Large Commercial Equipment
Understanding the components and operating instructions of commercial and residential cooking equipment will reduce the risk of injury to yourself and others. Students must demonstrate their understanding of each piece of equipment BEFORE they use it without my assistance.
Remember these quick safety tips
Remember these quick safety tips
- Only use equipment you have been trained to use.
- Follow all manufacturers instructions.
- Remain alert at all times during equipment operations.
- Never leave a piece of running equipment left unattended.
- Unplug machines before cleaning.
- Stop machine and notify me immediately if machine is broken.
Rational Combination Oven
The Rational uses smart technology to prepare a variety of foods. Settings can be manually operated or you can use the factory set programmed selections. Rational ovens are combination ovens-they are capable of using dry heat (typical of a traditional oven) to cook foods or moist heat such as steaming and proofing. Humidity levels can be adjusted according to your taste, providing the cook with far more cooking options than a traditional oven is capable of.
A Rational oven will identify the cleanliness of the interior of the oven and will let the cook know when it requires cleaning. Special cleaning and rinsing tabs must be used for proper care and maintenance of this machine. Make sure to read the MSDS before handling the cleaning chemicals for a Rational and follow all instructions regarding the use of PPE (personal protective equipment) as the chemicals are extremely strong.
Risks:Burns-Interior is hot! Use oven mitts when removing pans.
-Always step back when opening the oven door as initial heat from interior has the potential of burning your face. Steam causes burns as well-watch your hands when uncovering foods.
The Rational uses smart technology to prepare a variety of foods. Settings can be manually operated or you can use the factory set programmed selections. Rational ovens are combination ovens-they are capable of using dry heat (typical of a traditional oven) to cook foods or moist heat such as steaming and proofing. Humidity levels can be adjusted according to your taste, providing the cook with far more cooking options than a traditional oven is capable of.
A Rational oven will identify the cleanliness of the interior of the oven and will let the cook know when it requires cleaning. Special cleaning and rinsing tabs must be used for proper care and maintenance of this machine. Make sure to read the MSDS before handling the cleaning chemicals for a Rational and follow all instructions regarding the use of PPE (personal protective equipment) as the chemicals are extremely strong.
Risks:Burns-Interior is hot! Use oven mitts when removing pans.
-Always step back when opening the oven door as initial heat from interior has the potential of burning your face. Steam causes burns as well-watch your hands when uncovering foods.
Commercial Mixer
Commercial Mixers are a necessity in large food service operations. Similar to the counter top models, these type of mixers come with three standard attachments, the dough hook, paddle and whip. There are three speed levels on this machine. Always begin mixing on speed one (low) to avoid dry product from being thrown from the mixer. Once dry mixtures are moistened, the speed can be increased (make sure to stop the mixer before changing speeds to avoid stripping the gears).
Some of the safety features of this machine include automatic timer shut off (the machine will not run without the timer being set), and a safety guard that must be used correctly in order for the machine to operate.
For the nitty gritty on our globe mixer, read the entire manual!
http://sesco.biz/Food-Service-Equipment-Manuals/Globe-Food-Service-Equipment-Manuals/SP10-to-SP80-Mixer-Manual.pdf
Commercial Mixers are a necessity in large food service operations. Similar to the counter top models, these type of mixers come with three standard attachments, the dough hook, paddle and whip. There are three speed levels on this machine. Always begin mixing on speed one (low) to avoid dry product from being thrown from the mixer. Once dry mixtures are moistened, the speed can be increased (make sure to stop the mixer before changing speeds to avoid stripping the gears).
Some of the safety features of this machine include automatic timer shut off (the machine will not run without the timer being set), and a safety guard that must be used correctly in order for the machine to operate.
For the nitty gritty on our globe mixer, read the entire manual!
http://sesco.biz/Food-Service-Equipment-Manuals/Globe-Food-Service-Equipment-Manuals/SP10-to-SP80-Mixer-Manual.pdf
Commercial Proofer
A proofer is basically a metal humidity box that is used to allow yeast breads to rise. Trays of breads and buns slide into the unit allowing multiple trays to proof at one time. Adjustable settings allow the baker to modify the amount of heat and moisture within the box depending on the type of product being prepared.
A proofer is basically a metal humidity box that is used to allow yeast breads to rise. Trays of breads and buns slide into the unit allowing multiple trays to proof at one time. Adjustable settings allow the baker to modify the amount of heat and moisture within the box depending on the type of product being prepared.
Commercial Toaster
A rotating toaster such as this one is ideal for toasting mass quantities of bread products. Heat and belt speed settings can be adjusted according to your specific needs. Make sure to clean crumbs frequently as the machine will begin to smoke if excess crumbs fall on the heating elements.
Risks: Burns- equipment is hot. Use with care!
Shocks- do not immerse in water and unplug using the correct procedure
A rotating toaster such as this one is ideal for toasting mass quantities of bread products. Heat and belt speed settings can be adjusted according to your specific needs. Make sure to clean crumbs frequently as the machine will begin to smoke if excess crumbs fall on the heating elements.
Risks: Burns- equipment is hot. Use with care!
Shocks- do not immerse in water and unplug using the correct procedure
Commercial Refrigerator
(Set at 0-4C or 32-38F)
Commercial fridges come in all shapes and sizes. Most have a built in thermometer allowing the cook to read the internal temperature of the fridge. Do not rely on this thermometer alone- it is best to have additional thermometers placed throughout the fridge to monitor temperatures. Make sure to clean the internal fridge space frequently with soap and water. Dry thoroughly to avoid excess moisture and the potential for mold growth.
Make sure to store food products properly. Wrap all product well to prevent foods from drying out and to prevent the risk of cross contamination.
See the fridge storage chart for more details.
(Set at 0-4C or 32-38F)
Commercial fridges come in all shapes and sizes. Most have a built in thermometer allowing the cook to read the internal temperature of the fridge. Do not rely on this thermometer alone- it is best to have additional thermometers placed throughout the fridge to monitor temperatures. Make sure to clean the internal fridge space frequently with soap and water. Dry thoroughly to avoid excess moisture and the potential for mold growth.
Make sure to store food products properly. Wrap all product well to prevent foods from drying out and to prevent the risk of cross contamination.
See the fridge storage chart for more details.
Salad Bar
While this piece of equipment has no heating or cooling elements, it is an important piece of commercial equipment for many dining establishments. Used to hold cold salad fixings , the salad bar relies upon the use of removable, freezable containers in order to maintain proper temperatures.
While this piece of equipment has no heating or cooling elements, it is an important piece of commercial equipment for many dining establishments. Used to hold cold salad fixings , the salad bar relies upon the use of removable, freezable containers in order to maintain proper temperatures.