Home TECHNIQUES & EQUIPMENT TOOLS & EQUIPMENT - A BRIEF OVERVIEW

TOOLS & EQUIPMENT – A BRIEF OVERVIEW

Thorough knowledge of Equipment is very essential for success in the kitchen. Few food-service operations depend on nothing more than a range and an oven, an assortment of pots and pans, and knives and other hand tools.

Modern technology continues to develop more and more specialized and technically advanced tools to reduce kitchen labor.

Much of this equipment is so complex or so sophisticated that only firsthand instruction and practice will teach you how to operate it effectively and safely.

For other items, like hand tools, are simple and  need no explanation but they require to much practice to develop good manual skills.

 

 A vast array of specialized equipment is available for today’s kitchens. It would take a large dozens of articles, not just a short one, to describe all of the many items you will encounter in your career—items such as pasta machines, crêpe machines, burger formers, breading machines, cookie droppers, beverage machines, Greek gyro broil-ers, doughnut glazers, conveyor fryers, and so on….

“In this technological age, nearly each year brings new tools to alter varied tasks”

In this category we’ll review the most commonly and efficient used equipment in Food-service kitchens.

But Before we look at specific items, we must first consider points relating to the use of equip-ment in general.

 

FOOD EQUIPMENT  CAN  BE DANGEROUS:

  • Modern Cuisines food processing equipment has an extra ordinary capacity to get burn, cut, smash, mangle, and amputate parts of the tender human body. This may sound like a harsh way to begin a chapter, but the intent is not to intimidate you or scare you but to inspire a healthy respect for the importance of proper safety and operating procedures.never use a piece of equipment until you are thoroughly familiar with its operation and all its features. You must also learn how to know when a machine is not operating correctly. When this happens, shut it down immediately and report the malfunction to a supervisor.

NOT  ALL MODELS ARE ALIKE!

  • Every manufacturer or brand, introduces slight variations on the basic equipment. While all convection ovens operates on the same basic principle, each model is slightly different, if only in the location of the switches. It is important to study the operating manual supplied with each item or to be taught by someone who already knows that item well and has operated it.

CLEANING IS PART OF THE  OPERATING PROCEDURE

  • Thorough, regular cleaning of all equipment is essential. Most of the large equipments can be partially disassembled for cleaning. Again, every model is slightly different.
    Operating manuals should describe these procedures in detail. If a manual is not available, it’s Important to get the information from someone who knows the equipment.
  • When purchasing equipment, look for models that have been tested and certified by recognized agencies that certify products and write standards for food, water, air, and consumer goods.

Three prominent agencies are: 

 These three agencies are recognized internationally. Products meeting their testing requirements are labeled or marked accordingly. Criteria govern such factors as design and construction (for example, sealed joints and seams), materials used (for example, nontoxic materials, smooth and easily cleanable surfaces), and performance testing.

CONSERVE ENERGY

  • At one time, it was standard procedure for the chef to turn on the ovens and ranges first thing in the morning and keep them on all day.
  • Nowadays, high energy costs have made this practice expensive. Fortunately, modern equipment takes less time to heat.
  • You have to know the preheating time for all your cooking equipment so you don’t need to turn it on before necessary.
  • Plan production so equipments that requires a lot of energy is not on for long periods when it’s not in use.

YOUR HANDS  ARE YOUR BEST TOOLS!

  • Machines are intended to be laborsaving devices. However, the usefulness of specialized processing equipment often depends on the volume of food it handles. It takes less time for a cook to slice a few pounds of onions by hand than to set up a slicing attachment, pass the onions through it, and break down and clean the equipment.
  • This is why it is important to develop good manual skills.

Every cook should Identify the do’s and don’ts associated with the safe & efficient use of standard kitchen equipment; processing equipment; holding & storage equipment; measuring devices; and knives, hand tools, & small equipment…

 

☆ IMPORTANT NOTE:

  • It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor & of actual experience.

 

 

LINKS:
Image by Robyn Wright from Pixabay

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