kitchen eqipment
TRANSCRIPT
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PRESENTATION ON KITCHEN EQUIPMENT
Chef Sunil kumar
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KITCHEN EQUIPMENTS
Expensive Work Efficiency Care and Maintenance Type of fuel use
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CATAGORIES OF KITCHEN EQUIPMENTS
Large Equipment (ranges,steamers,boilers,sinks and tables)
Mechanical Equipment (peelers, mincers,refrigerators etc) Utensils and Small equipment
(pots,pans,knives,ladles,bowls,grater)
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RANGES /STOVES
A large variety of stoves is available fired by gas,electricity,solid fuels or oil.
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STEAMER
Steaming ovens that work from a main steam supply need little maintenance.
Steamer fitted with gauge which registers steam pressure,overhead warning whistle.
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BOILER PANS
Boiler may be heated by gas eleatricity or steam from main supply.
Different metals and various sizes(10,15,20,25litres or more capacity)
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TABLES
Formica or Stainless steel topped tables should be washed with detergent water,rinsed with hot water and dried.
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SINKS
Heavy galvanised iron for heavy pot wash
Differ material are used for sinks according to need
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GRILLS
Heated from above probably causes more wastage of fuel then any other kitchen equipment
Heated by gas or electricity or combination of both
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SLICER
Both manually and electrical
Labour saving device
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REFRIGERATOR / WALK -IN
Most important equipment to store food items or raw for long time
Door should be kept closedas much as possible
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CONVECTION OVEN
Entire oven is electric fitted with an on-off switch which operates the entire oven
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DOUGH MAKER
Time saving, labour saving
Electrically operated
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SMALL EQUIPMENT
Mainly hand operate Basicaly need by
every body in kitchen during operation
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KNIVES
Base equipment of kitchen
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BOWLS / CONTAINER
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LADLES
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THANKS