There are 11 types of ovens available to the foodservice operator.
Oven cooking is as ancient as civilization, as old as the baking of bread. It is no wonder that oven cooking is still the most common form of food preparation around the world. Consequently, ovens are one of the most widely used types of kitchen equipment. The smallest establishments may have a microwave to heat appetizers or sandwiches and the largest may have a conveyorized bake oven for high volume prodution.
When you think of Electric Cooking do you think of
little glowing round coils?
Electric Cooking is not what you think ~
Electric Cooking is not only more efficient and cost effective it is safer for your staff. Give us a moment to share the TRUTH about Electric Cooking... see the equipment below and visit one of our Demo Facilities to experience the TRUTH for yourself!
The braising pan has almost as many names as it does uses. It is perhaps the most versatile piece of commercial cooking equipment available today.
The braising pan is also known as a tilting skillet, fry pan, and braiser. It can braise, boil, simmer, griddle cook, fry, steam, thaw, poach, blanch, heat canned foods, act as a proof box or oven, and store hot bakery products...
Broilers provide an alternative means of cooking flavorful, nourishing and healthful foods. Broilers are used to cook a wide variety of foods, by a process that usually takes from 3 to 6 minutes. Steak, poultry, seafood, hamburgers, pizza, and ethnic dishes are among the primary products normally prepared with broilers.
Some types of broilers are used specifically to "finish off" items like toasted breads, cheese sauces, and hot sandwiches. Depending on the type of broiler, these food items may be cooked in metal pans, glass casseroles, or directly on the surface of broiler grates or conveyor belts.
Fryers are extremely popular kitchen appliances and are used in about 85% of food service establishments. They are designed to cook chicken, fish, breaded vegetables, specialized pastries, French-fried potatoes and other foods.
The cooking medium for all fryers is hot oil, also known as shortening, frying compound or fat.
The griddle is the workhorse of the fast food industry. Nearly every commercial cooking operation uses griddles of some type.
A griddle is simply a flat metal plate which cooks food by conducting heat directly from the griddle surface to the food product. A thin layer of cooking oil or grease from the cooked item usually separates the food from the griddle surface to keep the food from sticking. Griddles are used to cook a variety of foods including: bacon, eggs, chicken, hamburgers and steak. Some also like to use the hot griddle surface to heat food in a small pan, like melting butter.
Kettles are high-production, high-volume steam-heated pots most frequently used by large institutional food service operations like those found in hospitals and school cafeterias. They are well suited for the production of soups, sauces, chili, vegetables, braised and simmered meats, eggs, noodles, rice, and many deserts. The steam heat cooks efficiently and in about one-third the time of a stockpot on a hot top. Kettle capacities range from roughly 1 quart to 200 gallons. They are available in floor mounted, cabinet mounted, or wall mounted models.
Kettles provide an operator a method for cooking large quantities of liquid foods such as soups, stews, jellos, etc. quickly and efficiently.
The range is perhaps the most versatile piece of cooking equipment in a commercial kitchen. It can be used to cook a wide variety of foods, primarily those requiring the use of cookware such as pans, stockpots and skillets.
Many range units are also equipped with a conventional or convection oven located below the cooktops, which makes the unit even more versatile.
BRAISING PAN
BROILER
GRIDDLE
KETTLE
OVEN
RANGE
FRYER
WARE WASHER
In considering commercial dishwashing, just three basic requirements need to be considered: quantity, time and temperature. How many dishes are to be cleaned, how much time is available to accomplish this task, and should this be done with a 180 degree F final rinse or a chlorine-based sanitizing agent. There are two basic types of machines: High Temp and Low Temp.
HOOD
PROPER VENTILATION - A MUST! The need for properly designed ventilation systems for use with institutional and commercial cooking equipment has gained wide recognition. This recognition not only comes from the food service industry, but fire, health and insurance organizations as well. Safety practices (proper design, construction, and installation of the ventilation equipment) will eliminate health and fire hazards. Increased efficiency will reduce owner's initial costs and minimize any long-term operating expenditures without sacrificing system performance.
By utilizing the updraft concept, the hood can be designed merely to receive and hold the contaminated air until it can be exhausted. It also allows the exhaust air quantities to be matched closer to the actual quantities generated by the cooking equipment.
Electric Foodservice Council
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