Hrm 106 facilities and equipments
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This document describes various types of food service equipment used in commercial kitchens, including ovens, ranges, griddles, broilers, steamers, fryers, tilting pans, mixers, cutters, slicers, and food processors. It provides details on the functions and advantages of convection ovens, combo-ovens, microwave ovens, reconstituting ovens, steam jackets kettles, and various cooking and food preparation appliances used for mass food production.
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Hrm 106 facilities and equipments
- 1. HRM 106 Facilities and Equipment Food Service Equipments
- 2. RANGES PICTURES Convection oven base Griddle on top Electrical coil units on top
- 4. STEAM COOKING EQUIPMENTS Steam-jacketed kettle Convection Steamer
- 5. MIXERS Hand Category Counter category Bench Category Floor Category
- 6. AGITATORS Wire Whisk Wire Whip attachment Dough Arm agitator Pastry Knife Flat Beater Wing Whip
- 8. SLICERS and Processor
- 11. GALLEY UNITS Deck Oven Combination Convection Oven/Steamer Pressure Fryer Tilting-Frying Pan
- 12. GALLEY EQUIPMENTS Coffee Maker Water Boilers Hot and Cold Jugs Beverage Tray Tray Carriers Carts/ Trolleys