Kitchen

Juan Francisco Poveda.

Aldo Paredes.

Kitchen Equipment
S Many professional restaurants requires specialized

equipment for efficient and more production of food giving

a better service

Refrigerators and freezers

S 3 Door or 2 door
S Freezer integrated
S More capacitiy
S Divided by food types

Furniture
S Chairs
S Tables
S Efficient Sizes
S Resistant Made
S Long Life Made

Mixers

S More Capacity
S Powered than home use

mixers
S Faster
S Easy drive configure

Gas Rangers

S More Capacity
S High Fire for fast cooking
S Different size burners
S More than 2 ovens able to

work at the same time

Commercial Grills

S Compact sizes
S Strong and resistant materials

S Easy drive
S More Capacity
S Work without carbon

Commercial Microwaves

S More capacity
S Faster waving
S Another wave technology
S Automatic cooking

Utensils

S Before utensils, everything was finger food, it was eaten

from the fingers to the mouth.

Chopsticks

S Evolved in China during the Chou dinasty because of the

poverty at that time.

S Starvation was the big problem, but they had plenty of

water for rice farming.

Spoons
S The utensil most found.
S Easier to eat.
S

Mostly for soups and liquid food.

Forks

S The rival of spoons.

S More elegant.
S More appropiate for eating different kind of meats.

Knives

S In prehistoric times they were used as weapons.

Like a blade is a very useful tool for cutting food.

Sporks

S A mix between a fork and a spoon.