Equipment and Hand Tools used in Kitchen & Different Types of Fuels used in Kitchen

Hand tools and utensils used in Kitchen

Various Fuels used in the Kitchen
Advantages & Disadvantages of Various Fuels
Various Equipment used in the Kitchen
Equipment and fuel used in kitchen
Classification of kitchen equipment – by size or
mode of use
Selection criteria for kitchen equipment
Properties, advantages & dis-advantages of various materials used in tools &equipment.
Fuel - classification, types, advantages & disadvantages

Kitchen Equipment
Having the proper tools and equipment for a particular task may mean the difference
between a job well done and one done carelessly, incorrectly or even dangerously. This
chapter introduces most of the tools and equipment typically used in a professional kitchen.
Items are divided into categories according to their function: hand tools, knives, measuring
and portioning devices, cookware, strainers and sieves, processing equipment, storage
containers, heavy equipment, buffet equipment and safety equipment. A wide variety of
specialized tools and equipment is available to today's chef. Breading machines, croissant
shapers and doughnut glazers are designed to speed production by reducing handwork.
Other devices for instance, a duck press or a couscous ere are used only for unique tasks in
preparing a few menu items. Launch of this specialized equipment is quite expensive and
found only in food manufacturing operations or specialized kitchens; a discussion of it is
beyond the scope of this chapter. Brief descriptions of some of these specialized devices
are, however, found in the Glossary. Baking pans and tools are discussed in Chapter 29,
Principles of the Bakeshop. Before using any equipment, study the operator’s manual or has
someone experienced with the particular item instruct you on proper procedures for its use
and cleaning. And remember, always think safety first.
Selecting tools & Equipment
In general, only commercial food service tools and equipment should be used in a
professional kitchen. Household tools and appliances that are not NSF- certified may not
withstand the rigors of a professional kitchen. Look for tools that are well constructed. For
example, joints should be welded, not bonded with solder, handles should be comfortable,
with rounded borders; plastic and rubber parts should be seamless.

Before purchasing or leasing any equipment, you should evaluate several Factors:
1. Is this equipment necessary for producing menu items?
2. Will this equipment perform the job required in the space available?
3. Is this equipment the most economical for the operations specific needs?
4. Is this equipment easy to clean, maintain and repair?

Hand tools
Hand tools are designed to aid in cutting, shaping, moving or combining foods. They have
few, if any, moving parts. Knives, discussed separately later, are the most important hand
tools. Others are metal or rubber spatulas, spoons, whisks, tongs and specialized cutters. In
addition to the items shown here, many hand tools designed for specific tasks, such as
pressing tortillas or pitting cherries, are available. Sturdiness, durability and safety are the
watchwords when selecting Hand Tools. Choose tools that can withstand the heavy use of a
professional Kitchen and those that are easily cleaned.

Knives
Knives are the most important items in your tool kit. With a sharp knife, the skilled chef can
accomplish a number of tasks more quickly and efficiently than any machine. Good quality
knives are expensive but will last for many years with proper care. Select easily sharpened,
well constructed knives that are comfortable and balanced in your hand. Knife construction
and commonly used knives are discussed here; knife safety and care as well as cutting
techniques are discussed in Chapter 6, Knife Skills. A good knife begins with a single piece
of metal, stamped, cut or best of all forged and tempered into a blade of the desired shape.
The metals generally used for knife blades are;
1 Carbon steel—An alloy of carbon and iron, carbon steel is traditionally used for blades
because it is soft enough to be sharpened easily. It corrodes and discolours easily, however,
especially when used with acidic foods.
2 Stainless steel—Stainless steel will not rust, corrode or discolour and is extremely durable.
A stainless steel blade is much more difficult to sharpen than a carbon steel one, although
once an edge is established; it lasts longer than the edge on a carbon steel blade.
3 High-carbon stainless steel—an alloy combining the best features of carbon steel and
stainless steel, high—carbon stainless steel neither corrodes nor discolours and can be
sharpened almost as easily as carbon steel. It is now the most frequently used metal for
blades.
4 Ceramic—A ceramic called zirconium oxide is now used to make knife blades that are
extremely sharp, very easy to clean, rustproof and nonreactive. With proper care, ceramic
blades will remain sharp for years, but when sharpening is needed, it must be done
professionally on special diamond wheels. Material costs and tariffs make ceramic-bladed
knives very expensive. Although this ceramic is highly durable, it does not have the flexibility
of metal, so never use a ceramic knife to pry anything, to strike a hard surface (for example,
when crushing garlic or chopping through bones) or to cut against a china or ceramic
surface. A portion of the blade, known as the tang, fits inside the handle. The best knives are
constructed with a full tang running the length of the handle; they also have a bolster where
the blade meets the handle (the bolster is part of the blade, not a separate collar). Less
expensive knives may have a 3/4th—length tang or a thin “rattail" tang. Neither provides as
much support, durability or balance as a full tang.

Knife handles are often made of hard woods infused with plastic and riveted to the tang.
Moulded poly- propylene handles are permanently bonded to a tang without seams or rivets.
Stainless steel handles welded directly to the blade are durable but very lightweight. Any
handle should · be shaped for comfort and ground smooth to eliminate crevices where
bacteria can grow.
Knife shapes and sharpening Equipment you will collect many knives during your career,
many with specialized functions not described here. This list includes only the most basic
knives and sharpening equipment
FRENCH OR CHEF"S KNIFE An all purpose knife used for chopping, slicing and mincing
Its rigid 8 to 14 inch long blade is wide at the heel and tapers to a point at the tip.
UTILITY KNIFE and all purpose knife used for cutting fruits and vegetables and carving
poultry its rigid 6 to 8 inch-long blades is shaped like a chef’s Knife but narrower.
BONING KNIFE A smaller knife with a thin blade used to separate meat from Bone. The
blade is usually 5 to 7 inches long and may be flexible or rigid.
PARING KNIFE a short knife used for detail work or cutting fruits and vegetables the rigid
blade is from 2 to 4 inches long. A tour née or bird’s beak knife is similar to a paring knife but
with a curved blade it is used to cut curved surfaces or tour née vegetables.
CLEAVER A Knife with a large, heavy rectangular blade used for Chopping or cutting
through bones.
SLICER A knife with a long, thin blade used primarily for slicing cooked meat. The tip may
be round or pointed, and the blade may be flexible or rigid. A similar knife with a serrated
edge is used for slicing bread or pastry items.
BUTCHERS KNIFE sometimes known as a scimitar because the rigid blade curves up in a
25- degree angle at the tip, it is used for fabricating raw meat and is available with 6 to 14-
inch blades.
OYSTER AND CLAM KNIVES The short, rigid blades of these knives are used to open
oyster and clam shells. The tips are blunt; only the clam knife has a sharp edge
Sharpening Stone
Also known as a whetstone, a flat brick of synthetic abrasives that is used. To put an edge
on a dull blade. Various grit Sizes are available. The most practical sets include both coarse
and fine-grit stones.

Steel
A scored, slightly abrasive steel rod used to hone or straighten a blade immediately after and
between sharpening.
Cookware
Cookware includes the sauté pans and stockpots used on the stove top as well as the
roasting pans, hotel pans and specialty molds used inside the oven. Cookware should be
selected for its size, shape, ability to conduct heat evenly and overall quality of construction.
Metals and Heat Conduction
Cookware that fails to distribute heat evenly may cause hot spots that burn foods. Because
different metals conduct heat at different rates, and thicker layers of metal conduct heat
more evenly than thinner ones, the most important considerations when choosing cookware
are the type and thickness (known as the gauge) of the material used. No one cookware or
material suits every process or need, however; always select the most appropriate material
for the task at hand.
Copper
Copper is an excellent conductor: It heats rapidly and evenly and cools quickly. Indeed,
unlined copper pots are unsurpassed for cooking sugar and fruit mixtures. But copper
cookware is extremely expensive. lt also requires a great deal of care and is often quite
heavy. Moreover, because copper may react with some foods, copper cookware usually has
a tin lining, which is soft and easily scratched. Because of these problems, copper is now
often sandwiched between layers of stainless steel or aluminium in the bottom of pots and
pans.

Aluminium
Aluminium is the metal used most commonly in commercial utensils. It is light- weight and,
after copper, conducts heat best. Aluminium is a soft metal, though. So it should be treated
with care to avoid dents. Do not use aluminium containers for storage or for cooking acidic
foods because the metal reacts chemically with many foods. Light-colored foods, such as
soups or sauces, may be discolored when cooked in aluminium, especially if stirred with a
metal whisk or spoon.
Anodized aluminium has a hard, dark, corrosion—resistant surface that helps preventing
sticking and discoloration.

Stainless Steel
Although stainless steel conducts and retains heat poorly, it is a hard, durable metal
particularly useful for holding foods and for low temperature cooking where as hot spots and
scorching is not problems. Stainless steel pots and pans are available with aluminium or
copper bonded to the bottom or with an aluminium layered core, Although expensive, such
cookware combines the rapid, uniform heat conductivity of copper and aluminium with the
strength, durability and non reactivity of stainless steel. Stainless steel is also ideal for
storage containers because it does not react with foods.

Cast Iron
Cast iron cookware distributes heat evenly and holds high temperatures well. It is often used
in griddles and large skillets. Although relatively inexpensive, cast iron is extremely heavy
and brittle. It must be kept properly conditioned and dry to prevent rust and pitting.
Glass
Glass retains heat well but conducts it poorly. it does not react with foods. Tempered glass is
suitable for microwave cooking provided it does not have any metal band or decoration.
Commercial operations rarely use glass cookware because of the danger of breakage.
Ceramic
Ceramics, including earthenware, porcelain and stoneware, are used primarily for baking
dishes, casseroles and baking stones because they conduct heat uniformly and retain
temperatures well. Ceramics are nonreactive, inexpensive and generally suitable for use in a
microwave oven (provided there is no metal in the gaze). Ceramics are easily chipped or
cracked, however, and should not be used over a direct flame. Also, quick temperature
changes may cause the cook- ware in crack or shatter.

Plastic
Plastic containers are frequently used in commercial kitchens for food storage or service but
they cannot be used for heating or cooking except in a microwave oven. Plastic microwave
cookware is made of phenol resin. It is easy to clean, relatively inexpensive and rigidly
shaped, but its glasslike structure is brittle, and it can crack or shatter.
Enamelware
Pans Lined with enamel should not be used for cooking; in many areas, their use in
commercial kitchens is prohibited by law. The enamel can chip or crack easily providing
good places for bacteria to grow. Also, the chemicals used to bond the enamel to the
cookware can cause food poisoning if ingested.
Non stick Coatings
Without affecting a metals ability to conduct heat, a polymer (plastic) known as
polytetrafluoroethylene (PTFE) and marketed under the trade names Teflon and Silverstone
may be applied to many types of cookware. It provides a slippery, nonreactive finish that
prevents food from sticking and allows the use of less fat in cooking. Cookware with non-
stick coatings requires a great deal of care, how- ever since the coatings can scratch, chip
and blister. Do not use metal spoons or spatulas in cookware with non-stick coatings.

Common Cookware
Pots are large round vessels with straight sides and loop handles. Available in a range of
sizes based on volume, they are used on the stove top making stocks or soups, or for boiling
or simmering foods, particular] where rapid evaporation is not desired. Flat lids are available.
Pans
Pans are round vessels with one long handle and straight or sloped sides. They are usually
smaller and shallower than pots. Pans are available in a range of diameters and are used for
general stove top cooking, especially sautéing, frying or reducing liquids rapidly.

Woks
Originally used to prepare Asian foods, woks are nova found in many professional kitchens.
Their round bottoms and curved sides diffuse heat and make it easy to toss or stir c0ntents.
Their large dmed lids retain heat for steaming vegetables Woks are useful for quickly
sautéing strips 0f meat, simmering a whole fish or deep frying appetizers. Stove top woks
range in diameter fr0m l2 t0 30 inches larger built—in gas 0r electric m0dels are als0
available.
Hotel PANS
Pans (also known as steam table pans) are rectangular stainless steel designed to hold food
for service in steam tables. Hotel pans are also used for baking, roasting or poaching inside
an oven. Perforated pans use- and for draining, steaming or icing down foods are also
available. The Standard pan is 12 by 20 inches, with pans one—half, one-third, one- and
other fractions of this size available. Hotel pan depth is not standardized at 2 inches
(referred to as a “2OO pan"), 4, 6 and 8 inches.
Moulds
The moulds are available in several shapes and sizes, and are usually made from tinned
steel. Those with hinged sides, whether smooth or patterned, and more properly referred to
as an crome molds. The hinged sides make it easier to remove the baked pate. Terrine
molds are traditionally lid- earthenware or enameled cast—iron containers used for baking .
They may be round, oval or rectangular. Timbale molds are metal or ceramic containers
used for molding aspic individual portions of mousse, custard vegetables. Their slightly
flared sides allow the contents to release cleanly when removed

Strainer & Sieves

Strainers and sieves are used primarily to aerate and remove impurities from dry ingredients
and drain or puree cooked foods. Strainers, colanders, drum sieves, other caps and chinois
are nonmechanical devices with a stainless steel mesh or screen through which food passes
the size of the mesh or screen varies from extremely fine to several millimetres wide; select
the fineness best suited for the task at hand.
Chinois and China cap
Both the chinois and china cap are cone-shaped metal strainers. The conical shape allows
liquids to filter through small openings. The body of a chinois is made from a very fine mesh
screen, while a china cap has a perforated metal body. Both are used for straining stocks
and sauces. With the chinos being particularly useful for consommé. A china cap can also
be used with a pestle to puree soft foods.
Skimmer & Spider
Both the skimmer and spider are long—handled tools used to remove foods or impurities
from liquids. The flat, perforated disk of a skimmer is used for skimming stocks or removing
foods from soups or stocks. The spider has a finer mesh disk, which makes it better for
retrieving items from hot fat. Wooden—handled spiders are available but are less sturdy and
harder to clean than all—metal designs.
Cheesecloth
Cheesecloth is loosely woven cotton gauze used for straining stocks and sauces and
wrapping poultry or fish for poaching, Cheesecloth is also indispensable for making sachets.
Always rinse cheesecloth thoroughly before use; this removes lint and prevents the
cheesecloth from absorbing other liquids.
Food mill
A food mill purees and strains food at the same time. Food is placed in the hop- per and a
hand—crank mechanism turns a blade in the hopper against a perforated disk, forcing the
food through the disk. Most models have interchangeable disks with various—sized holes.
Choose a mill that can be taken apart easily for cleaning.
Flour Sifter
A sifter is used for aerating, blending and removing impurities from dry ingredients such as
flour, cocoa and leavening agents. The 8-cup hand—crank sifter shown here uses four
curved rods to brush the contents through a curved mesh screen. The sifter should have a
medium-fine screen and a comfortable handle.
Processing equipment
Processing equipment includes both electrical and nonelectrical mechanical devices used to
chop, puree, slice, grind or mix foods. Before using any such equipment, be sure to review
its operating procedures and ask for assistance if necessary. Always turn the equipment off
and disconnect the power before disassemble cleaning or moving the appliance. Any
problems or malfunctions should be reported immediately. Never place your hand into any
machine when the power is on. Processing equipment is powerful & can cause serious injury
Slicer
Electric slicer is used to cut meat, bread, cheese or raw vegetables into uniform slices. It
has a circular blade that rotates at high speed. Food is placed in a carrier, and then passed
(manually or by an electric motor) against the blade. Slice thickness is determined by the
distance between the blade and the carrier. Because of the speed with which the blade
rotates, foods can ‘into extremely thin slices very quickly. An electric slicer is convenient for
preparing moderate to large quantities of food, but the time required to disassemble and
clean the equipment makes it impractical when slicing only a few

Mandolin
A mandolin is a manually operated slicer made of stainless steel with adjustable slicing
blades. It is also used to make julienne and waffle- cut slices. Its narrow, rectangular body
sits on the world counter at a 45—degree angle. Foods are passed against a blade to obtain
uniform slices. It is useful for slicing small quantities of fruits or vegetables when using a
large electric slicer would be unwarranted. To avoid injury, always use a hand guard or steel
when using a mandolin.
Food CHOPPER OR BUFFALO CHOPPER
Chopper is used to process moderate to large quantities of uniform size, such as chopping
onions or grinding bread for crumbs. The food is placed in a large bowl rotating beneath a
hood where curved blades chop it. The size of the cut depends on how long the food is left
in the machine. Buffalo choppers are available in floor or tabletop models. The motor can
usually be fitted with a variety of other tools such as a meat grinder or a slicer/ shredder,
making it even more useful.
FOOD PROCESSOR.
A food processor has a motor housing with a removable bowl and S shaped blade. It is
used, for example, to puree cooked foods, chop nuts, prepare compound butters and
emulsify sauces. Special disks can be added that slice, shred or julienne foods. Bowl
capacity and motor power vary; select a processor model large enough for your most
common tasks.
BLENDER
Though similar in principle to a food processor, a blender has a tall, narrow food container
and a four-pronged blade. Its design and whirlpool action is better for processing liquids or
liquid- Frying foods quickly. A blender is used to prepare smooth drinks, puree soups and
sauces, blend batters and chop ice. A vertical cutter/mixer (VCM) operates like a very large,
powerful blender. A VCM is usually floor—mounted and has a capacity of 15 to 80 quarts.
Immersion blender
An immersion blender as well as its household counterpart called a hand blender or wand-is
a long shaft fitted with a rotating four pronged blade at the bottom. Operated by pressing a
button in the handle, an immersion blender is used to puree a soft food, soup or sauce
directly in the container in which it was prepared, eliminating the need to transfer the food
from one container to another. This is especially useful when working with hot foods. Small
cord- less, rechargeable models are convenient for pureeing or mixing small quantities or
beverages, but larger heavy-duty electric models are more practical in commercial
kitchens.
Mixer
A vertical mixer is indispensable in the bakeshop and most kitchens. The U- shaped arms
hold a metal mixing bowl in place; the selected mixing attachment fits onto the rotating head.
The three common mixing attachments are the whip (used for whipping eggs or cream), the
paddle (used for general mixing) and the dough hook (used for kneading bread). Most
mixers have several operating speeds. Bench models range in capacity from 4.5 to 20
quarts, while floor mixers can hold as Whip some mixers can be fitted with shredder
slicers, meat grinders, juicers or power strainers, making the equipment more versatile.
Juicer
Two types of juicers arc available: reamers and extractors. Reamers, also known as citrus
juices, remove juice from citrus fruits. Tricky can be manual or electric. Manual use a lever
arm to squeeze the fruit with increased pressure. They are most often used to prepare small
to

Heavy equipment
Heavy equipment includes the gas electric- or steam-operated appliances used for cooking.
Reheating or holding foods. It also includes dishwashers and refrigeration units. These items
are usually installed in a fixed location determined by the kitchen’s traffic flow and space
limitations. Heavy equipment may be purchased or leased new or used. Used equipments
are most often purchased in an effort to save money. Although the initial cost is generally
less for used equipment. The buyer should also consider the lack of a manufacturer’s
warranty or dealership guarantee and how the equipment was maintained by the prior
owner. Functional used equipment is satisfactory for back-of—the—house areas. But it is
usually better to purchase new equipment if it will be visible to the customer. Leasing
equipment may be appreciated for some operations. The cost of leasing is less than
purchasing and if something goes wrong with the equipment, the operator is generally not
responsible for repairs or service charges.
STOVE TOPS
Stove tops or ranges are often the most important cooking equipment in the kitchen. They
have one or more burners powered by gas or electricity. The burners may be open or
covered with a cast-iron or steel plate. Open burners supply quick, direct heat that is easy to
regulate. A steel plate, known as a flat top supplies even but less intense heat. Although it
takes longer to heat than a burnet the flat top supports heavier weights and makes a larger
area available for cooking. Many stoves include both flat tops and open burner
arrangements.
Griddles
Griddles are similar A to flat tops except they are made of a thinner metal plate. Foods are
usually cooked directly on the griddle’s surface, not in pots or pans, which can nick or
scratch the surface. The surface should be properly cleaned and conditioned after each use.
Griddles are popular for short order and fast food type operations.
OVENS
An oven is an enclosed space where food is cooked by being surrounded with hot, dry air.
Conventional ovens are often located beneath the stove top. They have a heating element
located at the unit’s bottom or floor, and pans are placed on adjustable wire racks inside the
oven’s cavity. See Figure 5.5. Conventional ovens may also be separate, freestanding units
or decks stacked one on top of the other in stack ovens, pans are placed directly on the deck
or floor and not on wire racks. Convection ovens use internal fans to circulate the hot air;
this tends to cook foods more quickly and evenly. Convection ovens are almost always
freestanding units, powered either by gas or electricity. Because convection ovens cook
foods more quickly, temperatures may need to be reduced by 25°F to 50F (1O°C to 20c)
from those recommended for conventional ovens.
WOOD - BURNING OVENS
The ancient practice of baking in a retained—heat masonry oven has been revived in recent
years, with many upscale restaurants and artesian bakeries in- stalling brick or adobe ovens
for baking pizzas and breads as well as for roasting fish, poultry and vegetables. These
ovens have a curved interior chamber that is usually recessed into a wall. Although grafted
models are available, wood—firing is more traditional and provides the aromas and flavours
associated with brick ovens. A wood fire is built inside the oven to heat the brick chamber.
The ashes are then swept out and the food is placed on the flat oven floor. The combination
of high heat and wood smoke adds distinctive flavours to foods.
MICROWAVE OVEN
Microwave ovens are electrically powered ovens used to cook or reheat foods. They are
available in a range of sizes and power settings. Microwave ovens will not brown foods
unless fitted with special browning elements. Microwave cooking is discussed in more detail
in Chapter 10, Principles of Cooking.
BROILERS AND GRILLS
Broilers and grills are generally used to prepare meats, fish and poultry. For a grill the heat
source is beneath the rack on which the food is placed. For a broiler, the heat source is
above the food. Most broilers are gas powered; grills may be gas or electric or may burn
wood or charcoal. A salamander is a small over- head broiler primarily used to finish or top-
brown foods. See Figure 5.3. A rotisserie is similar to a broiler except that the food is placed
on a revolving spit in front of the heat source. The unit may be open or en- closed like an
oven; it is most often used for cooking poultry or meats.
Tilting skillets
Tilting skillets are large, freestanding. Flat—bottomed pans about 6 inches deep with an
internal heating element below the pans bottom. They are usually made of stainless steel
with a cover, and have a handle crank mechanism that turns or tilts the pan to pour out the
contents. Tilting skillets can be used as stock pots, braziers, fry pans, griddles or steam
tables, making them one of the most versatile of commercial appliances.
Steam kettles
Steam kettles (also known as steam—jacketed kettles) are similar to stockpots except they
are heated from the bottom and sides by steam circulating between layers of stainless steel.
The steam may be generated internally or from an out- side source. Because steam heats
the kettles sides, foods cook more quickly and evenly than they would in a pot sitting on the
stove top. Steam kettles are most often used for making sauces, soups, custards or stocks.
Steam kettles are available in a range of sizes, from a 2—gallon tabletop model to a 100-
gallon floor model. Some models have a tilting mechanism that allows the contents to be
poured out; others have a spigot near the bottom through which liquids can be drained.
STEAMERS
Pressure and convection steamers are used to cook foods rapidly and evenly, using direct
contact with steam. Pressure steamers heat water above the boiling point in sealed
compartments; the high temperature and sealed compartment increase the internal pressure
in a range of 4 to 15 pounds per square inch. The increased pressure and temperature cook
the foods rapidly. Convection steamers generate steam in an internal boiler, and then
release it over the foods in a cooking chamber. Both types of steamer are ideal for cooking
vegetables with minimal loss of flavour or nutrients.
Deep-fat fryers
Deep-fat fryers are used to cook foods in a large amount of hot fat. Fryers are sized by the
amount of fat they hold. Most commercial fryers range between 15 and 82 pounds. Fryers
can be either gas or electric and are thermostatically con- trolled for temperatures between
200 F and 400°F (90°C and 200 C). When choosing a fryer, look for a fry tank with curved,
easy—to—clean sloping sides. Some fryers have a cold zone (an area of reduced
temperature) at the bottom of the fry tank to trap particles. This prevents them from burning,
creating off—flavours and shortening the life of the fryer fat. Deep-fryers usually come with
steel wire baskets to hold the food during cooking. Fryer baskets are usually lowered into the
fat and raised manually, al- though some models have automatic basket mechanisms. The
most important factor when choosing a deep-fryer is recovery time. Recovery time is the
length of time it takes the fat to return to the desired cooking temperature after food is
submerged in it. When food is submerged, heat is immediately transferred to the food from
the fat. This heat transfer lowers the fat’s temperature. The more food added at one time, the
greater the drop in the fats temperature. If the temperature drops too much or does not
return quickly to the proper cooking temperature, the food may absorb excess fat and
become greasy.
REFRIGERATORS
Proper refrigeration space is an essential component of any kitchen. Many foods must be
stored at low temperatures to maintain quality and safety. Most commercial refrigeration is of
two types; walk—in units and reach—in or upright units. A walk—in is a large, room-sized
box capable of holding hundreds of pounds of food on adjustable shelves, A separate
freezer walk—in may be positioned nearby or even inside a refrigerated Walk-in. Reach-ins
may be individual units or parts of a bank of units, each with shelves approximately the size
of a full sheet pan. Reach—in refrigerators and freezers are usually located throughout the
kitchen to provide quick access to foods. Small units may also be placed beneath the work
counters. Freezers and refrigerators are available in a wide range of sizes and door designs
to suit any operation. Other forms of commercial refrigeration include chilled drawers
located beneath a work area that are just large enough to accommodate a hotel pan, and
display cases used to show foods to the customer.
DISH WASHERS
Mechanical dishwashers are available to wash rinse and sanitize dishware, glassware,
cookware and utensils. Small models clean one rack of items at a time, while larger models
can handle several racks simultaneously on a conveyor belt system. Sanitation is
accomplished either with extremely hot water 82°C or with chemicals automatically
dispensed during the final rinse cycle. Any dishwashing area should be carefully organized
for efficient use of equipment and employees, and to prevent recontamination of clean items.

Safety devices
Safety devices, many of which are required by federal, state or local law, are critical to the
wellbeing of a food service operation although they are not used in food preparation. Failing
to include safety equipment in a kitchen or failing to maintain it properly endangers workers
and customers.
Fire extinguishers
Fire extinguishers are canisters of foam, dry chemicals (such as sodium bi carbonate or
potassium bicarbonate or pressurized water used to extinguish small fires. They must be
placed within sight of and easily reached from the work areas in which fires are likely to
occur. Different classes of extinguishers use different chemicals to fight different types of
fires. The appropriate class must be used for the specific fire. See Table 5.2. Fire
extinguishers must be recharged and checked from time to time. Be sure they have not been
discharged, tampered with or otherwise damaged.
Ventilation systems
Ventilation systems (also called ventilation hoods) are commonly installed over cooking
equipment to remove vapours, heat and smoke. Some systems include fire extinguishing
agents or sprinklers. A properly operating hood makes the kitchen more comfortable for the
staff and reduces the danger of fire. The system should be designed, installed and inspected
by professionals, then cleaned and maintained regularly.
First—aid Kits
First—aid supplies should be stored in a clearly marked box, conspicuously located near
food preparation areas. State and local laws may specify the kit’s ex- act contents.
Generally, they should include a first-aid manual, bandages, gauze dressings, adhesive
tape, antiseptics, scissors, cold packs and other supplies. The kit should be checked
regularly and items replaced as needed. In addition, cards with emergency telephone
numbers should be placed inside the fist—aid kit and near a telephone.

FUELS used in kitchen INTRODUCTION

There are various types of fuels used in hotel kitchens to operate equipment to aid in
cooking. We use LPG or electricity at home; but in professional kitchens , it is quite different
like CNG, LPG, COAL, & WOOD etc.
Types of fuels and their usages:
LPG:
The full form of LPG is Liquefied petroleum gas is the generic name for commercial propane
and butane composed fuel used in this kitchen to fuel gas burners. This gas is supplied in
industrial cylinders or in bulk storage tanks at the hotel premised. It is supplied to the kitchen
through pipelines. These are stored in a separate place, usually known as “Gas Bank”. A
large hotel may have 100-150 cylinders. LPG should be handled with utmost care as being a
transparent gas, its leakage is not easily detectable and it is also highly combustible.
USAGE:
It is one of the most essential fuels used in the kitchen and is known for its efficiency. It is
used as a fuel for cooking range, ovens, and salamanders, some tandoors used in Indian
cooking are also fired by LPG.

WOOD:
Wood is the essential fuel used since the ancient time. The primitive man started using wood
to cook his food and now a days, it is used in hotel industry. It gives a smoky flavor to the
food and therefore wood fired pizza ovens are commonly used in the modern restaurants.
USAGE:
It is used as a fuel that impart smoky flavour.

COAL:
It is a very crude form of fuel to be used in a modern kitchen, but it is still very popular. The
smoky flavor is much desired. Coal should always be stored away from food area, ideally in
a cool, dark room and kept away from any moisture.
USAGE:
Coal is used to light tandoors and grillers for barbeque. The coal used in the kitchen in the
hotel is wood charcoal only.

STEAM:
Steaming is a cooking method to cook the dishes through steam. It is used to operate
equipment. Steam is supplied through insulated pipes to the kitchen.
USAGE:
It is used in equipment such as dish washer and steam jacket kettles.

CNG:
The full form of CNG is compress natural gas. It is slowly gaining popularity for its fuel
efficiency and environmentally friendly properties.
USAGE:
It is used in eco-friendly hotels as fuel in many types of equipment such as oven, gas ranges
etc.
SOLID FUEL/HANDY FUELS:
This fuel is made from petroleum jelly and available in small tins. These are used in F&B
service areas.
USAGE:
This type of fuel is used hardly in kitchen but is very commonly used in F&B service, where it
is used in heating up food in the chafing dishes, used commonly in banquets.
ELECTRICITY:
It is also used as a fuel to operate many types of equipment. Care should be taken while
ordering such equipment as many countries operate on certain voltage. Equipment works
on 220 watt in India, whereas in the USA, equipment works on 110 watt.
USAGE:
It is generally used to operate most of the equipment in the kitchen.

SOLAR ENERGY:
The heat from the sun is used as a fuel. This is not a very commonly used fuel in the kitchen,
but eco friendly hotels. Solar cookers are used in cooking.
USAGE:
Solar cookers utilize solar energy to cook food.