Today I was assigned to identify various equipments used in food service and their functions. I then wrote a report on the importance of these equipments in this particular setting, determined their sanitation and maintenance procedures and their cost. Among the equipments assessed were:
- Blast Chiller:
This equipment rapidly cools food 400F in an hour. This helps prevent spoilage when food is cooled in other methods that may take longer, and helps preserve freshness and save manpower.
To clean the interior, mild detergent should be used, followed by a sanitizer. No abrasive cleaning materials or hash chemicals, and chiller should be unplugged from electricity before cleaning. This should be done weekly. The exterior is cleaned monthly with a wet soft material. Vacuuming the vents to remove lint cleans condensing unit. This prevents the lint from accumulating on the condenser. Food probes are hand washed with warm water and mild detergent, then rinsed and sanitized. Proper maintenance of this equipment is mainly by preventing lint accumulation in the condenser.
- Steamer:
This equipment is used for steaming the food, mainly the vegetables and seafoods. It results in better quality food since the food retains it moisture, color and nutrients. Since steamers use compressed energy, they are more efficient and cost effective. To clean the interior, the compartments are wiped down with a warm moist piece of cloth, daily since they are in constant contact with food. The inside should be de-limed regularly to prevent build up of lime and prolong the life of the equipment. Water filter should be changed regularly and the cooling components are not malfunctioning. No harsh chemicals in the interior because they can cause damage and the water quality should be checked regularly to prevent damage to the compartments, taint the taste of food or make the equipment work harder.
- Steam jacket kettle:
Used for preparing large quantities of soups, stews and hot water. This equipment introduces heat to the food through steam, cooks very first without scorching the food. To clean and maintain this equipment, all compartments should be wiped/cleaned daily to remove any food particles trapped in the compartments. The drains are closed and hot water with detergent is added to the kettle to clean, followed by rinsing and sanitizing. The kettle should be de-limed every 6 months and gauges and gaskets checked regularly.
- Slicer:
This is a meat slicer; used for slicing meats quickly and at specific thickness. The slicer has to be deassembled daily after each use and thoroughly cleaned with warm soapy water, rinsed, and preferably put through the dishwasher for sterilization. The counter top where the slicer is placed should be cleaned and sanitized.
- Tilting skillet:
This is a large frying/braising pan with an attached lid that can be tilted to 900 for easy cleaning. During cleaning, the power connection should be disconnected and no abrasive materials or soaps should be used. Should be cleaned and sanitized after each use and wiped dry. The pivots should never be lubricated, and should be periodically cleaned.
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