1. Broilers and Salamanders
Cooking Equipment
Broilers and Salamanders
Same cooking operations as broilers.
Heat source (gas, electricity, or charcoal) is below the grid that holds the food.
Charcoal taste is created by smoke from meat fats that drip into the heat source.

2. Stelly’s – Entrée Station
Tools kept under the grill
Use only OLD sheet pans to clean

3. Cooking Equipment Griddle
Flat, smooth, heated surfaces on which food is cooked directly.
Available as separate units or as part of a rangetop.
Stelly’s- frontline

4. Stelly’s- frontline Student is cooking DIRECTLY on the griddle.
Breakfast in a bun for the break.
Griddle used for grilled cheese sandwich’s, quesadilla, etc

5. Cooking Equipment Panini Griddle
Flat, smooth, heated surfaces on which food is cooked directly.
Stelly’s- Cashier Window- entrée station

6. Cooking Equipment Deep Fat Fryer Cooks foods in hot fat
Standard Deep Fryers
Powered by either gas or electricity.
Thermostatic controls maintain fat at preset temperatures.
Stelly’s- frontline

7. Cooking Equipment Steam Kettle
Tilt or Trunnion Kettles can be tilted for emptying.
Non-tilt kettles are emptied by a spigot and drain on the bottom.
Heat is controlled by regulating the steam flow or by adjusting the thermostat.
Stelly’s- beside convection oven

8. Stelly’s Trunnion Kettle
Used for large quantities of sauces and soups. (4Litres)
Remember the kettle gets HOT!!!

9. Cooking Equipment Steam Cookers
Pressure-less Steamers or Convection Steamers
This type does not operate under pressure.
Jets of steam are directed at the food.
This speeds the heat transfer.
Door can be opened any time during cooking.
Stelly’s – next to trunnion kettle

10. Stelly’s Steamer
Use the perforated stainless hotel pans found underneath.
Steam eggs ( 13 min. for hard boiled)
Steam vegetables, potato’s, tomatoes for tomato concasse,