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Mary Rose B.Quixon

bshrm-1 mt.carmel

Equipment for For Food Establishment

Deck Oven

Deck ovens are designed to have one or more baking chambers allowing large volumes of products to bebaked. Each chamber has a floor (deck) upon which food is cooked. Some deck ovens use a stone hearth forthe cooking surface. Heat is created through elements or burners located at the top and bottom of the chamber.The chamber's components---floor, walls and ceiling---absorb heat and radiate that heat back, allowing for aneven cooking temperature.

Types of Deck Ovens

  Deck ovens come in three varieties---cyclothermic, steam tube and thermal oil. The process of how the maincooking chamber is heated is the difference between the three. Each type of deck oven creates heat differently.All are comprised of chambers that are heated above and below each chamber deck.

Cyclothermic Ovens

  Cyclothermic deck ovens use an old and traditional method of heating the baking chamber---air. The productionof heat is cycled using air via panels or tubes located at the top or bottom of the chamber. Cyclothermic deckovens circulate and recycle the air via a convection fan found at the back of the oven. These deck ovens needto be preheated to a higher than needed baking temperature because of heat loss when doors are opened.

Steam Tube Ovens  In a steam tube oven, the panels at the top and bottom of the deck are partially filled with water. The water is

heated as it moves through a combustion chamber at the bottom of the oven. Trapped in the tubes, the waterbecomes steam as it is heated. Heat is released when the steam moves through the oven, heating thechamber. The water recycles through the oven, moving from steam to water. This deck oven produces a cruston baked goods more quickly than a cyclothermic deck oven. Steam tube ovens produce a more consistenttemperature.

Thermal Oil Ovens

  Thermal-oil deck ovens consist of two pieces---the oven and a separate boiler. Oil is heated in the boiler, andused to heat the oven in a tube format similar to a steam tube oven. Thermal oil deck ovens recycle the oil afterit has heated the chamber, returning it to the boiler to be reheated. One boiler can heat more than one oven

which provides further fuel efficiency. Boilers require pumps and controls to work correctly. Thermal oil ovensneed a great deal of maintenance and knowledge to use properly. They may require an on-site repair person tokeep them running smoothly in larger installations.

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Microwave oven

A microwave oven (often referred to colloquially simply as a "microwave") is a kitchen appliance that

heats food by dielectric heating. This is accomplished by using microwave radiation to heat polarized

molecules within the food. This excitation is fairly uniform in the outer 1 inch (25 mm) to 1.5 inches (38 mm)

inches of a dense (high water content) food item, leading to food being more evenly heated throughout

(except in thick dense objects) than generally occurs in other cooking techniques. 

The first commercial microwave oven was developed by Raytheon after World War II from radar technology

developed during the war. Named the 'Radarange', it was first sold in 1947. Raytheon later licensed its patents for a

home-use microwave oven that was first introduced by Tappan in 1955, but these units were still too large and

expensive for general home use. The countertop microwave oven was first introduced in 1967 by the  Amana

Corporation, which had been acquired in 1965 by Raytheon.

Basic microwave ovens heat foods quickly and efficiently, but, unlike conventional ovens, do not brown or bake food.

This makes them unsuitable for cooking certain foods, or to achieve certain culinary effects. Additional kinds of heat

sources can be added to microwave packaging, or into combination microwave ovens, to produce these other heating

Refrigerator (commonly referred to as a fridge) is a common household appliance that consists of

a thermally insulated compartment and a heat pump(mechanical, electronic, or chemical) which transfers heat from

the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the

ambient temperature of the room. Cooling is a popular food storage technique in developed countries and works by

decreasing the reproduction rate of bacteria. The device is thus used to reduce the rate of spoilage of foodstuffs.

A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range

for perishable food storage is 3 to 5 °C (37 to 41 °F) . A similar device which maintains a temperature below the

freezing point of water is called a freezer.

The refrigerator is a relatively modern invention among kitchen appliances. It replaced the icebox, which had been a

common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes

referred to as an icebox.

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Stove  is an enclosed heated space. The term is commonly taken to mean an

enclosed space in which fuel is burned to provide heating, either to heat the space in which thestove is situated or to heat the stove itself, and items placed on it. This article is principallyconcerned with enclosed stoves burning solid fuels for room heating

strainer that through which any liquid is passed for purification or to separate it from solid

matter; anything, as a screen or a cloth, used to strain a liquid; a device of the character of asieve or of a filter; specifically, an openwork or perforated screen, as for the end of the suctionpipe of a pump, to prevent large solid bodies from entering with a liquid Nearby words : straightticket , straightway , strained , strainer strainer vine , strain gage , strain gauge . 

 Utensils for Food Establishment

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Rolling pin  is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of

rolling pins are found; roller and rods. Roller types consists of a thick cylindrical roller with small handles at each end;

rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer advantages

over another, as they are used for different tasks in cooking and baking. 

Measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk

solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (2 fl oz) upwards. The cup

will usually have a scale marked in cups and fractions of a cup, and often with fluid measure and weight of a selection

of dry foodstuffs. Measuring cups are also used to measure washing powder, liquid detergents or bleach, with a

measuring cup not also used for food.

Measuring cups may be made of plastic, glass, or metal. Maximum capacity usually ranges from 0.2 to 1 litre, though

larger sizes are also available (for commercial use). Smaller measuring spoons lack a scale and are filled and leveled

to maximum capacity. Its mostly used to measure things such as flour, water, or any type of liquid.

Casserole, from the French for "saucepan",is a large, deep dish used both in the oven and as a

serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with

the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also

called a bake, coinciding with the cooking technique used to cook casseroles.

Frying pan, frypan, or skillet is a flat-bottomed pan used for frying, searing, 

and browning foods. It is typically 20 to 30 cm (8 to 12 inch) in diameter with relatively low sides

that flare outwards, a long handle, and no lid. Larger pans may have a small grab handle opposite

the main handle. A pan of similar dimensions, but with vertical sides and often with a lid, is called

a sauté pan or sauté. While a sauté pan can be used like a frying pan, it is designed for lower heat

cooking methods such as sautéing. 

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Tongs are used for gripping and lifting tools, of which there are many forms adapted to their

specific use. Some are merely large pincers or nippers, but the greatest number fall into three

classes

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