This document provides an overview of various types of cooking equipment, processing equipment, holding and storage equipment, pots, pans and containers, measuring devices, and knives used in commercial foodservice operations. It describes equipment types such as ovens, cooktops, fryers, steamers, mixers, slicers, food processors, scales, pots, pans and various knives. For each type of equipment, specific models or features are outlined.

1. TYPE OF COOKING EQUIPMENTS
TYPE OF OVENS
TYPE OF PROCESSING EQUIPMENT
TYPE OF HOLDING AND STORAGE EQUIPMENT
TYPE OF POTS, PANS AND CONTAINERS
TYPE OF MEASURING DEVICES.
TYPE OF KNIVES, HAND TOOLS AND SMALL
EQUIPMENTS.

2. 1.1. Cooking Equipment
1.1.1. Open elements (Burners)
- electric coil or gas flames.
-fastest to heat and can be turned of after short use.
- space limited- one pot per burner.

3. 1.1.2. Flattop Or Hot Top (lightweight)
-Burner covered with steel plate.
-more cook space is available.
-will support moderately heavy weights.
1.1.3. Heavy Duty Flattop
-Burner covered with cast plate.
-top support many heavy pots.
-set burners for different level and adjust cooking heat
by moving pot to different spots on the top.

4. 1.1.4. Induction cooktops
-works by magnetically agitating the molecule in steel or iron cookware so that
the cookware becomes hot.
-much less energy is used and the kitchen stays cooler (only the pots
and pans and their contents become hot).
-no hot surfaces or open flames
-only iron and steel pots can be used (pot and pans made of aluminium
sandwich between layers of stainless steel.)
-greatly reduced power bills.

5. Gas cooktops

6. Electric cooktops

7. 1.2. Oven
 Conventional Ovens
 Operate simply by heating air in an
enclosed space.
 Convection Ovens
 Contain fans that circulate the air and
distribute the heat rapidly throughout
the interior.
 Revolving Ovens
 Slow-cook-and- hold ovens
 Combination steamer ovens
 Barbecue ovens or smoke ovens
 Infrared or reconstituting ovens
 Microwave ovens

8. Combination Steamer OvenCombination Steamer Oven

9. Offers the health benefits of steam cooking to foods that are
roasted, grilled and even baked.
It helps reduce the fat in many kinds of meat and poultry—
without compromising on flavor, or appearance.
A unique combination of conventional heat with superheated
steam makes this healthy way of cooking possible.
It surrounds the food, transferring heat as the steam condenses
and melts fat away.

10. Barbecue Oven / Smoke Oven
oDependable and energy efficient, gas rotisseries
offer a unique opportunities to simultaneously cook
and display a variety of foods.

11. Infrared / Reconstituting Oven
-Cook foodstuff like pizza by infrared radiation
-Enable to bake a cake just about 20 minutes

12. Microwave Oven
--Oven expel the microwave radiation, about
2450 MHz.
-The molecule of H2O, grease, and sugar in that
food absorb
the energy from the microwave of electric
heating process

13. 1.3. Broilers And Salamanders

14. 1.4. Grills

15. 1.5. Griddles
Foodservices use either gas or electric griddles.
Stand alone on a platform or as part of a ranges.
Available in a heavy round or rectangular surface.
There are groove or indentation around the edge which allow
grease to drain away.
Splash guards contain grease on the griddle surface.
Food are usually cooked directly on the griddle surface.
Function
prepare large quantity of fried products
quickly and with a minimum of labor.
e.g french toast, pancake, hamburgers, meats and others

16. Gas griddle

17. Electric griddle

18. 1.6. Deep Fryers
- A deep fryers are used to fry food in hot fat.
- Commonly used in fast food establishment and chips shops also for
home use.
- The fryers may be either gas or electric.
 Types of fryers.
i). standard deep fryers
powered by either gas or electricity and have thermostatic
controls that maintain fat at preset temperatures.
ii). Automatic fryers
food from the fat are automatically removed after a preset
time.
iii). Pressure fryers
covered fry kettles that fry foods under pressure.
foods cook faster, even at lower fat temperature.

19. Standard deep fryers

20. Pressure fryers

21. 1.7 Steam Cookers
Types of steam cookers.
1. Pressure steamers.
Cook food under a pressure.
Low-compression – compartmented units operating at 5 to 7
psi (pounds per square inch).
- high volume production.
- hold up to six 12” x 20” pans in each
compartment .
- one to three compartment models
are available

22. High-compression - compartment units operating at 15 to 17
psi.
- use smaller pans but cook much more
rapidly.
- one compartment models are available.
Pressureless or convection steamer.
Food do not cooked under pressure.
Closed system – allow the steam to build pressure inside the
cooking compartment.
Since pressure does not build up, the door of the
compartment can be opened at anytime.

23. 1.8. Processing Equipment
 Mixers
 Food Cutter
 Attachments For Mixers And Food Choppers
 Slicer
 Food Processor

24. Food cutter

25. Attachment for mixer

26. Food chopper

27. Slicer
Slicer is use to cut meat ,bread cheese or raw
vegetables into uniform slices.
there are 2 types of slicer.
Electric slicer and manual slicer.
Slice thickness is determined by the distance
between the blade and the carrier
Slicer is convenient for preparing moderate to large
quantities of food

28. Manual Slicer
Mandolin
It is use to slice vegetables and food.
It can also be a cheese cutter.
It can produce many cut styles such as
waffle style and paper thin slices.

29. Tomato Slicer Ham Slicer
Cheese Slicer
Avocado Slicer
Egg Slicer

30. Electric Slicer
Meat slicer
it is use to slice meat to sertain size.
It can produce into large volume.

31. Food chopper and buffalo chopper
It is use to chop onions or grinding bread for crumb.
The size of the cut is depend on how long the food is left
in the machine
Available in floor or table top model

32. Food Processor
Food processor is use to puree
cooked food, chop nuts, prepare
compound butter and emulsify
sauces.
Special disks can be added that
slice , shred or julienne foods.

33. Blender
It is design to process liquid or
liquefying foods.
It is use to prepare smooth drinks
,soups ,sauce and chop ice.

34. Mixer
There are 3 common types of mixer.
The whip (use for whipping egg or
cream)
The paddle (use for general mixing)
The dough hook (use for kneading
bread)

35. Juicer
There are 2 types of juicer available:
reamers and extractor.
It also know as citrus juicer.
It use to squeeze juice.

36. 1.9. Holding And Storage Equipment
Hot Food Holding Equipment
Cold Food Storage Equipment

37. 1.10. Pots, Pans And Containers
Metal And Conductivity
Pot And Pans And Their Uses
 Stockpot
 Saucepot
 Brazier
 Saucepan
 Sautepan
 Bake pan
 Roasting pan
 Bain-marie insert
 Stainless bowl

38. Roasting Pan

39. The Use Of Roasting Pan
Roast meats, poultry and even fish.
Make great gravy or pan sauces.
Braise meats, poultry and vegetables.
Roast potatoes and other vegetables
Bake big batches of lasagne,enchiladas,shepher’s pie
or cobbler.
Use the pan as a water both for baking custard or
soufflés.

40. Sauce Pan
 Sauce pan or just “pot” are vessels with vertical
sides about the same height as their diameter.
 Measured by volume.
 Sauce pots often resemble Dutch oven in shape.
 Ironically, sauce pan is not the ideal vessel to use
for making sauces.
 More efficient to use saucepan with sloping sides,
called windsor pans or sauce pan with rounded
sides, called sauciers.
 These provide quicker evaporation than straight
sided pans and make it easier to stir a sauce while
reducing.
 Most of the sauce pan used for simmering or
boiling.

41. Saucier Pan
 This rounded vessels
has multiple user.
 The user likes
braising, sauces,
stock and more.

42. Sauce Pan
At this sided sauce pan,
has a spout. It is for easy
pouring.
A generously sized pot
for vegetable, custard,
and soup.

43. This sauce pan is
suitable for soup and
stews.

44. Sauté Pan
The saute pan always use for sautéing.
It have a large surface area, like a fry pan, but with
vertical sided.
It is to prevent food from escaping during cooking.

45. Others photo about sauté pan

46. Bake Pan
Baking pan are designed for use in the oven (for
baking) and encompass a variety of different style of
bake ware such as cake pans, pie pans, and loaf pans.
These are often made from light or medium gauge
metal.
The longest lasting baking sheets and pans are made
with heavy-gauged steel aluminium. They are heavier
in weight which helps in heat distribution and
prevents the metal from warping.

47. Photo about bake pan

48. 1.11. Measuring Devices-
scales, volume measure, measuring spoons,ladles,scoops
and thermometers measure temperatures.

49. Scales
 Kitchen scales mainly uses to weight for cooking food and
condiments also uses to weight for other small goods ( liquid,
powder and so on )
Accurately record the weight of ingredients.
Particularly important for consistent baking results and for
weighing meats in order to estimate cooking time.
Two basic type; spring and balance scale.
 i) spring scales-register weight when an item is
 placed in the weighing pan,which then depresses
 a spring attached to a recording dial.
 eg: bowl scale
 ii) balance scales-usually have a pan for ingredients on one
 side and a platform for weights on the other.

50.  Salter chromed 22Lb kitchen scale
Salter 11Lb kitchen scaleSalter 11Lb kitchen scale
Typhoon 8Lb scaleTyphoon 8Lb scale
Salter electronic diet scaleSalter electronic diet scale
Salter diet scaleSalter diet scale Penn balance beam gourmet scalePenn balance beam gourmet scale

51. Measuring Spoons
A measuring spoon is a spoon used to measure an amount of a
substance, either liquid or dry when cooking.
Measuring spoons may be made of plastic, metal, and other
material.
They are available in many size ,including teaspoon and table
spoon.

52. Type of measuring spoons :
 Dash pinch smidgen Narrow stainlessNarrow stainless Round stainlessRound stainless
Splash stainlessSplash stainless HeartsHearts Odd size stainlessOdd size stainless
Nigella lawsonNigella lawson Sleekstor swivelSleekstor swivel

53. 1.12. Knives
Types of Knives and their uses
-French knife, salad knife, paring knife, boning knife,
slicer,serrated slicer, butcher knife, steak knife,cleaver,
oysters knife and etc.

54. An Introduction…An Introduction…
The anatomy of a
knifeBlade
Most knives have tapered
blades, ending in a point.
Consists of a blunt spine and a
sharp edge.
Edge
Sharp, cutting side of the
blade.
Bolster
A metallic part that joins the
handle with blade, provides
weight and balance whilst
guarding the fingers.
Tang
Part of blade that extends to
the handle, provides
balance.
Handle
Fits to the hand.
Rivet
Holds tang on handle.

55. The French Knife
-the most widely used knife in the kitchen –
- also known as the chef’s knife or the
cook’s knife.
• famous for it’s versatility in handling a huge
variety of food.
• used for chopping, mincing, slicing and
cutting.
• come in blade length measuring from 6in
to 12in.
• curved blade allows for rocking back and
forth to fine chop and mince.

56. The Salad Knife
• used to cut fresh vegetables such
as salad greens, breads, cakes,
fruits, bars etc.
• made from hard nylon plastic
instead of metal to prevent
browning of vegetable caused by
metallic surfaces.
• have serrated blade.

57. The Paring Knife
•used for peeling and cutting fruits,
deveining shrimps, seeding jalapeno, etc.
• a small blade, 3in to 4in long.
• a miniature French knife.
• ideal for intricate works.
• small blade makes it easy to handle and maneuver

58. The Slicer Knife
• used to slice bread, fish and meat.
• has very long blade, and occasionally
serrated.
• very suitable to slice soft food.
• ham slicer is a special kind of slicer,
specially tailored to slice ham.

59. The Boning Knife
• used to remove bones membranes
from poultry, meat and fish.
• 5in to 6 1/2in long.
• one of the smallest and sharpest
knife.
• a narrow blade helps to negotiate
complex profiles of bones.
• stiff boning knife is good for
boning beef and pork, while a
flexible one is good for fish and
poultry.

60. Knives and their usesKnives and their uses

61.  A kitchen knife is a knife that is intended to beA kitchen knife is a knife that is intended to be
used in food preparation.used in food preparation.
 There are also many specialized knives that areThere are also many specialized knives that are
designed for special task.designed for special task.

62. Kitchen KnifeKitchen Knife
 A kitchen knife is a knife that is intended to be usedA kitchen knife is a knife that is intended to be used
in food preparation.in food preparation.
 There are also many specialized knives that areThere are also many specialized knives that are
design for specific task.design for specific task.

63. Serrated Slicer

64. As know as ‘bread knife’
Usually between 6 & 10 inches.
The serration on the blade make it ideal for cutting
bread and other thing that hard on the outside and
soft on the inside.
Used for slicing breads, cakes and pastries.
Great for thick-skinned fruits like pineapple and
watermelon.

65. Butcher Knife
 Is an utilitarian knife.Is an utilitarian knife.
 Used primarily for the butchering andUsed primarily for the butchering and
dressing animals.dressing animals.
 During mid 1840’s, butcher knife was aDuring mid 1840’s, butcher knife was a
key tool for a mountain man.key tool for a mountain man.
 In cooking, used for the meetIn cooking, used for the meet
processingprocessing..

66. Steak Knife

67. Used at the table as opposed to the kitchen to cut through
especially tough food such as meet.
The blade usually about 4 to 6 inches long and can be wide or
thin, serrated or smooth.
Used for cutting steak, chicken and other main courses.

68. Cleaver
 Is a large knifeIs a large knife
 The blade usually 10-14 inches long.The blade usually 10-14 inches long.
 Chinese cleaver more thinner, usedChinese cleaver more thinner, used
for cutting and chopping, not hackingfor cutting and chopping, not hacking
with force.with force.
 Light cleaver used to slice meat,Light cleaver used to slice meat,
chop vegetable, flatten garlic bulbschop vegetable, flatten garlic bulbs
and carrying the ingredients.and carrying the ingredients.

69. Oyster Knife
Special knifes for opening live oyster.
Have short, thick & stout blade & downward at the tip.
The blade is 3-4 inches long & slightly sharp & should be used
with butcher glove.
Used to pry open oyster and separate their meat from the shell.
Have a shield built into the handle to prevents the knofe & hand
from slipping & going to far into the shell.

70. 1.13. Hand Tools And Small Equipment
Ball cutter,melon ball scoop, parisienne
knife, cook’s fork, straight spatula, offset
spatula, scraper, sandwich spreader and
etc.

71. China Cap
 a cone-shaped strainera cone-shaped strainer
 used for strainingused for straining
stocks, soups, sauces,stocks, soups, sauces,
and other liquidsand other liquids
 Pointed shape allowsPointed shape allows
the cook to drain thethe cook to drain the
liquids through aliquids through a
relatively small openingrelatively small opening

72. Strainer
 a round-bottomed, cup-a round-bottomed, cup-
shaped strainer madeshaped strainer made
of screen-type mesh orof screen-type mesh or
of perforated metalof perforated metal
 used for strainingused for straining
pasta, vegetables, andpasta, vegetables, and
so onso on

73. Sieve
 a screen-type mesh supported in a rounda screen-type mesh supported in a round
metal framemetal frame
 used for sifting flour and other dryused for sifting flour and other dry
ingredientsingredients

74. Colander
a large perforated bowl
made of stainless steel
or aluminum
used to drain washed or
cooked vegetables, salad
greens, pasta and other
foods

75. Food Mill
 a tool with a hand-turned bladea tool with a hand-turned blade
that forces foods through athat forces foods through a
perforated diskperforated disk
 Interchangeable disks haveInterchangeable disks have
different coarseness ordifferent coarseness or
finenessfineness
 used for purifying foodsused for purifying foods

76. Grater
a four-sided metal
box with different
sized grids
used for shredding
and grating
vegetables, cheese,
citrus rinds, and
other foods

77. Zester
a small hand tool used for removing the
colored part of citrus peels in thin strips

78. Channel knife
 a small hand tool used mostly in decorative worka small hand tool used mostly in decorative work

79. Pastry bag and tubes
Pastry bag are cone-
shaped cloth or plastic
bag with open end that
can be fitted with metal
tubes or tips of various
shapes and sizes
used for shaping and
decorating with items
such as cake icing,
whipped cream,
duchesse potatoes, and
soft dough
Pastry BagPastry Bag
Pastry TubesPastry Tubes

80. Pastry brush
 Pastry brush is used to brush items with egg wash,Pastry brush is used to brush items with egg wash,
glaze, etcglaze, etc

81. Can opener
a heavy-duty food service
type can openers are
mounted on the edge of the
workbench
They must be carefully
cleaned and sanitized every
day to prevent
contamination of foods
Worn blades have to be
replaced to prevent metal
shavings leave in the food

82. Straight spatula or palette knife
Used for
spreading icing
on cakes and
for mixing and
scraping

83. Pastry wheel or wheel knife
Used for cutting
rolled-out dough's
and pastry and
baked pizza

84. Tongs
Used for pick up and handle foods.

85. Heavy Wire Whip
Used for general mixing, stirring, and beating,
especially heavy liquids

86. Ladle
Plastic punch ladle steel ladle soup ladle

87. Scoops
Food
scoops Ice cream scoops
Spade scoopes
without
defrosting fluid

88. Thermometers
Candy thermometers Meat
thermometers

89. Thermometer

Oven proof
thermometer
Refrigerator thermometer