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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 14 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Describe the methods used to plan and organize the purchasing activities of a hospitality operator, recognize the issues involved in administering purchasing activities, explain the advantages and disadvantages of centralized purchasing. | Steam Cooking Equipment Chapter 14 (c) 2014 by John Wiley & Sons, Inc. Steam is the most efficient heat transfer medium. Carries 6 times more energy than boiling water, and delivers it immediately upon contact with a cooler surface Works efficiently whether the steam comes in contact with the food or not Uses less energy than other types of cooking Only enough power is required to keep the steam up to pressure during cooking – it’s already hot enough Reduced cooking times allow cook-to-order capability for more delicate foods that don’t hold well Foods don’t burn when cooked with steam How Steam Cooking Works (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify the important features of Steam-jacketed kettles Pressure steamers High-pressure and low-pressure steamers Pressureless steamers Combination steamers (pressure and pressureless) Specialty steamers Combi-ovens and combi-oven/steamers Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Total dissolved solids no more than 80 ppm Water pH factor 7.0 to 8.0 Water hardness not to exceed 2.0 grains Total alkalinity not to exceed 20 ppm Maximum allowable silica 13 ppm Maximum allowable chloride 30 ppm Most frequent problems with steam equipment involve mineral buildup over time on parts that come into contact with water. Steam and Water Quality Steam for foodservice must be clean and produced from potable water (c) 2014 by John Wiley & Sons, Inc. The Steam-Jacketed Kettle Basic construction of steam-jacketed kettles One round, hemispheric bowl is sealed within another, with about 2" of space between the bowls. The space is filled with steam. Steam pressure can be adjusted: increased for faster cooking, decreased for slower. Baffles on the exterior bowl (jacket) distribute heat evenly throughout the kettle. (c) 2014 by John Wiley & Sons, Inc. © John Wiley & Sons, Inc. A kettle for every purpose Varieties of Steam-Jacketed Kettles Deep-jacketed – Deeper and . | Steam Cooking Equipment Chapter 14 (c) 2014 by John Wiley & Sons, Inc. Steam is the most efficient heat transfer medium. Carries 6 times more energy than boiling water, and delivers it immediately upon contact with a cooler surface Works efficiently whether the steam comes in contact with the food or not Uses less energy than other types of cooking Only enough power is required to keep the steam up to pressure during cooking – it’s already hot enough Reduced cooking times allow cook-to-order capability for more delicate foods that don’t hold well Foods don’t burn when cooked with steam How Steam Cooking Works (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify the important features of Steam-jacketed kettles Pressure steamers High-pressure and low-pressure steamers Pressureless steamers Combination steamers (pressure and pressureless) Specialty steamers Combi-ovens and combi-oven/steamers Learning Objectives (c) 2014 by John Wiley & Sons, Inc. .