Equipment_Items Used in Foodservice

EQUIPMENT SKILLS Equipment/Items Used in Foodservice During your Quantity Foods lab rotation, you will be responsible for learning safe operating techniques and recommended cleaning procedures for the following pieces of equipment. Cold Production Bakery Food Slicer Convection Oven Food Chopper Mixer Scales Food Processor Hot Production Dishroom Steam Jacketed Kettle Dishmachine Deep Fat Fryer Grill/Griddle Steamer Service Conventional Range-Oven Combination Oven-Steamer Steam Tables Tilting Skillet-Braising Pan Broiler

FOOD SLICER WHAT IS A FOOD SLICER? The food slicer is a circular knife used to cut items such as meat, cheese, vegetables and breads to a uniform thickness. The machine holds food on a carriage with gravity causing the food to feed into the knife. The slicer can be adjusted to cut varying thickness. A guard covering the upper portion of the knife blade protects the user. The slicer can be dissembled for cleaning. Most slicers can be operated both manually or automatically. TIPS FOR USING ● The slice thickness adjustment dial should be set at zero when the slicer is not in use. ● Determine the thickness setting according to the portion size desired. (It may be necessary to weigh sliced portions on a scale and then adjust thickness setting.) ● Set at low or high speed as desired. ● If slicing several types of foods, slice vegetables and fruits first, cheese next and meat items last. ● The meat grip can be used to help hold food items down on the carriage for easier slicing. ● The blade of the slicer requires periodic sharpening using an attachment that comes with the slicer. CLEANING INSTRUCTIONS ● Be sure machine is unplugged before starting to clean. ● Set slice adjustment control at zero. ● Completely dissemble machine using extreme care when working around the blade. ● Wash all removable parts in hot water and detergent; rinse with hot water and air dry. ● Wipe blade first with a cloth dipped in hot water and detergent, rinse, then sanitize with sanitizing solution. Reassemble all parts of slicer. Mist with sanitizing solution. PARTS TO KNOW: ● Circular knife blade ● Knife guard ● Carriage ● Meat grip ● Slice thickness adjustment control ● Speed adjustment control

FOOD PROCESSOR WHAT IS A FOOD PROCESSOR? A food processor is a vertical mixing blending machine with a removable container. The mixing- blending blades are in the bottom, and the container is mounted on a base with a motor. A food processor can grate, chop, blend and puree. Batches may range from 1 cup to 1 gallon depending on the size of the food processor. This equipment is used to prepare puree food products in health care facilities. TIPS ON USING ● Select size of food processor to fit amount of food being prepared. ● Do not add too much food at one time. This can place a burden on the motor. ● When pureeing foods, use an appropriate amount of food. ● To avoid over-processing, run food processor for short time periods and check texture of food product frequently. CLEANING INSTRUCTIONS Unplug food processor ● Remove container from base for cleaning and dissemble. ● Wash with hot water-detergent solution. Clean blades with brush. Rinse with hot water, rinse, sanitize, and air dry. ● Wipe off base with hot water-detergent solution; rinse, mist with sanitizing solution, and air dry. TERMS TO IDENTIFY: ● Food processor container ● Motorized base ● Blend ● Chop ● Puree ● Blades

STEAM JACKETED KETTLE WHAT IS A STEAM JACKETED KETTLE? A steam jacketed kettle works on the same principle as a double boiler. This equipment is a kettle with a bottom double layer. Steam under pressure fills the space between the two layers of metal. Foods such as soups, sauces, puddings, vegetables, meats, pasta and combination entree dishes can be cooked in a steam- jacketed kettle without scorching. These kettles come in various sizes ranging from 8 quarts to 150 gallons. They may be either stationary or tilting. Kettles may be fully or two-thirds jacketed. TIPS FOR USING ● Do not turn on steam unless water or food is in kettle. ● Do not put water in a hot, dry kettle. ● Use an appropriate size steam kettle for the recipe and yield. ● Stir the product around the sides, as this is where most of the cooking of the product occurs. ● When making products such as soups, sauces and combination dishes, additional liquid may need to be added because of evaporation. CLEANING INSTRUCTIONS ● Immediately after use, fill kettle with water. ● If food is stuck on, bring water to a boil to loosen food particles. ● Use detergent and long-handled brush to clean. ● Clean the drain valve thoroughly. ● Rinse the steam kettle with hot clean water, mist with sanitizing solution. ● Allow the inside of the kettle to air dry. ● Wipe outside of kettle with dry cloth. ● Include checking water level on the preventative maintenance schedule TERMS TO IDENTIFY: ● Stationary kettle ● Trunnion or tilting kettle ● Fully jacketed ● Two-thirds jacketed ● Temperature control ● Drain valve

OPERATING INSTRUCTIONS FOR THE FRYER ● For cold liquid frying compound, fill fryer to slightly below oil line on fry well to allow for expansion of oil when heated. ● For solid or semi-solid frying compound, pack it solidly in the fry well and melt at a low temperature (200°F) before preheating the fryer. ● Limit preheat time to 10 minutes. Set temperature control knob at desired temperature, generally 350°F. Never use temperatures higher than 375°F when heating the fat/oil. ● Fill frying baskets 1/2 to 2/3 full. ● Set timer for desired time. When timer sounds, remove basket; drain food; transfer food to holding area. ● When using a computer with frying operation, follow computer manufacturer’s instructions. ● Most food particles will fall into the cold zone at the bottom of the fry well. Skim off any floating particles during frying. ● Add additional oil to fryer as needed. TIPS FOR USING THE FRYER ● Allow the food to be fried to reach room temperature before frying. The room temperature food does not lower the temperature of the fat as much, therefore the product does not absorb as much grease. This also reduces spattering. ● Solid shortening take longer to heat and tend to burn out burners or elements faster. Liquid shortenings take less time to heat and cut down on energy usage. ● Overloading baskets causes uneven cooking and can result in a soggy product because the oil cools too much. Fill baskets from 1/2 to 2/3 full. Food pieces should not touch during frying. As a general rule, never use more than one pound of food for every six pounds of fat. ● Shake baskets of food after frying to remove as much of the oil as possible. Shake basket while frying French fries to keep fries from sticking together. ● Reduce temperature and cover fry well with a reflective cover when fryer is on standby. ● Taste fat for quality. Replace it regularly. Poor quality fat cannot produce good food. ● The frying compound is the most expensive part of the frying operation and good frying techniques prolong the life of the oil. The rate at which oil breaks down is increased by high temperatures, water and food particles, salt and exposure to air. To prolong the life of the oil, follow these rules: ● Do not salt foods over fryer. ● Shake off excess water, breading or batter from all foods before frying. ● Avoid excess exposure of oil to air. ● Cover fryer when not in use. ● Have fryer thermostats checked regularly to assure accuracy. ● Frying compounds should be filtered daily or more often, if necessary. ● Replace oil when necessary. ● Indications of oil breakdown are: an off-flavor, foaming, smoking or gumming. ● Make sure that the fry well is thoroughly rinsed with water and vinegar solution to remove any soap film left after the cleaning process. Soap breaks down oil/fat.

● Homemade breading tend to come off fried foods more easily and will buildup in the fry well, possibly causing foaming or an overflow ● A fresh smell is important to the customer. Check the “fryer smell” of the operation. FILTERING OIL ● Filter fat/oil after each frying period. ● Place filter cone in large pot (stockpot). Drain or pour oil into filter cone to filter out food particles. Return filtered oil to fry kettle or refrigerate. Clean filter cone. CLEANING INSTRUCTIONS FOR THE FRYER ● Before cleaning, turn the temperature control knob to the lowest setting or turn safety valve to pilot position. Do not turn pilot off. ● Once a week, or more frequently if needed, remove oil and thoroughly clean fry well. Add water and a special fryer cleaning compound; bring to a boil; boil 10 to 15 minutes; drain. Scrub with brush if necessary. (Do not use detergents; detergent residue will cause oil breakdown.) ● Remove and clean metal grate, if possible. ● When a computer probe is attached to a fryer, clean carefully and check that it is positioned approximately two (2) inches below the surface of the oil and does not touch the metal pot surface or frying baskets. ● Rinse fry well with vinegar-water solution (1/4 cup vinegar per quart of water). Drain. ● Rinse again with clear water. Dry thoroughly. ● Clean top, front and all exterior surfaces of fryer; dry thoroughly.

GRILLING SAFETY AND PRECAUTIONS ● Scrape the griddle down frequently with a grill spatula to prevent grease build-up that can cause spattering or hot spots. Spattering could cause the operator to be burned and/or to work inefficiently. ● Always keep hands, cloth and paper away from the griddle. ● Do not operate the griddle at excessively high temperatures as this could result in the cook top smoking, a grease fire, cracking or warping the griddle top. ● Location of fire extinguisher and proper use should be known to all. ● Do not leave the griddle unattended. ● Never use cold water or ice on griddle top to cool it; this can result in the griddle top cracking. PREPARATION OF A NEW GRIDDLE ● Remove protective coating on griddle with cleanser or liquid cleaning agent and water. ● Rinse thoroughly with a solution of 1/4 cup vinegar to one (1) quart water; dry griddle top. ● To season new griddle, spread unsalted solid shortening or liquid frying compound evenly over griddle. ● Steel Griddle: Heat griddle at 350°F or medium setting until fat starts to smoke. Turn burner off. (Some steel griddles do not require seasoning). ● Cast Iron Griddle: Heat at 200°F or low setting for 1 hour; increase to 300°F or medium setting and heat for 1 hour; finally, use 400°F or higher setting for 15 to 20 minutes. ● Turn burner off. During the seasoning process, add additional unsalted shortening to thoroughly penetrate all areas of the griddle. (Some manufacturers recommend covering the griddle with salt and maintaining the temperature at 350°F for one hour before applying unsalted fat.) ● Rub remaining shortening into surface of griddle with burlap or cloth. OPERATING INSTRUCTIONS FOR THE GRIDDLE ● Preheat griddle 10 to 15 minutes prior to use. Signal light, if griddle is equipped with one, goes out when griddle is preheated. ● Use medium setting (350°F) for most cooking or set temperature control knobs at the desired temperature setting. ● Use griddle frying compound on griddle for foods such as eggs and pancakes. ● Remove food particles and excess oil with spatula or burlap during use to avoid food build-up and to keep the griddle from smoking. ● Do not overheat griddle. During slack periods, turn controls down or off on unused portions of the griddle. ● Thermostat-equipped griddles conserve energy and cost less to use.

TIPS FOR USING THE GRIDDLE ● Lower the temperature of the griddle to 225°F and cover with a reflective cover during slow periods. Turn griddle off when not in use. ● Salt and pepper food after grilling; salt interferes with browning and could cause the griddle to smoke. The smoke point of most frying compounds is 375°- 400°F. ● Do not press meat onto grill with spatula as this forces the juices out of the meat and tends to make the meat dry. ● Hot or cold spots are places on the griddle that are hotter or colder, respectively, than the rest of the griddle. These areas can be the result of a variety of conditions. If the heat from below is not uniform, the griddle top will not heat evenly. ● Hot spots are caused by worn down areas or by food build-up on the cooking surface. ● Cold spots are usually around the edges of the griddle top. ● When cooking pancakes on the griddle, lightly rub griddle top with a greased towel, being careful not to burn your hand. CLEANING INSTRUCTIONS FOR THE GRIDDLE Turn griddle/grill off. ● Remove draining tray at least once a day; empty and wash in detergent and hot water. ● Steel Griddle: Daily, rub surface of hot griddle with unsalted solid shortening or liquid frying compound; thoroughly wipe with burlap to remove food particles and oily residue. When necessary, use a nylon griddle screen with unsalted solid shortening or liquid frying compound; wash with warm water and cleanser while hot. Rinse top thoroughly; dry. Rub a small amount of unsalted shortening into top to prevent rust. ● Cast Iron Griddle: Spread layer of unsalted shortening on hot griddle. Rub surface of griddle with griddle stone to loosen carbonized food particles and oily residues. When using a griddle stone or brick, always rub it in the direction of the polish lines. Wipe away griddle stone dust and food particles with cloth or burlap. Repeat procedure until griddle top is clean. Use wire brush to remove oily residue in corners of griddle. Spread a small amount of shortening over clean surface and polish. ● On either grill surface a special liquid griddle cleanser may be used to remove heavy soil build-up. Follow instructions on container. Rinse thoroughly with vinegar-water solution and follow appropr iate “Preparation of New Griddle” instructions before preparing food on griddle. ● Use hot soapy water to clean the splash guards, griddle front and other areas of the griddle not used for cooking. Do not use soap on griddle top. ● Carbon deposits may accumulate on the top of griddle; these can be cleaned off with the griddle stone.

timer. When the timer rings, exhaust compartment slowly if using a pressure steamer. For convection steamer, press “on - off” button switch and open door immediately. ● Turn off boiler when cooking is completed. TIPS FOR USING ● Use food that is cut into pieces of the same size. This will give you a more consistent product that cooks faster. ● The 12” x 20” x 2 1/2” cafeteria pan is the standard steamer pan. The 4” deep cafeteria pan or the 18” x 26” bun pan is used occasion ally. ● Perforated pans permit faster cooking of fresh or frozen vegetables and hard cooked eggs. Use solid pans for cooking other foods. ● Fill pans 1/2 to 2/3 full to minimize cooking time and to produce a product that is cooked evenly. ● Cook most foods uncovered. In some steamers, cover casseroles and custards because a slight amount of condensation may be present after steaming. ● Use steamer to freshen stale breads or thaw frozen bread products. Steam bread and buns for 2 to 3 minutes to freshen or thaw. CLEANING INSTRUCTIONS ● Drain water from fifteen (15) pound counter model pressure steamer. ● Allow unit to cool with door open. Unlatch and remove shelves, scrub in pot- washing sink or dishwasher with detergent and hot water. ● Scrub the cooking chamber with detergent and hot water using a gong brush. ● Clean the exterior with a brush. Check the compartment drain to see that it is functioning properly. Doors that are removable can be put through the dishwashing machine. ● Clean all food particles from rubber gasket and door opening. ● Rinse the inside and outside with clean hot water. Close steamer and turn on to heat. This heating helps to dry the device. After heating, the opened steamer should be dried on the outside with a clean dry cloth. ● To cut grease, use a vinegar-water mixture (1/4 cup vinegar to one (1) quart water). This is particularly effective for degreasing the gaskets. ● Replace shelves and latch in place. ● Delimer can be used to clean lime build-up out of steamer. Use 1/3 cup in steamer with water. Turn on steamer for 3-5 minutes. Blow out steamer. STEAMER MAINTENANCE ● Check gaskets for leaks and door mechanism for tightness during cooking conditions to insure safe use of equipment. ● Check safety valve weekly by lifting to insure that it is not corroded which could prove it ineffective with excessive pressure. (A corroded safety valve will not lift.) ● Check pressure gauges, pilot lights, timers and other indicators and controls for proper func tioning. Check manufacturer’s manual for more detailed instructions. ● On gas heated units, the desired blue flame should be ascertained. (A correct mixture of gas and air produces a blue flame; too much air causes the flame to have a yellow- orange tint.)

● Replace rubber gasket if cracks and deterioration are evident. ● Include de-liming steamer on the preventative maintenance schedule

provided by specific range top design. Use lids on pots to keep heat in. During idling period, use low flame or turn burners off. Heat only the section(s) of hot top required. ● Range Oven: Limit preheat time to 30 minutes. Set temperature control knob to desired temperature for preheating. Allow one-inch space around pans and between pans and oven wall. Do not place pans directly over each other. Do not cover racks with aluminum foil. Load and unload quickly. Avoid frequent opening of doors. Turn off when not is use.

CLEANING INSTRUCTIONS FOR THE RANGE ● Wear safety protective glasses or face mask when using oven clean. Wear gloves when handling oven cleaner. ● In general, clean range when cool. ● Open Top: After use, wash grates, burner bowls and spillover trays. Use grease solvent, if necessary. ● Clean food spillage from burner ports with stiff wire. ● Clean entire range top with grease solvent solution, when required. ● Hot Top: Clean surface when slightly warm; never pour water on hot top. o Scrape off spillovers with blunt spatula. Wipe with absorbent dry cloth. o Remove soil under flanges, rings and plates. ● Range Oven: Wipe up spillovers while oven is hot. Wait until oven is cool for complete cleaning. ● Remove racks for cleaning. Thoroughly clean all crumbs and encrusted matter from around door opening to guard against broken door hinges and cracks that allow heat to escape. ● Use detergent and water, mild abrasive, commercial nylon scouring pad, or commercial oven cleaner. After cleaning interior, rinse well with a solution of 1/4 cup vinegar to one (1) quart water; dry. ● Do not allow spray-type cleansers to come in contact with thermostat capillary tube. Do not use abrasive, caustic liquid or spray cleaning materials on continuous clean oven surfaces. ● Do not use abrasive chemicals to clean window in oven door; use only water and detergent. ● Clean outside of range with detergent and water; dry.

TILTING SKILLET/BRAISING PAN WHAT IS A TILTING SKILLET? A braising pan or tilting skillet is a highly efficient piece of commercial cooking equipment. (From now on the tilting skillet or braising pan will be referred to as a tilting skillet for simplification.) The food is prepared in the tilting skillet which is heated from below with a gas flame or electric elements. To remove the cooked food to serving pans, the tilting skillet is tilted forward by means of either a crank with worm gears or an automatic tilt button. The food is poured out into serving pans and the tilting skillet is returned to its upright position. The tilting skillet is emptied of its cleaning solution in the same fashion. A floor drain is usually located below the front of the tilting skillet. A high production tilting skillet can perform a variety of cooking operations. This versatile piece of equipment can be used throughout the day to braise, sauté, stir-fry, stew, boil, simmer, steam, pan fry, grill, roast, proof dough or hold foods hot. Constant cooking temperature is maintained by a thermostatic control with the help of a tight-fitting cover. The cover also aids in keeping the kitchen cooler, thereby conserving energy and lowering energy costs. TILTING SKILLET PARTS, NAMES and FUNCTIONS ● Cover - lid or top of the skillet or braising pan that lifts and closes. ● Crank - a gear which is turned to move tilting skillet/braising pan forward and backward. ● Signal Light - indicates to the operator that the tilting skillet is ready to use. The signal light goes on and off as the heat source goes on and off. ● Temperature Control Knob - used to control the temperature in the tilting skillet. ● Tilt button - automatically controls the tilting of the tilting skillet. PREPARATION OF A NEW TILTING SKILLET OR BRAISING PAN ● Cast Iron Tilting Skillet: Follow manufacturer’s directions for seasoning a new skillet. ● Stainless Steel Tilting Skillet: Does not require any special preparation.

DIRECTIONS FOR USING A TILTING SKILLET The tilting skillet should be in a level position during cooking. Tilt the tilting skillet as needed, to remove fat or liquid. Tilt skillet to pan the food. Select the correct temperature for the technique you will be using and preheat tilting skillet for 5 to 7 minutes. Use the following temperature chart as a guide for selecting temperatures: Proofing 100° F Sautéing 225° F to 275° F Holding 150° F to 175° F Searing 300° F to 350° F Roasting 150° F to 200° F Frying 325° F to 375° F Simmering Maximum of 200° F Grilling 350° F to 425° F For less moisture evaporation, faster cooking, and energy conservation cook with the cover down when using temperatures of less than 200°F. To keep foods warm, turn temperature control knob down to avoid overcooking food. Turn tilting skillet off when cooking is completed. TIPS FOR USING THE TILTING SKILLET ● Simmering should be done at temperature of 200°F. If the temperature is higher than 200°F, the mixture will boil and begin to evaporate. ● For best result, milk-based products should be cooked at approximately 200°F. If the temperature is too low, the mixture does not thicken; temperatures that are too high will cause scorching. ● All meats, fish and poultry should be turned at least once during the cooking process. ● The tilting skillet can be used as a proof box. Place a small amount of water in the pan to form steam; place the food to be proofed in another pan inside tilting skillet. Set the temperature control knob on a low temperature of 100  F to 150  F. ● The tilting skillet can be used to cook vegetables. Add 3 to 4 inches of water to tilting skillet; bring to a boil. Place the vegetables at 275°F. Some tilting skillets come with special insert racks that can be used to steam vegetables. ● Wire whips and paddles may be useful to stir and mix ingredients in tilting skillet. ● Never use sharp instruments on the inside of the tilting skillet, as they may affect the internal finish. CLEANING INSTRUCTIONS FOR THE TILTING SKILLET ● After removing your product from the tilting skillet and while it is still hot, add water and detergent. Close cover, allow water and detergent to steam with temperature control knob set at “Off”. ● Use fiber or nylon gong brush to clean the tilting skillet. Tilt pan to empty water and detergent into a receptacle or floor drain. Rinse well and dry thoroughly.