2. 14
Large Equipment

3. Objectives
Identify various pieces of large equipment used in commercial kitchens.
Recognize marks that certify equipment is designed to meet safety and sanitation standards.
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4. Objectives
Explain properties of design and construction and how they relate to functionality.
Differentiate proper equipment for various cooking tasks.

5. Cooking Equipment
How cooking equipment applies heat to food may differ by
location of the heat source in relation to the food
use of dry heat or moist heat
speed of cooking process
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6. Cooking Equipment
Much foodservice equipment used in professional kitchens is certified
NSF International certifies that products and equipment meet public health and safety standards
Underwriter’s Laboratories (UL) certifies equipment is safe
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7. Cooking Equipment
OSHA mandates that employees are properly trained before using equipment and are provided with proper safety equipment
Safety equipment can include hot pads or heat protective gloves
Local or state laws may prohibit workers under 18 from using certain equipment

8. Ranges Range refers to a cooktop or stove
There are four types of ranges commonly found in commercial kitchens
open-burner
induction
griddle
flattop
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9. Ranges Open-burner range Most common type of commercial cooktop
Courtesy of Middleby Corp.
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10. Ranges Induction range
Uses technology that oscillates molecules, which creates heat to cook the food
Energy efficient
High heat control
Remains cool to the touch
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11. Ranges
Griddle
Slightly tilted cooking surface allows grease to run off
Popular for fast-paced, short-order establishments
Courtesy of Imperial Manufacturing
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12. Ranges
Flattop range
Pots and pans are moved to hotter or cooler spots on the flattop to regulate heat
Courtesy of Blodgett Corp.

13. Ovens Conventional ovens Ovens use thermostats to regulate heat
Insulated compartments in which air is heated
Hot, dry air circulates, transferring heat to the food by convection
Ovens use thermostats to regulate heat
Courtesy of Blodgett Corp.
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14. Ovens Convection ovens Fan helps circulate air inside the oven
Foods are cooked at lower temperatures with more even cooking and faster browning
Courtesy of Middleby Corp.
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15. Ovens
Cook-hold ovens
Designed to cook at lower temperatures [180°F–225°F (82°C–107°C)]
Holding mode maintains the items at the correct temperature until ready to be served
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16. Ovens Combination ovens
Moisture enhances heat transfer, reduces cooking time
Operate as a convection oven, in combination mode, or as a convection steamer
Courtesy of Blodgett Corp.
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17. Ovens
Microwave ovens
Bombard food with microwave radiation, which causes water molecules in the food to vibrate and create heat
Used primarily for reheating or thawing

18. Steamers Convection steamers Cook by directing jets of steam at food
Perforated hotel pans allow steam to circulate and condensation to drain off
Photo courtesy of Cleveland Range
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19. Steamers Pressure steamers
Inject steam into tightly sealed chamber, allowing pressure to build
Pressurized steam holds more heat energy and cooks more quickly
Photo courtesy of Cleveland Range

20. Kettles Steam-jacketed kettles
Capacities range up to 100 gallons (379 L)
May have a spigot or a tilting mechanism for draining
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21. Kettles
Tilt braiser
Designed to stew or braise, but can also be used to sauté, panfry, simmer, and poach
Tilts forward to pour out contents
Capacities range from 8 to 40 gallons (30 to 151 L)

22. Grills and Broilers Grills and broilers cook with radiant heat
Broilers cook foods quickly using heat as high as 1600°F (871°C), often referred to as an “upright broiler”
Courtesy of Imperial Manufacturing
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23. Grills and Broilers
A salamander is another type of broiler used in commercial kitchens
Salamander
Courtesy of Blodgett Corp.
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24. Grills and Broilers
Grills are designed using different types of heat sources
gas flame
electric element
burners that heat various materials
charcoal
Courtesy of Middleby Corp.

25. Fryers Deep fryers Cook foods by submerging them in hot fat
Use a thermostat to maintain fat at a constant temperature
Classified by the amount of fat they hold
Courtesy of Middleby Corp.
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26. Fryers Pressure fryers
Fry kettles with tightly sealed lids that use pressure to fry foods more rapidly at lower temperatures
Widely used for fast-food fried chicken
Henny Penny PFE-500 Electric Pressure Fryer

27. Holding Equipment Steam tables
Large water bath that keeps food in hotel pans and metal inserts hot
Can be heated by gas or electric
Available in a variety of sizes
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28. Holding Equipment Warming cabinets
A heated, enclosed cabinet used to hold food
May have a feature that maintains moisture in the cabinet

29. Objective
Compare the different types of refrigeration units.

30. Refrigeration Stores foods at or below 41°F (5°C)
A chemical coolant circulates through tubes inside the refrigerator and pulls the heat out of the food storage compartment
The heat is released with the aid of a fan or cool water outside the compartment
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31. Refrigeration Freezers keep foods at 0°F (−18°C) for long-term storage
Refrigerators and freezers are defined by their size
Walk-in refrigerators: the size of a room and tall enough to walk in
Reach-in refrigerators: smaller units often located under counters or worktables
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32. Refrigeration Guidelines for refrigeration equipment
Don’t use refrigerator or freezer to cool hot product
Don’t overload, allow for free airflow
Keep interior fans and coils free from obstructions
Store boxes or trays so that ventilation is not obstructed
Keep doors tightly closed whenever possible

33. Objective
Understand the importance of proper equipment maintenance for controlling costs.

34. Maintaining Equipment
The chef is responsible for ensuring that
staff is properly trained on the operation of equipment
a preventive maintenance schedule for each piece of equipment exists and is followed
Before using equipment, ensure that it is properly working
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35. Maintaining Equipment
Many foodservice operations purchase service contracts with equipment service companies
A service contract allows the operator to prepay a flat fee for future maintenance on equipment

36. Review
Name two organizations that certify foodservice equipment meets safety and sanitation standards.
NSF International
Underwriters Laboratories (UL)
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37. Review List the four different types of ranges.
Open-burner, induction, griddle, flattop
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38. Review What method(s) of heat transfer do ovens use? convection
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39. Review List the two types of steamers. convection and pressure
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40. Review Explain the difference between broilers and grills.
Heat source is above food in a broiler, heat source is below food in a grill
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41. Review What is the importance of holding equipment?
Steam tables and warming cabinets hold food at a temperature that keeps food safe, healthy, and appealing
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42. Review Explain the importance of refrigeration equipment.
Refrigeration keeps food below the temperature danger zone until it is ready to be cooked or served
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43. Review
Describe different ways equipment maintenance costs can be controlled.
Properly training employees on how to use equipment; following preventive maintenance schedules; purchasing a service contract with an equipment service company

44. Identification: Large Equipment
Salamander
Conventional oven
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45. Identification: Large Equipment
Warming cabinet
Steam-jacketed kettle
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46. Identification: Large Equipment
Open-burner range
Pressure fryer
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47. Identification: Large Equipment
Convection oven
Grill
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48. Identification: Large Equipment
Steam table
Broiler
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49. Identification: Large Equipment
Tilt braiser
Griddle
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50. Identification: Large Equipment
Deep fryer
Cook-hold oven
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51. Identification: Large Equipment
Combination oven
Convection steamer
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52. Identification: Large Equipment
Flattop range
Microwave oven
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53. Identification: Large Equipment
Pressure steamer