3.04

Speed Rack

Food handlers slide sheet pans into slots on these racks. This results in shelves of varying heights, based on the needs of the cooks. They may be used in kitchens, bakeries, dry storage, refrigerators, and freezers.

Convection Oven

A fan distributes hot air around the food while it cooks in a convection oven. Cooking times are reduced, and energy is conserved. Because the circulating air is so much more efficient, reduce recipe temperatures set for conventional ovens by 25°F to 50°F.

Conventional Oven

The heat source of a traditional oven is situated on the oven's floor. Heat rises into the oven's open chamber, which holds racks for the food to sit on as it cooks. Typically, these ovens are found underneath a range-top burner.

Range

Cooking units with open flames are known as ranges. The range is generally the most commonly used piece of equipment in commercial kitchens.

Salamander (Broiler)

This is a small radiant broiler, usually attached to back of range. It is used to brown, finish, and melt food.

Grill (Charbroiler)

Charbroilers, which utilize gas or electricity to simulate the effects of charcoal on a grill, are also known as grills. Food's juices drop onto the heat source, causing flames and smoke, which enhance the flavor of the food.

Griddle (Flat-top)

A heat source is situated beneath a thick, flat metal plate. Cook directly on this surface, which is generally built with sides to keep food contained and a drain to collect waste.

Deep-Fat Fryer

Food is cooked in oil at temperatures ranging from 300°F to 400°F in gas and electric fryers. Some automated fryers automatically drop and lift the food baskets.

Steam-Jacketed Kettle

These kettles are available in a variety of sizes and styles, including freestanding and tabletop models. The bottom and sides of the kettle have two layers, and steam flows between them, rapidly and evenly cooking liquid foods like soups and stews. Food cooks faster and more evenly because the flowing steam heats all sides of the kettle rather than just the bottom, and it is less prone to burning.

Tilting Skillet/Fry pan

Cooks utilize this piece of equipment to grill, steam, braise, sauté, and stew a variety of foods, despite the fact that it is commonly referred to as a fry pan or skillet. Most tilting fry pans come with lids that may be used as a steamer. They're also incredibly simple to clean.

Refrigerator/Freezer

A walk-in refrigerator or freezer, often referred to as a "walk-in," is built into the foodservice facility as a room. A reach-in refrigerator or freezer, referred to as a "reach-in," is more like the type you probably have in your home. They vary in size. Some of them include wheels so they can be moved about the kitchen. All refrigerators must remain at temperatures between 32°F and 41°F. Freezers should remain a temperature of 0°F or lower.

Holding/Proofing Cabinet

This box is used to save time by proofing dough (helping it rise.) It can keep food hot after it's prepared and help provide a consistent product to the guest. You may have seen one of these at Subway!