its size of the equipment will differ depending on the type of menu being provided and number of people being dined
  • Types in Kitchen equipments Kitchen equipmentsequipments large equipments median equipments small equipments
  • LARGE EQUIPMENTS Cooking range, electric oven, deep fat fryer, sink, kitchen table, bone saw, fryer, sink, kitchen table, bone saw, salamander .
  • MEDIAM SIZE EQUIPMENTS Peeler, mixer, blender, mincersPeeler, mixer, blender, mincers.
  • SMALL EQUIPMENTS SMALL EQUIPMENTS Pan, Pot, woke bowls, spoon, laddles, mallet, grater, peelers, potato masher.
  • Hot and cold generating equipmentsHot and cold generating equipments
  • HEAT GENERATING EQUIPMENTS Brick oven Electric trivection oven Electric trivection oven Gas range Pressure steamer Bains-Marie Salamanders
  • Brick oven
  • Electric trivection oven
  • Gas range
  • Pressure steamer
  • Bains-Marie
  • Salamanders
  • These are the heat generating equipments These are the heat generating equipments used in kitchen
  • COLD GENERATING EQUIPMENTS Refrigerators Freezer Walk in cooler
  • Refrigerators
  • Freezer
  • Walk in cooler
  • Care and maintenance of kitchen equipments Care and maintenance of kitchen equipments
  • Deep fat fryer: . Fry all frozen foods from the frozen state . Do not refry any cold fried items . Ensure that the fat is clean with no debris . Ensure that the fat is clean with no debris . Ensure that the fat is filtered after each shift . Dispose of the fat properly
  • Oven: . Check the inside of the oven before turning it on / off . Preheat the oven at the appropriate temperature temperature . Use the timer for baking . Shut off when not in use . Check the pilot light and check for gas leaks . Do not spray water in the oven
  • Salamander: . Do not leave food unattended in the salamander salamander . Turn it off if not in use . Preheat the salamander
  • Dough sheeter : . Isolate power supply when not in use or cleaning . Fully disconnect the machine prior to . Fully disconnect the machine prior to cleaning . Clean the machine with a moist cloth. avoid excess water
  • Microwave ovens: . Ensure power supply is connected properly. . Do not press any buttons on the machine . Do not press any buttons on the machine while in use . Fully disconnect the machine prior to cleaning . Clean with a moist cloth. avoid excess water
  • Pasta boiler: . Isolate gas / electrical supply when not in use . Be careful of excess steam exhaust while using using . Do not tamper with any of the gas lines or valves . Ensure correct utensils are used at all times
  • These are some points to de kept in mind while working kept in mind while working and cleaning the kitchen equipments
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