Basic Kitchen Equipment

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Basic Kitchen Equipment
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Preface

• Nowadays food preparation technologies are
  developing rapidly. Hard handwork in the kitchen
  decreases as new food preparation equipment are
  being used. Future food preparation workers have
  to learn how to safely operate food preparation
  equipment as well as other kitchen utensils.

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Preface

• Recent devices have good quality and excellent
  design. Many of them are of attractive
  appearance, stable, comfortable to use, have
  micro processing and control systems. New energy
  saving technical decisions are being implemented.
  New technology equipment meets all European
  requirements and are awarded with an
  international ISO 9001 quality certificate.

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Kitchen equipment classification
Vegetable peeling machines

• Kitchen equipments are devided into the following
  groups

Vegetable slicers
Electric meat grinders
Dough mixers
Ranges
Electric pans, crepes pans
Electric fryers
Baking oven
Cooking kettles
Microwave oven
Freezers
Chafting dishes
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Vegetable peeling machines

• In restaurant kitchens vegetables are selected,
  washed, chopped either mechanically or by hand.
  While cleaning mechanically, the vegetable skin
  is peeled on the rough sides of the processing
  camera and the surface of the working parts.
  Finally the skin is cleaned with water.

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Vegetable peeling machines

• The other method is when vegetables are peeled
  by a rotating disk with knives. Vegetables are
  peeled with an abrasive or knife disk and washed
  having been put on a washing disk.

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Vegetable peeling machines

• Onions are peeled with a special onion peeling
  disk. Greenery is washed and dried in centrifuge.

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Vegetable slicers

• Vegetable cutters cut vegetables in various
  forms or mash fresh or boiled vegetables. The
  form of cut vegetables depends on the cutting
  disk and the form of cutting knifes. Variety of
  performance (from 40 to 900 kg/h).
• You can choose a variety of cutting blades
  (chips, straw, grater, cubes and sticks).

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• Students practical
• training with
• vegetable slicers, by
• chopping carrots,
• cabbages, onions on
• November 2010

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Electric meat grinder

• Meat grinding machines and mechanisms are
  meant to grind meat. Meat can be ground coarsely
  or finely. Mixing mechanism is used to mix meat
  and other products.

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Electric meat grinder

• We can use different power and performance
  (from 50 to 500 kg/h) electric grinder for
  professional kitchens.

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Dough mixers

• Dough mixing machines are used for preparation
  of various dough. Modern construction of dough
  mixing machines lets mix dough quickly and
  efficiently.

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Dough mixers

• This kind of dough has an even consistency and
  is well saturated with air. Mixing machines can
  have a stationary or pushed up pot. Pot capacity
  can be from 45 to 340 litres.

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Ranges

• Electric ranges are ascribable to the group of
  utility heating equipment. Electric ranges can
  have ceramic glass top or cast iron plates. They
  are produced with oven or without oven.

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Ranges

• Classification
• Flat-top ranges Ceramic ranges
• Induction ranges Iron cast ranges
• Gas ranges

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Ranges
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Electric griddles

• Griddles are flat plates of metal used for
  frying, grilling, and making pan breads (such as
  pancakes, injera, tortillas, chapatis, and
  crepes). Traditional iron griddles are circular,
  with a semicircular hoop fixed to opposite edges
  of the plate and rising above it to form a
  central handle.

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Electric griddles

• Rectangular griddles that cover two stove
  burners are now also common, as are griddles that
  have a ribbed area that can be used like a grill
  pan.

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Electric griddles

• 80 or 120 liters converted to gas stations and
  pans made of stainless steel.
• You can choose a specially treated stainless
  steel cooking surface with a manual or electric
  tilt mechanism.

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Electric crepes pans

• Useful for frying various types of crepes.
• Cast iron plate (not removable) Stainless
  steel casing.Thermostat 50-300 C.230 V/3,0 kW

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• Students practice
• to learn how to fry
• various pancakes,
• using electric, gas
• pans, electric crepes
• pans on December
• 2010

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Electric fryers

• Electric deep fryers are used to cook in a big
  amount of fat or oil. According to their
  construction deep fryers can have one or two fry
  pots and one or two baskets. They can be portable
  or floor, various capacities (from 3 to 25
  litres)

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Baking oven

• Electric baking ovens are used to bake
  culinary and confectionary products. According to
  their construction they can be simple and modular
  sectional.

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Baking oven

• Baking ovens have one, two or three
  compartments. Electric baking ovens may have
  ordinary heating, convection, microwave and grill.

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• Students practical training in order to learn
  how to use baking oven, preparing hot vegetable
  dishes on November 2010

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• Students practical training in order to learn
  how to use baking oven by preparing hot fish and
  meat dishes on December 2010

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Microwave oven

• Microwave ovens are used to prepare dishes
  quickly and in high quality. With microwave oven
  you can defrost products and warm them up. Dishes
  prepared in microwave ovens are delicious and
  nutritious.

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Microwave oven

• The products don't loose nourishment which is
  sensitive to high temperatures, nor moisture.
  They retain flavour, vitamins, minerals.

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Microwave oven
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Cooking kettles

• Catering offices use electric cooking kettles
  of various capacities. According to their
  construction they can be stationary, modular
  sectional.

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Cooking kettles

• In kettles you can boil soups, garnishes,
  sauces, meat products, vegetables, hot drinks,
  etc. Products boil evenly, do not burn.

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• Students practical
• training with electric
• cooking kettles,
• by preparing
• various soups on
• November, 2010

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• Students practical
• training with electric
• cooking kettles in
• order to learn how to
• prepare and boil
• vegetable soups on
• November 2010

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Freezers

• Freezers, refrigerators, coolers-are modern
  kitchen equipment for restaurants and cafes. They
  are used to keep various food products and raw
  materials.

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Freezers

• Freezers are useble of various sizes (from 2 to
  40 kub.m) Assemblies can be monoblock (built into
  the camera) or a split type (removed on).

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Freezers

• Non-slip flooring, you can choose different
  sizes of doors and curtains, complete with
  shelves and racks.