Kitchen eqipment

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Kitchen eqipment

  1. 1. PRESENTATION ON KITCHEN EQUIPMENT Chef Sunil kumar 1
  2. 2. KITCHEN EQUIPMENTS  Expensive  Work Efficiency  Care and Maintenance  Type of fuel use 2
  3. 3. CATAGORIES OF KITCHEN EQUIPMENTS  Large Equipment (ranges,steamers,boilers,sinks and tables)  Mechanical Equipment (peelers, mincers,refrigerators etc)  Utensils and Small equipment (pots,pans,knives,ladles,bowls,grater) 3
  4. 4. RANGES /STOVES A large variety of stoves is available fired by gas,electricity,solid fuels or oil. 4
  5. 5. STEAMER  Steaming ovens that work from a main steam supply need little maintenance.  Steamer fitted with gauge which registers steam pressure,overhead warning whistle. 5
  6. 6. BOILER PANS  Boiler may be heated by gas eleatricity or steam from main supply.  Different metals and various sizes(10,15,20,25litres or more capacity) 6
  7. 7. TABLES  Formica or Stainless steel topped tables should be washed with detergent water,rinsed with hot water and dried. 7
  8. 8. SINKS  Heavy galvanised iron for heavy pot wash  Differ material are used for sinks according to need 8
  9. 9. GRILLS  Heated from above probably causes more wastage of fuel then any other kitchen equipment  Heated by gas or electricity or combination of both 9
  10. 10. SLICER  Both manually and electrical  Labour saving device 10
  11. 11. REFRIGERATOR / WALK -IN  Most important equipment to store food items or raw for long time  Door should be kept closedas much as possible 11
  12. 12. 12
  13. 13. CONVECTION OVEN  Entire oven is electric fitted with an on-off switch which operates the entire oven 13
  14. 14. DOUGH MAKER  Time saving, labour saving  Electrically operated 14
  15. 15. SMALL EQUIPMENT  Mainly hand operate  Basicaly need by every body in kitchen during operation 15
  16. 16. KNIVES  Base equipment of kitchen 16
  17. 17. BOWLS / CONTAINER 17
  18. 18. LADLES 18
  19. 19. THANKS 19

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