Large Culinary Equipment

Deck oven

Conventional Heat used to bake, roast and braise. Our kitchen has two, black and silver. The black deck is used for our pizza and calzones.

Deep-fat fryer

Cooks food at a constant temperature, which is controlled by a thermostat. Food is lowered and raised in baskets and food is cooked in fat. Filters allows the oil to be reused.

Broiler

Cooks food quickly from start to finish using intense, direct heat located ABOVE the food.

Griddle

Flat or ridged. Can be a part of the range, or a separate unit. Food is cooked directly on the surface.

deep fryer

Food service equipment that cooks food by submerging it in hot fat

Open-burner range

Has 4 to 6 burning units, each with individual controls. Ours is Gas.

Convection oven

Has a fan that circulates heated air around the food as it cooks. It typically cooks 50* hotter than a conventional oven.

Food processor (Robocoupe)

Has a removable bowl and a s-shaped blade. Used to grind, purée, emulsify, crush, and knead foods. Special disks can be added to slice, julienne, and shred foods.

Bench (tabletop) mixer

Has removable stainless steel bowl and a dough hook, a paddle; and whip attachments. Can be used to mix or whip doughs and batters and slice, chop, shred, or grate foods using different attachments.

Tilt Skillet

most versatile piece of equipment in a kitchen. May be tilted to remove contents. Used for braising, stewing, frying, saute, griddle

Proof Box

provides heat and humidity to UNBAKED goods.

3-compartment sink

wash, rinse, sanitize

Dish Machine

A commercial machine that washes and sanitizes dishes and kitchen tools. Wash temp is 150*F Rinse Temp is 180*F.

Salad Spinner

A kitchen utensil that uses centrifugal force to dry freshly washed salad greens, herbs, etc.

Divider/Rounder

A machine that cuts a "press" of dough into equal portions and then shapes each portion into ball.

Trunnion Kettle

A type of steam-jacketed kettle that Uses steam to cook foods quickly but doesn't come in direct contact with food and can be tilted to empty contents by pulling a lever.

Table-mounted can opener

Professional kitchens use heavy-duty can openers that are mounted on the edge of a table. Clean and sanitize can openers daily to prevent contamination.

Hotel pan/ Steam Table Pan

Rectangular stainless steel pans used to cook, store and serve food, and are designed to fit in steam tables, racks and chafers. Various sizes.

Slicer

Slicers are used to slice foods into uniform sizes.

Tilting skillet

The most flexible piece of equipment in a commercial kitchen. It is a large, flat cooking surface with sides to hold liquids. It can be tilted to pour out the liquid. It can be used as a griddle, fry pan, brazing pan, stockpot, bain marie, or steamer.

Blender

Used to quickly cut, blend, and liquefy foods.

Pressure steamer

Works like a regular steamer except that the steam is under pressure. Cooks food quickly because it comes in direct contact with water vapor.

Rolling rack/ Speed rack

a rack on wheels that houses sheet pans and can be moved around the kitchen.