This document discusses equipment used for storage, refrigeration, and food service in a kitchen. It describes various types of refrigeration units like walk-ins, reach-ins, refrigerated drawers, portable carts, and display cases. It also covers ware washing equipment, steam tables, salad bars, and storage containers. Proper cleaning and temperature monitoring of refrigeration is emphasized for food safety.

1. STORAGE AND SERVICE
EQUIPMENT IN THE KITCHEN
Prepared by;
Jacquiline L. Alonzo

2. REFRIGERATION
EQUIPMENT Maintaining adequate
refrigeration storage is
crucial to any food service
operation; therefore, the
menu and the available
refrigeration storage must
be evaluated and
coordinated.
 All units should be
maintained properly which
means regular and
thorough cleaning. Use an
appliance thermometer to
monitor the temperature in
the unit.

3. 1. WALK-INS
 Are the largest
style of
refrigeration or
freezing units and
usually have
shelves that are
arranged around
the walls. They
may be situated in
the kitchen or
outside the facility
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4. 2. REACH-INS
 May be single units
or part of a bank of
units, available in
many sizes. Some
reach-ins have pass-
through doors to
allow wait staff to
access them as
needed without
having to walk
through the kitchen
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5. 3. REFRIGERATED
DRAWERS Also known as
under counter
reach-ins allow
foods on the line to
be held at the
proper temperature.
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6. 4. PORTABLE
REFRIGERATION
 Portable refrigeration
carts can be placed as
needed in the kitchen or
used for off-site
catering
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7. 5. DISPLAY
REFRIGERATION Is used in the dining
room for desserts,
salads, or salad bars,
as well as in shops,
delis, and cafes
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8. WARE AND DISHWASHING
EQUIPMENT
 Three compartment sinks
are used for hand washing
of tools and equipment. The
first sink is filled with warm
water and detergent, the
second with hot rinse water,
and the third with a
sanitizer.
 Items are allowed to drain
and air dry on a draining
board
 Ware washing machine use
either high temperature or
chemicals to properly wash
and sanitize tableware,
glassware and flatware.
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9. STEAM TABLES
 Steam tables and chafing
dishes keep cooked
foods hot during service
or on a buffer line. The
bottom of the unit is filled
with a small amount of
water and a heat source
keep the water hot.
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10. SALAD BAR
 Salad bars are similar to
steam tables. Foods are
held in a container or
bowl set into ice or in
refrigerated
compartment. The food
should be up to the level
of the ice or refrigeration
and not above that line
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11. STORAGE CONTAINERS
 Foods in the kitchen
may be stored raw,
partially prepared, or
cooked. Before
placing any foods in a
storage container, the
container should be
cleaned and foods
should be at the
appropriate
temperature.
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12. References:
 The American Culinary Federation,
CULINARY ESSENTIALS, Pearson
Education, Inc. 2006, pp. 130 – 131
 Bing (search engine) Images