Catering Equipment - Factfile - Page 1 · 2016. 2. 15. · Catering Equipment - Factfile - Page 3 Griddle A griddle is a flat metal plate which is heated. It is used to cook foods

Catering Equipment - Factfile - Page 1

Food Preparation Equipment

Food Mixer

A food mixer is used to mix or whisk ingredients together quickly. It can be used to whisk egg whites, whisk cake mixture etc.

Hand Blender

A hand blender is used to make foods smooth. It is used to prepare purees, soups and sauces.

Mincer

A mincer is used to mince meat, for example minced beef.

Slicer

A slicer is used to slice ingredients; mainly cooked meats like ham.

Food Processor

A food processor is a versatile piece of equipment. It can be used to assist in many food preparation tasks such as chopping, mixing, grating and kneading to name a few. This is possible due to the many different blades that can be attached to the food processor.

Potato Chipper

This piece of equipment is used to prepare potatoes as chips. The potatoes are fed into the top of the machine where they are automatically chipped and expelled.

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Range Oven

A range oven is basically a larger version of a domestic oven. It consists of many hobs, an oven and sometimes a hot plate/griddle.

Combination Oven

This oven uses a range or combination of wet, dry and steam cooking methods. It is a very versatile piece of kitchen equipment.

Pizza Oven

A pizza oven is used primarily to bake pizzas, however it can be used to bake other products such as flat breads and pastry products.

Bratt Pan

A bratt pan can be used for many cooking methods such as boiling, frying, griddling and stewing to name a few

Atmospheric Steamer

This is used to steam-cook food. It is a healthy way of cooking foods such as meat, fish, vegetables and often puddings too.

Smoking Oven

A smoking oven is used to smoke foods. A container at the bottom of the oven holds wood chips which are burned. This gives the food a ‘smoky’ flavour. It is often used for foods such as fish e.g. salmon and meat e.g. ham.

Salamander

A salamander is a type of grill which is heated from the top of the grill. It is used to cook foods and to brown foods.

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Griddle

A griddle is a flat metal plate which is heated. It is used to cook foods such as burgers, eggs, Welsh cakes, dropped scones etc.

Chargrill

This is similar to a barbeque. The chargrill is heated from beneath the grill. It is used to cook foods and leaves attractive brown lines on the food as it cooks. It is used for chicken, steak, burgers, kebabs etc.

Contact Grill

This type of grill consists of two hot plates, which may be smooth or ridged. The food is placed on one of the plates and the other is pressed on top of the food. It is used to cook meat, poultry, fish, vegetables and Paninis.

Rotary Toaster

A rotary toaster is used to toast large amounts of bread quickly. Depending on the size, some models can toast up to 1000 slices of bread in an hour. This can also be used for buns, muffins and teacakes.

Rapid Recovery Fryer

A rapid recovery fryer is used to deep fry large quantities of foods. It is used for foods such as chips, fish in batter, sausages, onion rings etc.

Microwave

A microwave is used to cook, reheat and defrost foods quickly. Some models may also ‘brown’ the foods. It is used for a wide variety of foods.

Induction Hob

This is a type of hob which is ‘flame free’ and heats up instantly.

Potato Oven

A potato oven bakes large amounts of potatoes. It also has the facility to keep them warm ready for service. Some models may also contain a Bain-Marie to keep hot fillings at the correct temperature. It is used for jacket potatoes.

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Storage Equipment

Fridges / Freezers

The fridges/freezers used in the catering industry are much larger than domestic versions. They are used to store high risk foods at 0-4oC (fridges) or -18oC (freezers). The temperature is often digitally displayed on the outside. In order to avoid cross-contamination, some establishments may use different fridges for different commodities e.g. one for raw meat/poultry and another for cooked food.

Blast Chiller

A blast chiller is used to chill foods quickly after cooking so that bacterial growth is limited.

Service Equipment

Bain-Marie

A Bain-Marie is used to keep cooked foods hot in readiness for service. This is known as ‘hot holding’. A Bain-Marie can vary in size and have many or few containers. Some versions may also have a hot cupboard underneath. It operates by heating a shallow bath of water under the containers, which in turn keeps the containers and the foods at the required temperature. The temperature is controlled by a thermostat, which is set at 63oC or above. It is used for foods such as cooked vegetables, chips, casseroles, curries, mashed potato etc.

Soup Kettle

A soup kettle is used to keep soup and other liquid/wet based foods hot for service. It is used for soups and sauces.

Hot Cupboard

A hot cupboard is used to keep plates or dishes of cooked foods hot, ready for service. It can also be used to warm plates before service. Some versions may also have a small Bain-Marie on the top of the cupboard.

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Chilled Display Cabinet

A chilled display cabinet is used to display refrigerated food and bever-ages ready for sale. It is normally used for sandwiches, salad bowls, cream cakes etc.

Catering Urn

A catering urn is used to boil large quantities of water ready for serving teas and other hot drinks at events.

Coffee Machine

A coffee machine is used to make many different varieties of coffees quickly.

Cleaning Equipment

The 3 pieces of equipment illustrated above are all types of dishwashers used in the catering industry. They are used to wash and dry large amounts of dishes/glasses quickly.

Pass through dishwasher

Dishwasher Glass washer