The document lists and describes various types of large equipment and small utensils used in a commercial kitchen. It discusses large holding equipment like bain-maries and boiling pans as well as ovens, fryers, refrigerators, and other appliances. It also outlines an array of common utensils including pots, pans, strainers, peelers, ladles, and other tools used in food preparation.

1. Prajwol Manandhar

2. 1) Large Equipment
Large equipment are those equipment which
is operated by usually electricity or LPG.
These equipments are usually installed during
foundation. Eg:

3. BAIN-MARIE
It is a holding equipment which hold the temperature of
cooked food by the heat obtained from hot water situated at
lower level compartment.

4. BOILING PAN
In this equipment water is
boiled which can also be
tilted

5. This is a equipment
used for baking
cakes bread pies and
tarts and some roast
items.

6. This is also a holding equipment where prepared foods are
kept hot by the heating of electrical rod present over the
surface
Electric rod

7. This is a equipment made from stainless steel usually of
16 gauze. This equipment is used during prepration of
work and all.

8. This equipment is used to boil water
in large quantity usually for instant
prepration of tea and coffee

9. This is a equipment
used to store non
perishable items like
herbs, fruits, vegetable,
sauces etc. Its also used
to chill drinks and some
other food items.

10. This is used to store and
preserve meats, dairy product
and frozen foods to form ice
crystals into it.

11. This is a mechanical steaming
equipment where the water boils at
lower compartment and due to vapour
foods are cooked.

12. This is a pan used to grill where tilting can be done
mechanically.

13. This equipment is used for preparing toast as an
accompaniment and also for broiling.

14. Sink is used for washing of utensils and service ware
which has accessibility of both hot and cold water.

15. Griller is used to grill
meats, vegetables and even
sometimes for bar b que
purpose

16. Its used for prepration
of deep fried foods
where foods are kept in
frying basket will be
kept over hot oil

17. Mechanical
Equipment

18. BLENDER

19. SLICER

20. FOOD MIXER

21. DOUGH MIXER

22. COFFEE MACHINE

23. PASTA MAKER

24. JUICER

25. UTENSILS
AND
SMALL EQUIPMENTS

26. WOK
Indian Wok

27. WOK
Chinese Wok

28. SAUCE PAN

29. STOCK POT

30. FRYING PAN

31. CONICAL STRAINER

32. COLANDER

33. GRATER

34. STEAK HAMMER

35. SIZZLER PLATTER

36. AUGRATIN DISH

37. BALLON WHISK

38. SPAGHETTI RACK

39. LADLE

40. PEELER
PEELER

41. MASHER

42. SKIMMER

43. SLICER

44. BAKING TRAY

45. COOLING WIRE

46. PESTLE AND MORTAR

47. TONG

48. SAUCE BOAT

49. SIEVER

50. SPATULA

51. KITCHEN FORK