221slide03 - surface area Convection Ovens • More...

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Food Service Equipment Designed to be heavy duty Up to 4-5 times as expensive as a home version, i.e. mixer Not universally adaptable to ALL operations: Flight type dish machines, vertical cutter mixers & conveyor equipment
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What are the advantages of using equipment in the kitchen?
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Equipment Advantages
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Equipment Advantages
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Equipment Advantages
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Stove Tops
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Grills/Griddles
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Broilers
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Tilting Skillet A large frying pan Perfect for 2-step recipes: 1. Browning meat or grilling/sautéing vegetables 2. Mixing with other ingredients
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Deck/Stack Ovens Two openings: 1. Shorter height (9”), smaller opening for pizza, etc… 2. Taller (12”), larger opening for all-purpose cooking Significant heat loss when door opened- large
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Unformatted text preview: surface area Convection Ovens • More efficient due to forced air circulation from fan inside oven Deep Fat Fryers • Heated via an element (electric) or a tube (gas) below the bottom of the fryer • Tube can also be immersed in oil • Timers that raise/lower baskets of food into hot oil Steam Kettles • A steam-jacketed kettle is similar to a stock pot, but heated from the bottom AND the sides • Variety of sizes from small (1 gallon) counter models to large (100 gallon) floor models • Can be trunnion-mounted allowing for tilting or have a spigot for draining food • Good for sauces, soups, custards, stocks & noodles • Also convection steamers for vegetables...
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221slide03 - surface area Convection Ovens • More...

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