Ch-1 Quantity Food Production
Ch-1 Quantity Food Production
Ch-1 Quantity Food Production
EQUIPMENT
INTRODUCTION
The time cooking in the vessels evolved, starts the history of cooking
equipments. Right from stones, clay pots to automatic microwave ovens, and
the innovation in this field never ends. Using the accurate recipe and cooking
with the right equipments will give excellent results with respect to taste,
freshness, cooking time, easiness of cooking, portion control etc. It is very
essential to use the right equipments so that the end product for the customer
is of superior quality. Other than the standard equipment used in a quantity
kitchen there are many traditional/ethnic ones used at different parts of the
world.
CLASSIFICATION
I. WEIGHT or SIZE
FEATURES:
Thinner metal or material.
Can be moved to work area, cleaning area and washing area.
HAND OPERATED.
SEMI- AUTOMATIC.
AUTOMATIC.
IV. TEMPRATURE
LIGHT EQUIPMENTS: Clean and wash all the light equipment thoroughly
wipe them and then use.
PRESSURE COOKER: Fill the cooker only ¾ cover it with lid, check rubber
and safety valve. Keep weight (whistle) on and keep it on slow flame. Do not
keep cooker on high-pressure burner.
MIXER: Put little mixture at a time in mixer. Do not overload the mixer.
EQUIPMENTS: UPKEEP
1.Mincer:
a) Remove all the attachment of the mincer, soda in warm water for 10-15
min. Remove and wash with soap water. Wipe with clean duster. Keep
all the attachments in one cupboard.
b) Always keep mincer dry
c) Grease/oil the mincer once in a week.
2.Masala grinder:
a) Detach belt from grinding stone; remove all the masala from stone.
Wash thoroughly and wipe dry.
b) Remove all the potato peels from it, scrub thoroughly with scrubber,
wash and dry completely.
c) Fix upper deck and check for its function.
3.Convection oven:
a) The oven should be switched off. The oven should be allowed to cool
until only warm.
b) Remove all removable shelves or rack for separate cleaning.
c) Using a clean cloth soaked in hot soap solution, wipe the oven. Rinse
the cloth as necessary.
d) The shelves and racks should be cleaned in the same way.
4.Griller hot plate:
a) Cast iron grill plates may occasionally need scraping
b) After every season, it is best to wash the plates with a mild detergent
solution, rinse and dry.
5.Deep fat fryer:
a) Switch off the fryer and allow to cool
b) Drain all the oil in normal way
c) Remove all debris and particle matter from; the fryer
d) Fill the fryer compartment with soap solution.
e) Brush inside using a bristle brush (never use steel wool).
f) Flush with clean water to which vinegar has been added. Dry with cloth.
6. Tilting pan:
a) The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean will be sufficient.
b) Wire scourers or scouring powders are not recommended for models with
an all stainless steel finish.
c) If the pan has been used for frying, care should be taken to remove all oil
film build up.
d) The tilting mechanism may require occasional accessing with light non-
toxic oil. This will ensure easy and trouble from operation.
7. High-pressure burners range:
To keep range top clean – immediately wipe up all the spillings and boilers. If
during cooking periods, spilling are left to bake and harden on hot surfaces the
cleaning becomes much more difficult.
An inspection should be made after each cooking cycle when the equipment
has been turned off and is in the cooling state. Obvious grease and other
matter should be cleaned off immediately.
8.Tandoor
a) Allow the tandoor to cool
b) Once in a week coat the tandoor with mixture of ash, earth and
water.
c) Season inside of tandoor with mustard and oil.
9. Light equipments
a) All light equipments should be cleaned and washed with hot soapy
solution immediately after use.
b) All degchies flat spoons, frying spoons should be wiped dry.
10. Pressure cooker: Wash pressure cooker with hot soapy water; wipe dry
keep in cupboard. Check safety valve, rubber ring regularly.