Cooking Equipment A deep-fat fryer cooks food at a constant temperature, which is controlled by a thermostat. Automatic or computerized fryers lower and raise food baskets in and out of fat at a preset time.
Cooking Equipment An open-burner range has four to six burner units, each with individual controls. Each burner has its own heat source. This allows more efficient use of heat than with a flat-top range.
Cooking Equipment Flat-top Range or French-top Range, the burners of a flat top range are arranged under a a solid top that produces even heat over a large surface area. Flat-top ranges cannot be used as a griddle.
The tilting skillet is the most flexible piece of equipment in a commercial kitchen. It is large, flat cooking surface with sides to hold liquids. The skillet can be tiled to pour out liquid. It can be used as a griddle, fry pan, brazing pan, stock pot, bain marie or steamer.
A steam-jacketed kettle also uses steam to cook foods quickly, but the steam does not come into direct contact with food. The steam is pumped between two stainless steel containers. The steam heats the inner kettle and cooks food quickly and evenly.
Cooking Equipment A deck oven is also known as a stack oven. Electric deck ovens have separate baking controls for the lower deck and for the upper deck. Deck ovens are used for baking, roasting and braising.