Rangetops
The most important piece of cooking equipment in the kitchen.
Open elements are either electric coils or gas flames.
Cooktop space is limited to one pot per burner.
Link for more information on rangetops.
The griddle is a flat, smooth, heated surface on which food is cooked directly. Used on the Stelly's front line with the rangetop and ovens.
Ovens
Enclosed spaces used for roasting and baking in which food is heated usually by hot air.
Foods can also be simmered, stewed, braised, or poached in the oven.
At Stelly's we have convection ovens that have fans circulating the air and distributing heat throughout the interior. This effect results in a faster cook time at lower temperatures.
Link for more information on ovens
Misc. Cooking Equipment
There are many other cooking tools available in the Stelly's kitchen including broilers, salamanders, panini griddle, deep fat fryer, steam kettle, Trunnion kettle (pictured left). and steam cookers.
Link for more information on the other cooking equipment.
Hot Holding Equipment
Steam Tables (pictured left) are designed to hold foods above 60°C in order to prevent the growth of disease-causing bacteria. This table is on the Stelly's front line.
We also have portable steam tables and heating lamps that are used for the many functions that our culinary department hosts including the annual Stelly's Global Perspectives fundraiser gala.
The Tall Boy (pictured left) is designed to hold sheet pans to organize food prep or service. Our Tall Boy at Stelly's lives beside the convection oven.
(CAUTION: treat all the trays on the Tall Boy as if they are hot!!)
More information about hot holding equipment here.
Cold Holding Equipment
The refrigerator (known in the trade as the cooler or the box) guards against spoilage and bacterial growth by keeping foods cold, usually, below 5°C.
The walk-in (pictured left) is a room-size refrigerator with built-in shelves on the walls.
The reach-in is a standard upright refrigerator that does not have freezer unit.
The walk in freezer (pictured left) stores foods purchased frozen and keeps them viable for much longer.
Organized with baking, cookies and breads on the left side; meats, main courses and nuts on the left; and on the center end there are left overs and ready to bake breads and buns.
More information on our cool Stelly's equipment can be found here.