Chapter 3 - Tools and equipment. This chapter introduces you to the most commonly used equipment in food service kitchens. It cannot, in this short space, serve as an operating manual for every model of every machine you will use. It cannot take the place of demonstration by your instructor and of actual experience. | Tools and Equipment Chapter 3 Identify the do’s and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment, holding and storage equipment, measuring devices, and knives, hand tools, and small equipment. Chapter Objectives A thorough knowledge of equipment is essential. All kitchen personnel need to be orientated on the usage and cleaning and safety of all equipment. Standards for Tools and Equipment NSF International promulgates consensus standards for design, construction and installation of kitchen tools, cookware and equipment. NSF standards suggest: Equipment must be easily cleaned and all surfaces must be nontoxic, nonabsorbent and noncreative All contact surfaces and internal corners must be smooth Coating materials must be nontoxic and easily cleaned Waste and waste liquids must be easily removed Selecting Tools and Equipment Only commercial equipment should be used Before purchasing or leasing equipment check the . | Tools and Equipment Chapter 3 Identify the do’s and don’ts associated with the safe and efficient use of standard cooking equipment, processing equipment, holding and storage equipment, measuring devices, and knives, hand tools, and small equipment. Chapter Objectives A thorough knowledge of equipment is essential. All kitchen personnel need to be orientated on the usage and cleaning and safety of all equipment. Standards for Tools and Equipment NSF International promulgates consensus standards for design, construction and installation of kitchen tools, cookware and equipment. NSF standards suggest: Equipment must be easily cleaned and all surfaces must be nontoxic, nonabsorbent and noncreative All contact surfaces and internal corners must be smooth Coating materials must be nontoxic and easily cleaned Waste and waste liquids must be easily removed Selecting Tools and Equipment Only commercial equipment should be used Before purchasing or leasing equipment check the specifications Is the equipment easy to clean, maintain, and repair? Is the equipment necessary? Will the equipment perform the job? Introduction to Quantity Food and Equipment The proper tools are essential and could mean the difference between a job done well and one done carelessly, incorrectly or, even dangerously. Consider: Food equipment can be dangerous Models are not always alike Cleaning is a critical operational procedure Always try to conserve energy Your hands are your best tool Cooking Equipment - Rangetops Types of rangetops Open elements Flattop or hot top Heavy-duty flattop Induction cooktops Cooking Equipment - Ovens Conventional ovens Convection ovens Revolving ovens (reel ovens) Slow-cook-and-hold ovens Combination steamer ovens Barbecue ovens (smoke ovens) Infrared ovens (reconstituting ovens) Wood-burning ovens Microwave ovens Cooking Equipment Broilers and Salamanders Overhead broilers Heavy-duty broilers Salamander Grills Gas Electric Charcoal
