1. A Sneak Peek Behind Closed Doors
Mallory Thomas Mrs. Shellie Dore
HUEC 3119

2. What’s in your kitchen?
Have you ever wondered what’s behind the doors to the kitchen in your favorite restaurant?!
How do they make your favorite dish?
Who’s making your favorite dish?
Are the dishes even clean…….

3. Steam Jacketed Kettles
Offers fast cooking  about 1/3 the time of a stockpot on a cooking range
Most frequently used by large institutional food service operations like those found in hospitals and school cafeterias
Food DOES NOT come in contact with steam
What exactly does it do?
Steam flows in a space or “jacket” surrounding a kettle, utilizing the steam for heat to cook the food

4. Features Steam outlet safety valve and pressure gauge
Steam pressure inside the jacket that determines the kettle’s operating temperature
Direct connected or self generated steam supply
Mounted on tubular legs, pedestal,
wall brackets, or set on a table
It’s modular design makes it easy
to combine with other equipment
to save space

5. + Advantages/ - Disadvantages
Primary advantage: much less laborious than cooking over a hot stove
No danger of scorching food, as there is with direct heat
More efficient – greater quantities can be produced at one time
Improves consistency & reduces product loss from burn-on
Reduce heavy lifting
Easier to clean (especially the tilting versions)
Disadvantages
Large footprint requires additional space in kitchen
Large models require additional floor drains for cleaning
The most efficient of the three fuel types is direct steam, but requires the most initial investment in that a boiler is required.

6. The “Ins and Outs”
Who?: Blodgett, Cleveland Range, Southbend, Vulcan-Hart
How much?: Ranging from as little as $3,100 to $79,000
Based mostly on:
Size (some of the biggest being 250 gal, and smallest being 1 gal)
Options
Power type (electric is more expensive)
Manufacturer
*Life Span: years

7. What does it run off of?
A choice of 4 different voltages  that can require up to 42,000 watts of power (the last three voltages are for the large kettles, with most requiring what is called “3 phase” power)
120 volts
208 volts
240 volts
480 volts
Energy Star rated kettles are available
Additionally, Kettles can be obtained that run on direct steam (supplied by a boiler), or on natural gas / propane.

8. 2 Shells There is an inner and outer shell:
Outer shell can extend up the sides half-way, two-thirds, or all the way to the top of the inner shell.
This provides many more square inches of heating surface
than can be obtained with a stock pot on a range.
Stock pot can only be heated on the bottom, and
foods are subject to scorching and sticking.
This is why kettles require little supervision during
the cooking process!

9. Types Deep kettles, fully or two thirds jacketed
Shallow kettles, always full-jacketed
Trunnion or tilting kettles
Stationary types

10. *Deep kettles, fully or two thirds jacketed
Best for soups, puddings, and pie fillings
Two thirds jacketed kettles make up the majority of the installations (steam jacket surrounds two thirds of the kettle’s product-contact surface)
These units are usually deep and use a minimum of floor space

11. *Shallow kettles, always full-jacketed
Best for braising and browning meats and stews
Fully jacketed kettles are shallower and are usually selected for special-purpose cooking situations because they reduce food crushing, as is experienced when boiling potatoes, and they provide easier access to cooked products

12. *Trunnion or tilting kettles
Includes a tilting device and pouring lip for unloading
Used predominantly by military and family style food service
Self locking devices to secure kettle in desired position
Large floor models or small units
Capacities: from 1 qt-80 gal (up to 12 gal suitable for table mounting and rotation vegetable cookery)

13. *Stationary types Best for liquids or thin mixtures
Tangent outlet for straight flow drain off
Capacities: gal
Most Expensive

14. References
Food Service Management, Principles and Practices (June Payne-Palacio, MonicaTheis)
Design and Layout of Foodservice Facilities, Third Edition (John C. Birchfield, John Birchfield, Jr.)

15. Dish machines
Dish machines are the commercial/institutional versions of your household dishwasher
Probably one of the most important purchases for a food service facility!
Come in a variety of sizes, depending on the amount of dishes needing cleaning per hour. The higher the demand, the larger capacity washer needed. And as usual, a bigger washer costs more money!
These machines perform a critical task in maintaining food safety, with most adhering to or exceeding NSF/ANSI-3 requirements to maintain public health and sanitation standards.
Dish machines come in two basic types: High Temp and Low Temp

16. Features
Machine sizes are judged in terms of the number of “racks” they can process per hour
A rack holds about 18 dishes or 36 glasses
For every 100 meals served, approximately 35 racks of dirty dishes need to be washed.
The number of meals served per hour in an establishment will dictate the size of the machine required.
Low temp machines use chemicals and water to sanitize dishes. The chemicals require special handling and need monitoring in order to assure the dishes are properly cleaned
High temp machines use very hot water to sanitize dishes. These machines feature booster heaters to increase the temperature of the water to that required by NSF regulations
Most all the dish machines require the dishes and glasses to be loaded into special crates or “racks” to hold the dishes while they are being cleaned

17. + Advantages/ - Disadvantages
High Temp machines
Advantages
No chemicals required
Dishes are flashed dried at the end of the cycle and ready for use
Most effective at removing grease
Disadvantages
Higher initial cost
Higher energy consumption
Heating elements can fail and require maintenance
Low Temp Machines
Lower initial cost
Lower energy consumption
No heating elements to fail
Relies on chemicals to sanitize the dishes
Chemicals must be routed to the sewer along with waste water
Dishes require longer to dry

18. The “Ins and Outs” Who?: CMA, Hobart, Insinger, Jackson, Meiko
How much?: Ranging from as little as $3,100 to $21,000
Based mostly on:
Size (Some of the biggest can process several hundreds of plates per hour)
Configuration: door type, under counter, or conveyor fed
Type of machine: high temp or low temp (high temp is more expensive)
Manufacturer
*Life Span: years

19. What does it run off of?
As with many different pieces of commercial kitchen equipment, dish machines can run off a choice of 3 different voltages  that can require up to 41,000 watts of power (voltages for the large all-electric machines typically require what is called “3 phase” power)
120 volts
208 volts
240 volts
480 volts
Many hi temp models include options for heating that include the use of steam, natural gas burners, or electric heat. They are available in energy star rated models to save on energy.

20. Types / Configurations
The two different types of commercial / institutional dish machines come in six basic configurations:
Low temp door type
High temp door type
Low temp conveyor fed
High temp conveyor fed
Low temp under counter
High temp under counter

21. *Door Type Dish Machines
Low Temp
High Temp
Door type dish machines offer the intermediate capacity range for dish machines with processing capacities of racks per hour.
This is the style found most often in restaurants.

22. *Conveyor Fed Dish Machines
Low Temp
HighTemp
Conveyor fed models offer the highest capacity, with some being able to easily process 400 racks per hour. These are ideal for large facilities such as cafeterias.
These are the most expensive dish machines

23. *Under Counter Dish Machines
Low Temp
High Temp
Under counter models can process about 35 racks per hour. This is roughly equivalent to a residential dishwasher, and is reserved for those facilities with the smallest of demands.
These are the least expensive of the dish machines

24. References
commercial_dishwash_intro.aspx

25. THE END!