When working with large equipment, safety precautions must be observed and proper maintenance and cleaning consistently done. Learn to use the equipment safely by getting proper instruction and reading the manufacturer's instructions. - Culinary Essentials p.126

1. Prepared by:
Jacquiline L. Alonzo

2. SLICING, MIXING, PURÉEING AND
GRINDING EQUIPMENT
 Slicers, mixers, blenders,
food processors, meat
grinders and other pieces of
large equipment make it
possible to prepare a large
volume of food rapidly.
 Some of this equipment is
essential in order to achieve
the best possible texture in
a dish.
pinkelephantrelics.com

3. 1. MANDOLINE AND JAPANESE
SLICERS
 These slicing devices have
blades of high-carbon steel
used to make such cuts as
slices, juliennes, gaufrettes,
and batonnes. Lever adjust
the blades to achieve the
cut and thickness desired.
overstock.com

4. 2. FOOD/MEAT SLICER
 This machine is used to
slice foods to even
thicknesses, and is
especially useful for
slicing cooked meats and
cheeses. A carrier moves
the food back and forth
against a circular blade
which is generally carbon
steel. Follow all safety
precautions when using
this machine.
eBay.com

5. 3. STANDING MIXER
 This machine is an electric
mixing machine, that has
large bowls of varying
capacities (7-quart, 10-quart,
20-quart, 40-quart and so
on.) the bowl must be
locked in place before
operating the machine. Be
sure to use the appropriate
attachment; whip, paddle or
dough hook.
Grate & Barrel.com

6. 4. FOOD PROCESSOR
 This is a processing machine
that houses the motor
separately from the bowl,
blades and lid. Food
processor can grind, purée,
blend, emulsify, crush and
knead foods.
Kitchenew.net

7. 5. COUNTERTOP BLENDER
 Blenders are used to purée,
liquefy, and emulsify foods.
This machine consists of a base
that houses the motor and a
removable lidded jar with a
propeller- like blade in the
bottom. Speed settings for the
motor are in the base.
Amazon.com

8. 6. IMMERSION BLENDER
 An immersion blender is also
known as a hand blender,
stick blender or burr mixer. It
is a long, stick –like machine
that houses a motor on one
end of the machine with a
blade, on the other end. An
immersion blender operates
in the same manner as a
counter top blender to purée
and blend foods; the
advantage is that foods can be
blended directly in the
cooking vessel.
foodsaver.com

9. 7. VERTICAL CHOPPING MACHINE
(VCM)
 The vertical chopping
machine is used to grind,
whip, emulsify, blend, or
crush large quantities of
foods. A motor at the base is
permanently attached to a
bowl with integral blades.
Aliexpress.com

10. 8. FOOD CHOPPER (BUFFALO
CHOPPER)
 Food choppers are available
in floor and tabletop models.
The food is placed in a
rotating bowl that passes
under a hood, where blades
chop the food
Aliexpress.com
youtube› 4ESS5640.com

11. 9. MEAT GRINDER
 This is a freestanding
machine or an attachment
for a standing mixer. Foods
are dropped through a feed
tube, pulled along by a
metal worm, then cut by
blades as the food is forced
out through the grinder
plate.
eBay.com

12. 10. KETTLE, STEAMERS AND
FRYERS
 Kettles and steamers are
enable a chef to prepare large
amounts of food efficiently,
since the heat is applied over a
much larger area than is
possible when a single burner
is used. FRYING is one of the
main cooking processes.
Deep-fat fryers allow food to
be properly cooked in hot oil.
eBay.com/Aliexpress.com

13. 11.STEAMED-JACKETED KETTLE
 This freestanding or tabletop
kettle circulates steam
through the walls, providing
even heat. Units vary; they
may tilt and may have spigots
or lids. Available in range of
sizes, this kettles are
excellent for producing
stocks, soups, and sauces.
eBay.com

14. 12.TILTING KETTLES
 This large, relatively shallow
freestanding unit (also known
as Swiss brasier, tilting skillet,
and tilting fry pan) is versatile
enough to use as a griddle, a
stockpot, or a sauté pan. It is
used for braising, stewing, and
sautéing large quantities of
meats and vegetables at one
time in kitchens that prepare
foods in high volume.
IndiaMart.com

15. 13. PRESSURE STEAMER/COOKER
 With a pressure steamer foods
are cooked by means of high
temperature steam. Water is
heated under pressure in a
sealed compartment, allowing
it to reach temperatures
greater than 212°F/100°C. The
pressure must be released
before you open the door. The
cooking time is controlled by
automatic timers, which open
the exhaust valves at the end
of cooking time to vent the
steamer.
Amazon.com

16. 14. CONVECTION STEAMER
 In a convection steamer, the
steam is generated in a boiler
and then piped to the cooking
chamber, where it is vented
over the food. Pressure does
not build up in the unit; it is
continuously exhausted,
which means the door may be
opened at any time without
danger of scalding or burning
as with a pressure steamer.
Amazon.com

17. 15. DEEP-FAT FRYER
 Floor and counter top fryers
hold frying oil in stainless-
steel reservoir. A heating
element, controlled by a
thermostat, raises the oil to
the desired temperature
and maintains it. Stainless-
steel wire baskets are used
to lower foods into the hot
oil and lift them out.
eBay.co.uk.com

18. 16. STOVES AND OVENS
 A conventional stove
consists of range (or
stovetop) with an oven
located below the range.
However, there are a
number of different
variations on this standard
arrangement. Gas or
electric ranges are available
in many sizes and with
various combinations of
open burners.
Lushame.com

19. 17. OPEN-BURNER RANGE
 The open-burner range may
be electric elements or gas.
Pots and pans are set
directly on an electric
element, while gas burners
have a grid to hold the pot
slightly above the flame.
eBay.com

20. 18. FLAT-TOP AND RING-TOP
RANGES
 Consist of a thick solid plate
of cast iron or steel set over
the heat source. Once the
plate is heated, it provides
an indirect heat, which is
more even and less increase
than direct heat. Flat-tops
give relatively even and
consistent heat. onlytopreviews.com

21. 19. INDUCTION COOKTOP
 The induction cook top
generates heat by means of
the magnetic attraction
between the cook top and a
steel or cast iron pan. The
cook top itself remains cool.
Reaction time is significantly
faster with the induction
cook top than with
traditional burners. magneticooky.com

22. 20. GRIDDLE
 A griddle has a heat source
located beneath a thick place
of metal, similar to a flat top,
made of cast, iron or steel.
Foods are cooked directly on
this surface
eBay.com

23. 21. CONVENTIONAL/DECK OVENS
 In a conventional oven the
heat source is located on
the bottom, underneath
the floor, or deck of the
oven. Heat is then
conducted through the
deck to the cavity.
Conventional ovens can be
located below a range top
or as individual shelves
arranged one above
another.
Bestadvisor.com

24. 22. CONVECTION OVEN
 In a convection oven, fans
force hot air to circulate
around the food, cooking it
evenly and quickly. Some
convection ovens have the
capacity to introduce
moisture. Special features
may include infrared and a
convection – microwave
combination.
Bestadvisor.com

25. 23. COMBINATION STEAMER
OVEN
 This piece of equipment,
powered by either gas or
electricity, is a combination
steamer and convection oven.
It can be used in steam mode,
hot-air convection mode or
heat/steam (combination
mode)
Burket.com

26. 24. SMOKERS/BARBECUE OVENS
 A true smoker will treat
foods with smoke and can
be operated at either cool
or hot temperatures.
Smokers generally have
racks or hooks, allowing
foods to smoke evenly.
eBay.co.uk.co

27. 25. MICROWAVE OVEN
 The microwave oven uses
electricity to generate
microwave radiation, which
cooks or reheat foods very
quickly. Some models
double as convection ovens
Zouton.com

28. 26. GRILLS, BROILERS, AND
SALAMANDERS
 Grills have radiant source located
below the rack. Some grills may
burn wood or charcoal or both,
but units in restaurants are often
either gas or electric with ceramic
‘rock’ to give the effect of a
charcoal grill.
 Broilers have a radiant heat
source located above the food.
 Some grills and broiler have
adjustable racks that can be
raised or lowered to control
cooking speed.
 Salamanders are small broilers,
used primarily to finish or glaze
foods.
bluestancooking.com

29. REFERENCES:
 The American Culinary Federation, CULINARY ESSENTIALS, Pearson
Education Inc. 2006, pp.126 – 130
 Google and Bing Search Engines Images