is another term for a stove-top steamer setup.

can steam only small quantities of food due to its size.

uses steam piped into the cooking chamber, where it is vented over the food.

cooks food using high-pressure steam and must be vented completely before opening.

a commercial blender where food is placed into the machine to purée.

only able to whip certain food such as heavy cream in containers.

another industry term for a food processor.

also called a stick blender and can purée food in a container.

a small radiant broiler that is used to finish food items.

another term for a tilting skillet.

a separate gas broiler that is used to cook food products completely.

a large broiler in the oven to cook food.

that uses a belt to move food through in one direction.

that is another type of convection oven that cooks food more quickly.

that has multiple shelves on which to cook food directly.

that cooks food using microwaves

a stove-top wok that can sit on a burner without sliding.

a particular flavor produced by commercial wok cooking.

another name for a stir-fry.

a commercial wok setup consisting of numerous flame jets.

check the equipment for proper cleaning by running the equipment.

make sure the equipment is sanitized only.

make sure the equipment is plugged in before servicing.

make sure the equipment is unplugged first before servicing.

designed to help yeast products proof properly.

a cabinet that holds moisture so it can be used as a steamer.

designed to bake and hold yeast products.

designed to hold cooked food for service.

A rectangular pot that is used to keep cold food cold for service

A rectangular pot that is used to keep hot food hot for service

A cylindrical pot that is used to keep hot food hot for service

A hotel pan that is used to keep hot food hot for service

heats food from the bottom to cook the product.

uses direct flames from all sides to cook the product.

heats food from the sides to cook the product.

heats food from the top only to cook the product.