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Kitchen equipments
The document discusses important factors to consider when selecting kitchen equipment for a commercial kitchen. It notes that initial equipment selection is important and outlines several points to evaluate, including available space, weight limits, water and drainage access, fuel supply, intended use and capacity, ease of use, maintenance needs, and more. The document also categorizes kitchen equipment as large appliances, mechanical equipment, or small utensils and provides examples of types of equipment that fall into each category.
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Kitchen equipments
- 1. NSK kumars recipefile 1 The back bone of kitchen KITCHEN EQUIPMENTS
- 2. NSK kumars recipefile 2
- 3. NSK kumars recipefile 3 Kitchen equipments is expensive so initial selection is important and the following points should be considered before each item is purchased or hired.
- 4. FUEL SUPPLY Is theexisting fuel supply sufficient to take the increase? NSK kumars recipe file 4 OVER ALL DIMENSION In relation to the available space. WEIGHT Can the floor support the weight? WATER Where necessary are there adequate water supply? DRAINAGE Are there are adequate drainage facility available on the premises.
- 5. NSK kumars recipefile 5 USE CAPACITY TIME EASE MAINTENANCE
- 6. NSK kumars recipefile 6 ATTACHMENTS EXTRACTION NOISE CONSTRUCTION SPARE PARTS
- 7. NSK kumars recipefile 7 There are many factors to consider some listed below… COST: The purchase price is not the only cost to asses. Financing charges often dramatically increase equipment cost. Operating cost including the utility charges can be substantial. If energy cost are expected to increase in the near future this factor will have an even greater impact on purchase decisions. As mention before installation expenses can be high e.g..some equipment needs a new plumbing, ventilation or electrical system.
- 8. NSK kumars recipefile 8 SANITATION AND SAFETY: Equipments should be easy to clean. Made of material that can can withstand normal wear including corrosive action of food and beverage and cleaning compound. All food contact surface should be smooth easily cleanable, corrosion resistance, non toxic, stable, doesn’t wobble and non absorbent.
- 9. NSK kumars recipefile 9 DESIGN AND PERFORMANCE: Equipment should be simple to use . Provide value, incorporate sanitation and safety standards and helps the employees to provide high quality products in the volume and with the speed that are necessary. Multi purpose equipment with optional features can often be purchased at little additional cost for example a mixer with proper attachment can be used to slice, grind or shred food products. Since some of the equipments are easier to operate than others, the skills and ability of the employees must be considered. Buy equipments that is easy to operate where ever possible.
- 10. NSK kumars recipefile 10 MAINTENANCE Most equipment requires careful periodic maintenance to operate effectively. Can maintenance done on the site or must skilled technicians be contracted. How often and at what cost must these activities can be performed. How long the maintenance take place.
- 11. NSK kumars recipefile 11 CAPACITY Choose the equipment with the right capacity for operation. In adequate equipment will impair efficiency production. Staff may be required to prepare several batches of food instead of one.
- 12. NSK kumars recipefile 12 CONSTRUCTION Reputable manufacturer and supplier are more likely to provide high quality equipment. Properly constructed equipment is more expensive than lower quality equipments.
- 13. NSK kumars recipefile 13 EQUIPMENTS ARE CLASSIFIED AS… LARGE EQUIPMENTS MECHANICAL EQUIPMENTS UTENSILS AND SMALL EQUIPMENTS
- 14. NSK kumars recipefile 14 LARGE EQUIPMENTS STOVES / RANGES CONVECTION OVENS MICROWAVE OVENS INDUCTION HEATERS STEAMERS BOILING PANS BRAT PANS DEEP FAT FRYERS PRESSURE FRYERS HOT AIR ROTARY FRYERS HOT CUPBOARDS BAINMARIES GRILL AND SALAMANDERS FRY / GRILL PLATES SINKS HEAVY GALVANISED IRON FOR POT WASH MARBLE / STAINLESS STEEL TABLES BUTCHERS OR CHOPPING BLOCK STORAGE RACKS
- 15. NSK kumars recipefile 15 MECHANICAL EQUIPMENT MINCING MACHINE ROTARY KNIFE BOWL TYPE CHOPPING MACHINE DOUGH KNEADER FOOD PROCESSOR PIE AND TART MAKING MACHINE VEG SLICING MACHINE POTATO PEELERS LIQUIDISER /BLENDER MASHER REFRIGERATOR WALK INS /REACH INS COLD ROOMS / DEEP FREEZERS DISH WASHING MACHINE FOOD WASTE DISPOSER BUFFALO CHOPPER
- 16. NSK kumars recipefile 16 SMALL EQUIPMENTS & UTENSILS. MADE OF… Non stick coated metals. Iron Steel Copper Aluminum wood
- 17. NSK kumars recipefile 17 Frying pans Baking sheets / sheet pans Tartlet and barquette moulds Cake tins Chinos / conical strainer Colanders Sieves Sauce pans Stock pots Braising pans Roasting trays Non stick pans Cutting boards Wooden Rubber Pvc Rolling pin Spatula Whisk
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- 19. NSK kumars recipefile 19 BRAT PAN
- 20. NSK kumars recipefile 20
- 21. NSK kumars recipefile 21 DEEPFAT FRYERS
- 22. NSK kumars recipefile 22 OVENS
- 23. NSK kumars recipefile 23 JUICE DISPENSER
- 24. NSK kumars recipefile 24 OVENS
- 25. NSK kumars recipefile 25 BREAD SLICER
- 26. NSK kumars recipefile 26 FOOD PROCESSOR
- 27. NSK kumars recipefile 27 GRINDERS
- 28. NSK kumars recipefile 28 KNEADERS
- 29. NSK kumars recipefile 29 OVENS
- 30. NSK kumars recipefile 30 HOT CUPBOARDS
- 31. NSK kumars recipefile 31 POTS & PANS
- 32. NSK kumars recipefile 32 MIROWAVE OVEN
- 33. NSK kumars recipefile 33 STEAMERS
- 34. NSK kumars recipefile 34 GRILLS
- 35. NSK kumars recipefile 35 BAINMARIES
- 36. NSK kumars recipefile 36 WAFFLE MACHINE
- 37. NSK kumars recipefile 37 FOOD WARMERS ( ALTO SHAM)
- 38. INDUCTION HEATERS NSK kumarsrecipe file 38
- 39. HOW IT WORKS NSKkumars recipe file 39
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- 41. NSK kumars recipefile 41
- 42. BRAT PAN NSK kumarsrecipe file 42
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