Basic k itchen equipment
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Basic K itchen Equipment

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Basic k itchen equipment

Basic Kitchen Equipment


Preface

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.


Preface1

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.


Kitchen equipment classification

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

Microwave oven

Cooking kettles

Chafting

dishes

Freezers


Vegetable peeling machines

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.


Vegetable peeling machines1

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.


Vegetable peeling machines2

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

Vegetable peeling machines


Vegetable slicers

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).


Basic k itchen equipment

Students practical

training with

vegetableslicers, by

chopping carrots,

cabbages, onions on

November 2010


Electric meat grinder

Electric meatgrinder

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.


Electric meat grinder1

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

Electric meat grinder


Dough mixers

Dough mixers

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


Dough mixers1

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.

Dough mixers


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.

Ranges


Ranges1

Ranges

Classification:

Flat-top ranges Ceramic ranges

Induction ranges Iron cast ranges

Gas ranges


Ranges2

Ranges


Electric griddles

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.


Electric griddles1

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.

Electric griddles


Electric griddles2

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.


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

Electric crepes pans


Basic k itchen equipment

Students practice

to learn how to fry

various pancakes,

usingelectric, gas

pans, electric crepes

pans on December

2010


Electric fryers

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)


Baking oven

Baking oven

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


Baking oven1

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

Baking oven


Basic k itchen equipment

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


Basic k itchen equipment

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


Microwave oven

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.


Microwave oven1

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

Microwave oven


Microwave oven2

Microwave oven


Cooking kettles

Cooking kettles

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


Cooking kettles1

Cooking kettles

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


Basic k itchen equipment

Students practical

training with electric

cooking kettles,

by preparing

various soups on

November, 2010


Basic k itchen equipment

Students practical

trainingwith electric

cooking kettles in

order to learn how to

prepare and boil

vegetable soups on

November 2010


Freezers

Freezers

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


Freezers1

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).

Freezers


Freezers2

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

Freezers


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