Classification of Kitchen Equipment

Classification of Kitchen Equipment

AJAR Hospitality

Classification of Kitchen Equipment – Hello Ajarian! The selection of the right equipment for the job, and the knowledge of how to use it allow your work in the kitchen to proceed smoothly, comfortably, efficiently and most importantly – safely.

Because there is such a large range of equipment, etc. available it is useful to group them into three categories: utensils, mechanical equipment, and large (fixed) equipment.

1. Utensils
Utensils are small hand-operated pieces of equipment. Different utensils are made for different tasks, such as for cutting, mixing, blending, or measuring. A selection of kitchen utensils including:

  • Mouli
  • Ladle
  • Chinois
  • Whisk

2. Mechanical equipment
Mechanical equipment can be large or small and is electrically operated. Mechanical equipment is really useful because they can do the job faster than manual equipment. Mechanical equipment usually consist of several component parts that must be assembled or reassembled prior to use and after use. Make sure each parts are cleaned thoroughly. Mechanical equipment may include:

  • Mixers
  • Slicers
  • Blenders
  • Food processors.

3. Large equipment
These are large pieces of equipment built-in to place in the kitchen. They can be electrically or gas operated and include items such as:

  • Stoves
  • Salamanders
  • Steamers
  • Bain-maries
  • Deep fryers
  • Brat pans.

It does not pay to purchase the cheapest utensils, knives or equipment available: the best quality will last longer if it is looked after correctly. So, always clean and store kitchen equipment properly before and after every usage.

Read also: Tips for Accepting Food from Suppliers

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Prepare and store foods

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