KITCHEN EQUIPMENTS

• The food flow starts with the receiving of all products

• Involves the checking of quality of food and making sure that supplies are complete.

• RECEIVING AREA

• STORAGE AREA

• PREPARATION AREA

• COOKING AREA

-industrial weighing instrument consisting of a

platform coupled to an automatic system of levers and

adjustable weights used to weigh heavy objects.

• PLATFORM SCALE

• PORTION SCALE

Used to weigh cuts of meats and

other light dry products.

• PLATFORM SCALE

• PORTION SCALE

Minimum internal temperature for frozen foods

• 18C (0F) or

  below

• 5C (41F) or below

are small carts with small

wheels for moving heavy loads

from the receiving area to the

storage area.

• DOLLIES

• THERMOMETER

• SCALE

3. 3 receiving equipments

Freezers are used to

maintain the

freshness of foods

and keep them at the

right temperature

before use.

• STORAGE AREA

• PREPARATION AREA

• RECEIVING AREA

• COOKING AREA

-An enclosed walk –in storage

space

• WALK – IN FREEZER OR

  REFRIGERATOR

• REACH- IN REFRIGERATOR/

  FREEZER

• FREEZER

• Low- profile refrigerator or

  freezer including under

  counters and worktop

  refrigerators.

-Keeps items fresh and accessible at

arm’s length while standing.

• WALK – IN FREEZER OR

  REFRIGERATOR

• REACH- IN REFRIGERATOR/

  FREEZER

• FREEZER

• LOWBOY

  REFRIGERATOR

A storage space that requires a

temperature of 18C (0F) or lower.

Helps prolong the shelf life of the

food.

• WALK – IN FREEZER OR

  REFRIGERATOR

• REACH- IN REFRIGERATOR/

  FREEZER

• FREEZER

• LOWBOY

  REFRIGERATOR