Introduction to different

Equipment:

The ‘volume cooking’, ‘quantity

cooking’, and ‘bulk cooking’ are all
synonymous and as all three names
suggest, these take place extensively
in specialized events where there area
large number of people to be fed.
Even though the methods of cooking
and the selection of ingredients remain
same in volume cooking, what differs
is the approach. Such cooking can be
done within a premise or even off the
premise. The food is prepared in one
location and served in another, in
some cases.
 Introduction to different Equipment:

In early kitchens the equipment consisted of an open

fire for cooking, which was
generally placed on the floor, the fuel being coal,
wood, sun-dried cow dung cakes or
balls lighted between two or three bricks on which
the cooking vessel is placed. This is still practiced in
rural India.

The need for a piece of equipment which could be

moved in and out of the house led to the
development of the galvanized iron bucket with a
grill on the top followed by the smokeless “chullah”,
the “tandoor” or traditional Indian oven which was
Followed by the gas and electric stove and finally the
cooking range and the solar cooker.
 Introduction to different Equipment:
The last few decades have seen a complete revolution in
the catering equipment industry, which now provides
for the modern caterer a range varying from very
simple easy-to-use gadgets to extremely complicated
automatic devices.
This development has been in response to the needs
of the different types and sizes of catering units
varying from the simple fresh fruit kiosk to the
streamlined restaurant,which have sprung up to
satisfy the ever increasing demands of people for
eating out.
Catering equipment for food service
establishments is basically not very different from
that used for cooking and serving food at home
except that, because of the volume of food
cooked and served, and the greater degree of
handling required, it is constructed for greater
quantity, durability, speed, efficiency and
economy.
 Equipment Required for Mass/Volume
feeding---Cooking Equipments
Heat Generating Equipments:

a) Range Tops. The range is still the most important piece of cooking
equipment in the kitchen, even though many of its functions have been
taken by other tools, such as steamers, steam kettles, tilting skillets,and
ovens.

b) Ovens. The oven and the range top are the two workhorses of the
Traditional kitchen, which is why the two are so often found in the
same units. 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. In addition to roasting and baking, ovens can do many jobs
normally done on the range top. Many foods can be simmered, stewed,
braised, or poached in the oven, freeing the range top and the chef’s
Attention for other tasks.
Heat Generating Equipments:

d) Convection Ovens. These ovens contain fans that circulate the air and distribute the
heat rapidly throughout the interior. Because the forced air, foods cook more quickly
at lower temperatures. Also, shelves can be placed closer together than in
conventional ovens, without blocking the heat flow.

e) Revolving Ovens. These large ovens, also called reel ovens, are large chambers
containing many shelves or trays on a ferris-wheel type attachment. This oven
eliminates the problem of hot spots or uneven baking, because the mechanism rotates
the foods throughout the oven. Revolving ovens are used in bakeshops and in high
volume operations.