This presentation discusses different types of kitchen equipment used in commercial kitchens. It is divided into three main sections: categories of kitchen equipment including large equipment like ranges and steamers, mechanical equipment such as peelers and refrigerators, and utensils; specific equipment like ranges, steamers, boilers, tables, sinks, and grills; and concludes with small equipment such as knives, bowls, and ladles. Maintaining and caring for this equipment properly is important due to their expense and role in improving work efficiency.

1. PRESENTATION ON KITCHEN EQUIPMENT
Chef Sunil kumar
1

2. KITCHEN EQUIPMENTS
 Expensive
 Work Efficiency
 Care and Maintenance
 Type of fuel use
2

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. RANGES /STOVES
A large variety of stoves is available fired by
gas,electricity,solid fuels or oil. 4

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. 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. TABLES
 Formica or Stainless
steel topped tables
should be washed with
detergent water,rinsed
with hot water and dried.
7

8. SINKS
 Heavy galvanised iron
for heavy pot wash
 Differ material are
used for sinks
according to need
8

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. SLICER
 Both manually and
electrical
 Labour saving device
10

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

13. CONVECTION OVEN
 Entire oven is
electric fitted
with an on-off
switch which
operates the
entire oven
13

14. DOUGH MAKER
 Time saving, labour
saving
 Electrically operated
14

15. SMALL EQUIPMENT
 Mainly hand operate
 Basicaly need by every
body in kitchen during
operation
15

16. KNIVES
 Base equipment of
kitchen
16

17. BOWLS / CONTAINER
17

18. LADLES
18

19. THANKS
19