ELECTRICAL AND NON-ELECTRICAL EQUIPMENTS IN: Food Storage Food Preparation and Service Dishwashing Laundering

2. ELECTRICAL AND
NON-ELECTRICAL
EQUIPMENTS IN:
• Food Storage
• Food Preparation and
Service
• Dishwashing
• Laundering
Jazna Naushad
II MSc. FSMD

3. 1. Food preparation
equipments

4. • It involves pre-preparation and
preparation equipments
• All foods have to be prepared before
cooking and serving
Eg: peeling, cutting, grinding, sautéing etc
• Each process requires knowledge and
skills

5. Dough Moulding machine:
Dough mixing machine
Works on electricity with the help of
mortar
Chapathi dough, bread dough etc
Espresso machine:
It is traditionally used to prepare Italian
coffee
Electrical Equipments

6. Mixer:
• Popularly known as mixy
• It combines the features of mixer, blender,
chopper, grinder, juicer etc
• Body consists of: a heavy base, cutting blade
and a container (diff . Containers)
Juice extractor:
• Consists of hemispherical doomed shaped
central portion with radial wedges fixed on a
perforated plate which fits on bowl

7. Electrical and non-electrical equipments
Bread slicer:
It slices a loaf of bread for texture and clean
size
Wet grinder:
Common in Indian kitchen
It uses water for grinding and to keep the
products cool
Used for making pastes from grains and lentils
Stone grinders are usually used as it does not
generate heat and has longer life

8. Beaters:
• Used to develop a fine texture in food
• Available in 2 types:
– Whisk type:
incorporation of large amount of air to give a coarse
texture
Made of many fine wires looped, interlaced, twisted
or coiled that unite on loose end to form handle
Use great deal of energy
– Rotary type:
4 independent loops of metal ribbons each attached
to an axle
 single rotation results in many rotations hence saves
energy and time

9. Non-Electrical equipments
Peeling equipment:
• A metal blade is attached to a wooden, metal or
plastic handle
• Peels the outer skin
Chopper:
• It helps chops vegs and fruits to small pieces

10. Stockpot:
• Used for preparation of stocks and simmering
of large quantities of liquid
• 8 – 200 liters
Saucepot:
• A round pot of medium depth
• Shallower than stockpot, making stirring and
mixing easier
• Soups, sauces etc

11. Saucepan:
• Similar to saucepot but smaller and light
in weight
Sauté pan:
• Similar to saucepan, but heavier
• Used for browning, sautéing and frying
• Broad surface area for rapid reduction in
quantity

12. Cast iron skillet:
• Heavy, thick bottomed fry pan
• Used for frying
Butcher knife:
• Heavy, broad and slightly curved blade
• Used for cutting, sectioning and trimming raw
meats
Cleaver:
• Heavy broad blade used for cutting through bones

13. Cutting board:
• Made from hard wood, hard rubber or plastic
• Used for cutting meat, vegs, fruits etc.
• Must be cleaned regularly after use
Strainer:
• Round bottom, cup shaped tool
• Made of screen type mesh or perforated metal
• Used for straining pasta, tea powder etc.

15. 2. Cooking
equipments

16. Electrical equipments
Heater (open coil):
• Also called as hot plate
• Made of chrome plated or enameled metal
sheet
• Exposed coil is placed inside grooves of a
round porcelain plate to avoid short circuit
Toaster:
• Used to toast the bread
• 2 types:
– Ordinary, where the bread has to be removed
– Pop-up type, where the bread will pop-up

17. Broiler:
• An electric element or a ceramic element
heated by a gas flame becomes very hot
which gives out infra red radiation
• These are used to heat food rapidly
Electric range:
• Consists of a frame, surface heating units,
exterior surface and oven
• Frame is made of steel
• Can be used for cooking an baking

18. Microwave oven:
• Radiations penetrate into the food (2 inch),
agitates the water molecules causing it to heat
eventually cooking occurs
• If water less foods are kept, only the plates
heats up
• For larger foods conduction occurs

19. Conventional ovens:
• Operates by heating air in an enclosed
space
• Pans are placed directly on the oven
deck
• Temperatures are adjustable for each
deck
• Contains fans that circulate the air and
distribute the heat rapidly thru’out
interior
• Due to forced air , cooking occurs
quickly at lower temperatures

20. Electric Tandoori:
• It is an Indian item used for making
tandoori chicken, nans, chappathi etc
• Body is double convex shaped and is made
from thick sheet of Al
• Upper part , lid has roughened inner
surface and is used to stick nans..
• Lower part, wire gauze a mild way upon
which the cooked nans fall; also used for
cooking chicken

21. Electric kettle:
• Extremely useful house hold
• Enables boiling water at room temp.
• Uses less current
• Inner surface is metal and outer surface is
vitreous enamel

22. Non – Electrical equipments
Kerosene oil stove / wick stove:
• Commonly used in India
• Kerosene is the fuel used
Grills:
• The heat source is below the grid that holds the
food
• Foods are liked due to the presence of charcoal
taste created from smoke

23. Gas stove:
• It uses LPG
• Effective and time saving
• It consists of a frame that is chrome plated or
enameled stainless steel and a burner which is
connected to the gas supply pipe thru’ a gas
burner valve
• Burner is molded from cast iron stainless steel
or Al and is perforated

24. Pressure cooker:
• Closed type of saucepan consisting of a deep bottom pan with
a side handle
• Cover lid has fittings of pressure valve (weight) and a safety
valve and tightly fits in bottom pan with help of a rubber loop
• Weight helps escape of steam
• Jiggling is a way to release excess steam
• After attaining the steam pressure, Cooking starts
• Principle – boiling point of liquid varies directly with pressure
applied on its surface, hence boiling at increased temp.
cooking occurs in shorter period
• Made from stainless steel or Al of single sheets
• While opening pressure valve is lifted then kept under water
for cooling and then opened

25. 3. Holding and
serving
equipments

26. Trolleys:
Used for transport of food from the
kitchen to service area
–Hors d’oeuvre trolley
–Guéridon trolley
–Carving trolley
–Room service trolley
–Dessert trolley

27. Crockery:
• Made of silica, soda ash, china clay ,
porcelain, melamine etc. and dry glazed
• Available in different designs, shapes
and colors
Silverware:
• Made of electroplated nickel, silver
or stainless steel etc
• Eg: egg cups, butter dish, coffee jars

28. Glassware :
• Made of glass, crystal, silver etc.
• Can be of diff. sizes, shapes and for diff.
purposes
Cutlery:
• Made of steel, stainless steel, porcelain,
melamine etc
• Used for diff. purposes and available in diff.
sizes and shapes

29. 4.Food Storage

30. Food storage
Storage involves arranging goods in specified
areas within spaces earmarked for particular
material, till they are required to use by the
production, service or by other departments
Storage varies acc. To temperature, time,
requirement of light etc.
There are 2 types of storage mainly:
Dry storage rooms
Low temperature storages

31. Electrical equipments:
Hot food cabinet:
• Used to keep food hot for longer
duration
• Double walled oven type chamber
• May be cubical or deep rectangular in
shape made from low- gauze steel sheets
• Max. temp. – 150 to 160 ˚C
(adjustable)

32. Vacuum food storage equipment:
 The equipment includes a single chamber
floor sealer that is flexible and easily
programmable
Designed to pack food stuffs by removing
oxygen , chemicals and other pollutants
It excels at preventing contamination while
preserving the food’s color, taste, flavor etc.

33. Refrigerator
Refrigerator temperature should be below 41˚F
Over packing in refrigerator does not allow air
circulation
Warmest area is the shelf space in the door and
coolest area is in the back
Storage for different food items vary
Fresh foods, opened foods, cooked foods
should not be kept more than 4-7days

34. • It consists of a thermally insulated compartment
and a heat pump
transfers HEAT
Inside of fridge outside
– Hence the inside temp. is cooled below the ambient
temp. of room
– lowers bacteria to reproduce

35. Freezer
Used in household and industry
Temperature is at or below -18˚C
Household freezer temperature can be -23 to
-18 ˚C
Used to store meat items, fish, frozen foods etc

36. Jute or Poly bags
Items usually delivered are sugar,
flour, cereals etc
If opened for use then store it in any
tight fitting bags or tins, or has to be
refrigerated
Non - Electrical equipments:

37. Cartons and cases
• Usually biscuits, canned foods, chocolates etc.
are packed in cartons
• It is stacked with labels for identification
• Open on one side for easy access to packs

38. Tins/ Jars
• Used for dried foods, pickles,
jellies, powders, oils etc
• Lined up in front of one another
• Oils and fats has to be stored away
from light

39. Insulated beverage dispensers
• Keeps beverages hot/ cold for hours
• One piece seamless double wall
polyethylene construction
• Sturdy plastic latches that will never
rust and easy to open
• Stacked with drip proof two position
tap, vent cap and molded handles

40. 5. Laundering

41. Can be done manually or with
machine
The equipment is simple and less
indicated by processes
It consists of 2 processes:
–Process of removing dirt
–Process of finishing them to regain
the appearance of neatness
 These depends on the soap /
detergent used and the method of
cleaning employed

42. Non-Electrical equipments
Sink:
Should be constructed at a height
from the floor as it facilitates
easy reach out
Draining boards should be attached
to either side of the sink
Spoons and containers:
Wooden spoons are used for
preparing starch, stirring blue and
dyes
Metal spoons are used for handling
laundry materials

43. Boiler:
Table linen, bed sheets need
to be boiled in order to
disinfect and to preserve
their whiteness
Copper made
Size depends on amount of
washing
A pair of tongs or a wooden
stick is required to move and
remove the clothes

44. Tubs and buckets:
• Essential articles used for steeping,
washing, rinsing, starching etc.
• Sometimes used as boilers
• Most suitable material used is galvanized
iron
Enamel bowls and basins:
• Medium sized are used for washing silk
and wool
• Used for preparing starch, blue, dye
• Small bowls are used for stain removal

45. Washing machine
They are of 2 types:
Front load Top load
It agitates the clothes in soapy water thus
bringing about the cleansing action
Consists of 2 portions:
Container and a Perforated cylinder which
by revolving agitates the clothes in soapy
solution
Rotation occurs thru’ electricity
Clothes are then dried in a dryer or put under
sunlight
Electrical equipments

46. Hydro extraction/ Tumbler:
• Washed linen or garments contain
water twice their weight
• Squeezed thru’ hydro-extractors
• Removed when approx. 25% water
is left for ironing
• Towels bath, mats which have a
woolly texture are dried in
tumblers to retain their fluffiness

47. Ironing:
Bed sheets, table linen, pillows et. are ironed with
a flat iron called the calender machine
Works by passing cloth thru’ 2 cylinders retaining
steam with felt covering that gives heat
Cloth is fed thru’ feeders and received at other end
by folders
Other presses are:
– Hot head press
– Steam press
– Shirt press
– Hand press

49. 6. Dishwashing

50. Dishwashing
Management of food operations are
incomplete without washing – up procedure
The common adherents are saliva, lip
marks, food materials like fats, proteins
etc.
Since food comes in contact with the
crockery, sanitary hazards may occur when
cleanliness is not of concern
First soaking is required which is followed
by rubbing with brush and abrasives, then
washed, rinsed and left for drying

51. Guidelines for efficient dishwashing
Food wastes should be collected away from
dishwashing areas in covered bins
Every crockery, cutlery have to be collected separately
to avoid contamination of areas
Availability of Hot water
Sharp tools like knives have to be kept on drain boards
All the cooking utensils have to be immediately soaked
to remove adherents
Staffs should use gloves
Washed utensils should be drained, dried and stored
in racks

52. Dishwasher
It is a mechanical device used for cleaning
utensils
Usually found in restaurants and private homes
It works by spraying hot water (55-75° C) at
dishes
A mix of hot water and detergents is circulated
by a pump to one or more rotating spray arms
which blast onto the dishes

53. Once the wash is finished, the water is drained
More hot water is pumped in and a rinse cycle
begins, After that the rinsed water is drained
and a heating element at the bottom of the tub
heats the air to dry the dishes
A rinse aid is used to eliminate water spots for
streak – free dishes