Large equipment Safety: •Before using any piece of equipment new staff should be fully trained to prevent accidents •Always use guards for equipment •Equipment should not be overloaded •If a piece of equipment is faulty it should be taken out of use until replaced of repaired.. Report it to supervising immediately •If equipment is being used dangerously this should be reported •Regular maintenance and servicing of machines will help their efficiency and reduce breakdowns. Cleaning Equipment: •Equipment should be cleaned as necessary using appropriate cleaning solutions following guidelines for protective clothing and usage etc
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Large equipment Safety: Before using any piece of equipment new staff should be fully trained to prevent accidents Always use guards for equipment Equipment.
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Large equipmentSafety:•Before using any piece of equipment new staff should be fully trained to prevent accidents•Always use guards for equipment•Equipment should not be overloaded•If a piece of equipment is faulty it should be taken out of use until replaced of repaired.. Report it to supervising immediately•If equipment is being used dangerously this should be reported •Regular maintenance and servicing of machines will help their efficiency and reduce breakdowns.
Cleaning Equipment:•Equipment should be cleaned as necessary using appropriate cleaning solutions following guidelines for protective clothing and usage etc
Gas
• Ordinary electric or induction?
or Electric?
These use electromagnetic induction to heat a pan… as soon as the pan if off the hob the heat is turned of. Need magnetic pans!
Expensive to buy
Cooks twice as fast as electric
Uses half the energy as electric or gas
Cooler to uses as it heat the pan not the hob
Very safe and easy to clean as food does not burn onto them
Fast and controllable
Hot.. Naked flames… fire hazard
Bit messy to clean
Cleaner to use
Slow to heat up and cool down, therefore not so efficient
Can be hot and not show it
Convection oven• Has a fan that forces hot air around oven• Is very expensive to buy• Cooks food quicker than in conventional
ovens and uses less fuel• Cooks at lower temperatures and is
therefore more energy efficient• A combi oven (combination oven) steams
food as well• Comes in different sizes
Griddle and Double Grill• Griddles cook one side at a time.
The food is touching the heat source.
•Salamander has heat from above only like a domestic grill… food that needs cooking both sides will need turning… good for au gratin dishes•Double grills cook both sides at the same time – but with heat loss… also make kitchen very hot
• Some double grills are actually double griddles such as this panini grill.
Deep fat fryer• Usually thermostatically
controlled and with timer• Safety issues of hot fat..
Splashing… do not overload or throw items into fryer. Avoid wet food or water going into fryer
• Cooks food very quickly• Oil retains flavours such as
fish• Dirty oil does not get hot so
does not fry as well• Health issues!! Better to
cook in oil
Bratt pan
• Cooks large quantities of food at a time
• Is used for frying, poaching, stewing, boiling and braising - it is versatile
• Food and liquid is easily poured into smaller containers ready for service
• Its wide shallow pan cooks large quantities evenly
Gastronorm traysStainless steel trays
that sit in a trolley or serving counter keeping food hot for service. They are usually fitted with a lid and come in a range of sizes to fit into a range of trolleys
Bain Marie• A large shallow
container of hot
water that gastronorm
containers sit in
• It keeps food hot at the correct temperature during service without burning it or drying it out
Robo Coupe - Food processor
• Slices, grates, shreds, chips and chops up to 150kg of fruit, vegetables or cheese an hour
Mixers• Have different
attachments:A whisk for eggs and
cream
A paddle to make cakes and biscuits
A dough hook to make bread
They come in different sizes – often standing on the floor
Blast chiller• With the use of a strong fan –
(it is noisy) – it reduces the temperature of food to below 5°C very quickly
• Food can be prepared beforehand so fewer chefs are needed at one time
Fridges and freezers•In a large establishment this is likely to be a walk in. •Usually have external and internal thermometer for checks•Often a sepearate fridge for raw and ready to eat to help prevent cross contamination
Dishwashers• Most of the equipment used
is washed in an electric dishwasher
• This is more hygienic than hand washing as a higher temperature can be used – 83°C
• An in and out dishwasher can be used or a conveyor dishwasher for very large quantities