Equipment found in kitchen stewarding department

Heavy Duty Equipments used in Kitchen

Maintaining the heavy duty equipments in the kitchen is a great task which ensures not only
making of good and healthy food but efficient working including lower consumption of energy as
well. Almost all the heavy physical activity is largely mechanized and done with the help of huge
machines, and range of chemical agents and cleansers.

A list of some heavy duty equipment that are generally used in a large hotel are :-

Automatic dish washing machine,

Ice cube machine,
High pressure spray cleaner,
Glass cleaning machine,
Floor scrubbing machine,
Mobile tray master,
Conveyor belt,
Auto lift,
Mobile Bain Marie,
Loaders,
Reject trolley,
Warming cabinet,
Silver polishing machine,
Dish landing table,
Garbage container.
Some useful tips on the use of the above equipments are:-

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Temperature of water for washing 400 – 100
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To kill bacteria, rinse water is to be heated to 180
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Temperature for sterilization of cutlery, crockery is 170 – 180
Door type dishwasher can handle 810 to 1875 dishes per hour.
A single-tank conveyor can handle from 4500 – 5650 dishes per hour.
A double-tank conveyor can handle from 8500 – 12,000 dishes per hour.
A flight type dish washer can handle from 6750 – 34,000 dishes per hour.
Most flight units contain pre-wash, power wash, power rinse, and final rinse cycle.
pH value of water should be below 10.2.

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