IHM GURDASPUR

Kitchen Equipment

Name Vikash Kumar

Roll no.2041108183
 COOKING EQUIPMENT

 The range is still the most important piece of cooking

equipment in the kitchen,
 even though many of its functions have been taken over
by other tools such as
 steamers, steam kettles, tilting skillets, and ovens.
Types of Cooktops
1. Open Element

(burners), either electric coils or gas flames.

These tops are the fastest to heat and can be
turned off after short use .However ,cooktop
space is limited to one pot per burner.
 2.Flattop or hot top

 (lightweight). Burners covered with steel

plate. More cook space is available. Top
supports moderately heavy weights.
3.Induction cooktops

 A fairly new type of rangetop, the

induction cooktop is slowly making its
way into commercial kitchens.
 The top itself does not become hot.
OVENS

 The oven and the rangetop are the two

workhorses of the traditional kitchen,
which is why they are so often found in
the same unit.
 Ovens are enclosed spaces in which food
is heated, usually by hot air or, in some
newer kinds of ovens, by microwaves or
infrared radiation.
BROILERS AND SALAMANDERS

 The Salamander Broiler is a standalone

appliance that can be located on a
countertop or above a range that uses
powerful infrared ceramic broilers for
everything broiling perfect steaks to melting
cheese on casseroles. … For home chefs, the
benefit of the Salamander is around
enhanced power as well as precision.
Small Equipment And utenils

 They are larger and heavier than tools and are

used to carried out for manual work .
 The Example of small Equipment and utensils
are pots ,pan ,colander ,conical strainer etc
Pans and Pots

 Pans − Depending upon the type of cooking,

the cook selects a pan. The pans serve the
purpose of shallow frying, boiling, and stir
frying.
 Pots − The pots are used for cooking and
preparing stocks. They are generally
accompanied with lids. The steamer is used to
prepare steamed food such as rice, momos,
and idlis (fluffy rice dumplings). There are two
variants − shallow and deep.
 Spoons

 The spoons help to check the thickness of liquids,

tenderness of solids, stir, and turn the food in the pots and
pans. Various spoons used during cooking are skimmer,
turner, masher, ladle, fork-spoon, and utility spoon.
Glass Washer

 It washes and dries almost 2000 glasses per hour. There

are two types of glass washers − rotary and pass-
through.
 They are mostly used at bars for washing glasses of
various shapes meant for various beverages.