VIJAYALAKSHMI INSTITUTE OF HOTEL MANAGEMENT

CHAPTER V
KITCHEN
EQUIPMENT
KITCHEN EQUIPMENTS

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Metals
Kitchen equipment usually made from different materials
Copper
Steel
Iron
Aluminium
Non-stick
Wood
Iron

Common material in kitchen

Usually used for making frying pan, baking tray etc
After use, wash and keep dry all the iron equipment
Hot soda or detergent water is used for washing.
Less expensive

Steel
Wash and keep dry after every use
If any food particles dried in the mesh is very difficult to clean
Examples: conical strainer, sieves, balloon whisk etc.
Copper
Very expensive
Good conductor of heat and it tarnishes easily & looks dirty
Usually lined with TIN to prevent chemical reaction of food with copper
The tin lining of copper can be damaged by misuse such as excess dry
heat which can soften the tin and spoil it
Equipment should be inspect periodically
Examples are: sauce pan, roasting tray, sugar boiler, Anna mould etc
Aluminium
Very expensive and do not tarnish easily
Suitable for any cooking process
Use wooden spoon for mixing. Use of metal spoon should be avoided.
It is used as a base for utensils with non-stick surfaces.
Aluminium may clean with steel wool, lemon juice or vinegar.
An anodised aluminium kitchen utensil has more resistance to oxidation,
discolouration of food and scratching.
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Examples: stock pot, braising pan, fish kettles etc

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Non-stick metal
Suitable for small operations & avoid excess heat
Usually made with steel or aluminium and coated with a substance called
polytetrafluroethylene(PTFE)
Do not use metals spoon.
Paper or soft cloth is more suitable for cleaning.
Wood
Usually used for making wooden spoons, spatulas, chopping boards, rolling
pans, graters etc.
Wash and remove wood dust before using a new boards
Clean with hot detergent, rinse and dried it
Glass

It retains heat but conducts it poorly.

It does not react with food
Tempered glass is suitable for microwave provided it does not have any
decoration and metal hand.
It is suitable for small operations.
Examples are Pyrex dish and borosilicate glasses.

Plastic

Plastic containers are commercially used in kitchen for food storage.

It is not suitable for cooking
Microwave plastic cookware is usually made with phenolic resin
It is easy to clean.

The term equipment refers to all machinery, tools, utensils, cutlery and
crockery which is used for preparation, service and storage of food.
Kitchen equipments are so expensive. So the initial selection is important.
The points should be considered before purchasing each equipment is:
Overall dimension
Weight of Equipment
Availability of Water
Ease of Usage
Speed And Efficiency
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VIJAYALAKSHMI INSTITUTE OF HOTEL MANAGEMENT

CHAPTER V
KITCHEN
EQUIPMENT
Maintenance
Attachment & Accessories
Noise And Pollution
Safety Factor
Availability of Spare Parts

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Kitchen equipments are classified into

1. According to weight or size
2. The order in which it is used in the production cycle.
3. According to mode of operation
According to weight or size its divided into three

Large equipment:
Examples are ranges, oven, steamers, deep fryers etc
Small equipment
Examples are frying pan, sieves, spatula, balloon whisk etc.
Mechanical equipment
Examples are peelers, food mixers, dish washer etc.

Large equipments
Range
These are very important in a kitchen
Usually operated by gas or electricity, solid fuel oil, microwave etc.
Solid top of ranges should be washed and cleaned with a cloth.
After cleaning the solid top should be lightly greased.
In case of open type ranges, all the bars and racks should be removed and
immersed in hot detergent water, clean, dried and put back in the same
place.
Modern ranges consist of two parts. Burners on top and an oven below.
The oven racks should be cleaned with hot detergent.
Oven doors should not be slammed
Unnecessary lightings of range results in wastage of fuel and money.
Oven

It is the heart of bakery

Operated by gas or electricity
Divide into decks
Each deck can be operated individually.
The is having separate on/off switches and temperature controls
Switch of the oven before cleaning

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Remove food spills
Clean it with mild detergent and scrub, rinse with water and wipe dry.
Leave the deck open for air circulation.
Wide range of oven are available
Steamers
Trays and runners should be washed in hot detergent water and then
rinsed
Water generation chamber should be drained, cleaned and refilled.
Steamer door controls should be lightly greased.
The door left open slightly to allow air to circulate when the steamer is
not in use.
There are four types
Atmospheric steamer
Pressure steamer
High compression steamer
Pressureless convention steamers
Bratt pan
It can be used for shallow frying, braising, stewing, boiling etc
It can be tilted so that the contents can be quickly and efficiently poured
out.
It can be operated by gas or electricity
The lid and the pan should be thoroughly washed with mild detergent
solution and then rinsed.
The tilting apparatus should be greased.
Check the pressure gauge and valve fitted to the bratt pan.

Deep Fryers
One of the most extensively used item in the catering establishments
These are available in different size and shape
Two parts: a chamber for storing oil and a wire mesh basket to hold the
food items.
Lower compartment is connected to the top one by means of a filter
through which the oil passes and thus it gets cleaned.
It can be heated by gas or electricity
Two types:
Atmospheric fryer
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The pressure fryer
Hot cup-boards
Used for heating plate and serving dishes hot.
Used for keeping the pre-plated food hot
It can be heated by gas, electricity or steam
The top of the cup-board should be washed and wipe regularly
Remove food spillage and clean regularly.
Baines Marie
Used to keep the food hot for a long time
It can be attached to a hot cup board
It can be fitted at the end of a cooking range
It can be operated by gas or electricity
Should never burn dry when the heat is turned on
After use switch of the baines marie
Drain out the water and clean it with hot detergent and wipe it.
Salamander
Usually used for gratination
Food is heated from above
Operated by gas or electricity
Bars and draining trays should be cleaned regularly
After the cleaning switch on the salamander to dry the inner parts.
Griddle plate
Solid metal plate heated from below.
Usually used for individual preparation of meat, vegetable, burgers, egg,
ham etc.
Heated quickly at a high temperature and suitable for rapid continuous
cooking.
Before cooking anything on a griddle plate applies little oil and it prevent
the food from sticking.
Usually operated by gas.
Griller
These are usually heated from below
Usually used for the preparation of meat, sausage etc.
It should be reached a high temperature after lighting (within 10-15 min)
and should be turned of after use.
Bar are cleaned and washed thoroughly after each and every use.
Tandoor
Coated with a mixture of ash, earth and water
Inside should be seasoned with mustard and oil
Gas Tandoor is widely using in west.
Usually used for Tandoor chicken, kebab, roties etc
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Mechanical equipments
Potato peeler
Contain a top chamber with large holding capacity
Potatoes should be free from stones, earth etc. before loading into the
machine
Water spry should be turn on and the abrasive plate set in motion before
loading the potatoes
Interior should be cleaned regularly
Peel trap should be emptied as frequently as possible
Waste outlet should be free from obstructions.
Food mixer
Used for making cake mix, pastries, mashing potatoes, beating egg white,
making mayonnaise etc.
It should be lubricated frequently
Motor should not be over loaded
All components of the machine should be thoroughly washed out.
Slicers and choppers
Can be operated manually or electrically
Do not used any material likely to damage the slicer blades
Each section in contact with the food should be cleaned and dried
Blade should be sharpened regularly
Moving parts should be lubricated
Care must be taken when the blades are exposed

Wet grinder
Used for grinding masalas, pulses etc
Two types are available: one can be tilted to ensure complete pouring of
batter and other one cannot be tilted.
Dish washing machine
Three types
Spray type: Dishes are placed in racks which side into the machine where
they subjected to spray hot detergent water at 48C-60C. The racks
then move on to next section where they rinse by fresh hot shower at
82C and then sterilised

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Brush type: Use revolving machine for scrubbing each article in hot
detergent water and then rinsed and sterilised in another compartment.
Agitator water machine: Basket of dishes immersed in deep tank and the
cleaning is performed by the mechanical agitation of the hot detergent
water. Then its rinsed and sterilised in another compartment.
Small equipments
Frying pan
Shallow thick bottomed pan used for frying
New frying pan should be seasoned.
Spread the pan with a thick layer of salt and placed on stove or oven for
15-20min:
Wipe firmly with a clean cloth and add little oil or fat.
Clean it with another cloth
Available in various shapes and sizes
Examples are omelette pan. Pancake pan etc.
Conical strainer
It is also called as Chinois
It is a grooved stainless conical sieve
Used for passing soups, sauces, gravies etc
Wash and clean after every use
Colander
Round, deep utensils with lots of holes to drain the liquid
Used for draining vegetables, rice etc
Wash, clean and dried it after every use.

Balloon whisk
Stainless steel wire coiled item resembles to ballon
Used for beating eggs, cream etc
Clean and dried after every use.
Cleaning is very difficult if the food particles dried in the mesh.
Usually used in bakery, continental kitchen etc.
Grater
Usually made with steel or wood
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CHAPTER V
KITCHEN
EQUIPMENT
It has sharp grooves of different sizes
Used for grating vegetables, coconut, cheese etc.
Clean and dried it after every use.

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Chopping board
Made with wood, rubber or polyethylene
Before using a wooden one, wash it and remove the wood dust
After each use scrub with hot detergent water, rinse with fresh water
and dried it.
4 different types.
Red red meat (beef, mutton)
Blue sea food
Yellow- vegetables
White white meat (chicken, pork)
Spatula
Used in bakery and confectionary
Used for the purpose of mixing ingredients and for smoothening the
surface
Cleaning is very important. After every use clean with hot detergent
water, rinse, sterilise and dried it.
Sieves
Used for removing impurities, separating grains etc
Easiest way to wash a sieve is to hold upside down under running water
and tap vigorously with the bristles of scrubbing brush.
Walk in cooler temperature- 4 to 7 degree centigrade
Deep freezers temperature- (-18 to -3C)

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VIJAYALAKSHMI INSTITUTE OF HOTEL MANAGEMENT

CHAPTER V
KITCHEN
EQUIPMENT

Compiled by
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