About Bakery Equipment

By Robert Fisher, eHow Contributor

The smell of freshly baked bread and fried doughnuts can entice even the most dedicated nutritionist to step into a bakery. The tempting treats in the display case are the product of a four-step process: proper mixing (and kneading), scaling, proofing and baking done by specialized equipment. Although doughnuts and bread may require different procedures, the same standard equipment is found in most commercial bakeries.

Mixing and Kneading

A floor-mounted dough mixer takes the place of the hand-mixing of ingredients and kneading of dough, greatly speeding up the process and allowing the baker to multitask. Mixers range in size from 10 quarts to more than 400 pounds of dough, so knowing desired production levels will help to determine appropriate size. Features to consider on a mixer are the number of mixing speeds and password protection.

Scaling

A baker cuts and scales on a baker's table, known as a bench. Benches are made of either stainless steel or wood. Scaling dough involves a variety of small wares including spoons, bowl scrapers and ice cream scoops as well as dough cutters designed to slice through dough without damaging the bench.

Proofing

After scaling, a baker puts the dough in a humidified food cabinet, known as a proofer. Using a proofer allows the baker to control the temperature, humidity and the time it will take for the dough to rise, or proof. A heating element--below a small water reservoir at the bottom of the unit--creates steam for proofing.

Baking

Bakeries may use a wood, electric or gas-fired oven. Stationary gas-fired ovens are the largest of the three and typically use wheeled baking sheet racks. Most commercial electric convection ovens are mobile. A baker can determine the appropriate size for an oven by considering the baking-sheet capacity of the oven and the bakery's layout and size.

Considerations

Operational safety is a primary concern with bakery equipment. The location of kill switches, safety bars and locks vary on different makes.
The ability to easily break down equipment components for cleaning will help the equipment last longer and the bakery comply with health department standards.
The cheapest equipment is not always the most economical. As pastry chef Nick Malgieri points out in his book "The Modern Baker," quality equipment can last a lifetime.

Article original from: http://www.ehow.com/about_5124035_bakery-equipment.html

Restaurant Equipment Safety

By Heather Lacey, eHow Contributor

Restaurant equipment increases productivity and efficiency in the food service industry, but the many moving parts on these machines can be hazardous for the unprepared employee.

Steamers

Steam can burn as badly as hot water. When removing items from a steamer or pressure cooker, ensure that the machine is turned off before opening the lid. Always stand to the side when opening the lid to avoid burns from the escaping steam.

Mixers

When using a mixer, be sure to secure loose clothing or hair that could become entangled in the turning pieces. Do not reach hands into mixing bowls when the machine is running. If the equipment has a safety guard, ensure the guard is in position before operation.

Slicers

Never use a slicer without a safety guard and use push sticks instead of your hands to feed meat or cheese into the slicer blade.

Fryers

Be cautious near fryers. Although the oil does not have a boiling appearance, it is extremely hot. Always use baskets or tongs to remove fried foods and be careful when adding foods to the fryer to avoid splashing oil.

Article original from:

http://www.ehow.com/facts_5845198_restaurant-equipment-safety.html

What Is a Bakery Proofer?

By Amy Lively, eHow Contributor

Proofing is a baking term that refers to the process of allowing dough to leaven, or rise, prior to baking. Proofing is caused by the fermentation of yeast in dough, which releases carbon dioxide that allows the dough to rise.

Proofer Function

A proofer, or a proof box, is a sealed space that provides a warm and moist environment for dough to allow it to rise before it bakes. The environment inside a proof box allows dough to rise more quickly than dough that is not proofed, as well as helps prevent dough from drying out.

Temperature Settings

Temperature settings on proofers typically range between 110 and 125 degrees, with humidity between 95 and 98 percent. Dough vary in their temperature and humidity needs, but if the proof box is too dry, the dough develops a skin and will not rise properly, while dough will be too soft and spread in a proof box that is too wet.

Making a Proofer

If a large commercial proofer is not available or necessary, it is possible to make a proofer. Putting a cup of hot water in a plastic box large enough to cover the dough and high enough to accommodate the dough's rise can simulate a proof box. Dough can also be put in an unheated microwave or oven, although a plastic proof box allows the baker to monitor the dough without opening the microwave or oven door.

Read more: http://www.ehow.com/facts_7434599_bakery-proofer_.html

Slicer Applications

Written by the Editors

Foodservice operators can employ slicers in numerous ways to support a variety of menu applications. Here are a few examples.

The main function of slicers is to provide portion-controlled slicing. By allowing users to set slice thicknesses, these machines can yield uniform portions.

Slicers are most often used to prepare deli meats and cheeses for sandwiches, but can also provide uniform slices of vegetables for grilling or garnishing. Gear-driven slicers are ideal for cutting thicker sausage, meat and cheese.

Most slicers can yield portions ranging from paper-thin to 1 ¼-inch thick. Larger units can hold food pieces up to 7 ½-inches in diameter and up to 12 inches long.

Because this equipment helps guarantee uniform portion sizes, it is useful in controlling food costs. In addition, slicers present the dual benefit of cutting both faster and potentially more safely than knives.

Original article from:

http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/10770-slicer-applications

Service Tips - Mixers

Service Tips - Mixers

Written by The Editors

Bakeries, pizza places, scratch kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most mechanical pieces of foodservice equipment. As a result, taking care of mixers is essential to their proper long-

term operation.

Every mixer, particularly large ones with automatic bowl lifts, includes lots of moving parts. These different units all have requirements for changing belts, guidelines for lubrication and more. Foodservice operators should follow their owners' manual guidelines and rely on a trained service agent when needed.

Excessive noise and vibration can be signs of emerging problems. When this occurs, call a service agent to check out such units to prevent a full-on breakdown.

A 40-quart mixer can't handle 40 quarts of every job. Heavier and thicker dough should be made in smaller batches to prevent overworking a unit. Again, consult the owners' manual to find out more.

One common problem, especially in large heavy-duty mixers, is the agitator touching the bowl, which can damage the unit and the attachment. Follow the manufacturer's instructions on adjusting the agitator or bowl height to avoid contact between the two.

Mixers come with multiple attachments — splashguards, bowl guards, drip cups — that often come into contact with dough or batter. Remove and clean these on a regular basis.

As a piece of electrical equipment, a mixer's cord and plug can get frayed or damaged. Be sure to keep an eye out for these problems.

Original article from: http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/11187-service-tips-mixers

The History of Kitchen Appliances

The History of Kitchen Appliances

By Mary Bellis

By definition the kitchen is a room used for food preparation that is typically equipped with a stove, a sink for cleaning food and dish-washing, and cabinets and refrigerators for storing food and equipment.

Kitchens have been around for centuries, however, it was not until post-civil war period that the majority of kitchen appliances were invented. The reason was that most people no longer had servants and housewives working alone in the kitchen needed culinary help. Also the advent of electricity greatly advanced the technology of labor saving kitchen appliances.

History of Kitchen Appliances

Large Kitchen Appliances

Dishwasher

In 1850, Joel Houghton patented a wooden machine with a hand-turned wheel that splashed water on dishes, it was hardly a workable machine, but it was the first patent.

Ovens or Stoves
The first historical record of a stove being built refers to a stove built in 1490 in Alsace, France.

Refrigerator
Before mechanical refrigeration systems were introduced, people cooled their food with ice and snow, either found locally or brought down from the mountains.

Small Kitchen Appliances

Blender
In 1922, Stephen Poplawski invented the blender.

Eating Utensils
The history of forks, sporks, knifes, and spoons.

Electric Mixers
The first patent that can claim to be for an electric mixer was issued on November 17, 1885 to Rufus M. Eastman. Lillian Moller Gilbreth (1878-1972), the mother of 12 children, also patented an electric food mixer (at a later date).

Peelers
The nineteenth-century created numerous kitchen use inventions: toasters, potato mashers, apple/potato peelers, food choppers and sausage stuffers were all invented. Over 185 patents for coffee grinders and over 500 patents for apple/potato peelers were patented in the 1800s. Early peelers were made of iron and the patent number and other information was included in the casting. Peelers ranged from the familiar and simple round swiveling rod with a knife blade that peeled skin, to contraptions full of gears and wheels that could peel, core, slice and section. There were separate peelers designed for different fruits and vegetables; there were even peelers that removed the kernels from ears of corn.

Original article from: http://inventors.about.com/od/kstartinventions/a/kitchen.htm

How to Plan Your Restaurant Kitchen

How to Plan Your Restaurant Kitchen

Basics of planning and equipping a restaurant kitchen

By Lorri Mealey

One of the biggest investments of opening a new restaurant is the kitchen. A commercial kitchen needs industrial grade equipment that will withstand a busy restaurant schedule. The design and layout of a restaurant kitchen should allow food to flow seamlessly from the prep area to the line. Sometimes a new restaurant has a fabulous location, but a small kitchen space, and you have to adapt your plans accordingly.

Understand the Role of a Restaurant Kitchen

The kitchen is the heart of your restaurant, where your menu comes to life. It’s where food is prepared, cooked and plated. It is also where the dirty dishes are brought, where food is stored and where all your utensils, dishes and cooking equipment are housed. Unlike home, where it’s just you and your family, a restaurant kitchen has dozens of people in and out of it on any given shift, so it’s important to be organized. A place for everything and everything in its place. This not only saves time during the busy rushes, it helps keep the kitchen.

Know the Differences in Commercial Ovens and Ranges

Commercial ovens and ranges are specifically designed for high volume cooking. Though they are one of the most expensive pieces of equipment you’ll buy, a good commercial range can last decades. The type of food on your restaurant menu will dictate what type of commercial range you’ll need. For example, if you are going to feature several barbeque items on your menu, you will need a good size grill. If sauté dishes are a mainstay of your restaurant menu, then a six burner commercial range is ideal. Other things to consider with any kitchen stove, oven or grills are the HVAC (Heating Ventilation Air Conditioning) system, which includes hoods and fire safety. 

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Keep Costs Low in Your Kitchen

Having a well-planned restaurant kitchen doesn’t just keep food flowing to the dining room- it can save you money in time and waste. If you staff knows where everything is located, understands the rule of FIFO (first in, first out) this will help reduce food waste and spoilage. It will also make prep and cooking times in the kitchen more efficient.

Keep Your Restaurant Kitchen Clean

Nothing will ruin a restaurant’s reputation faster than a case of food poisoning. A clean kitchen is essential to any restaurant. A regular cleaning list will ensure that all staff knows what needs to be done during each shift. Setting aside scheduled time for bigger cleaning jobs each month will keep your kitchen safe for customers and staff. If your restaurant is open seven days a week, all year long, you should plan two to three days during a slow season to close and do a thorough cleaning of the entire establishment. Many cleaning jobs can be outsourced to other companies, including hood cleaning, kitchen mats and uniforms.

Original from: http://restaurants.about.com/od/restaurantkitchens/a/How-To-Plan-Your-Restaurant-Kitchen.htm

Steam Jacketed Kettles - An Overview

Steam Jacketed Kettles - An Overview

Written by The Editors

Steam-jacketed kettles utilize steam energy to transfer heat via conduction to the food product inside.

The energy source — electric, gas and direct steam - electric jacketed kettles, gas jacketed kettles — that operates the unit helps define the categories of kettles available to operators. Direct steam kettles offer greater efficiency, cooking the fastest with the highest capacity as compared with electric and gas models. Kettle sizes range from 5 to 200 gallons, although 40 gallons represent the most common size commercial foodservice operators tend to use.

Stationary floor models typically start with a 20-gallon capacity and go up from there. In contrast, the capacity for tilting floor-type kettles ranges from 20 to 200 gallons. Tabletop kettles accommodate between 1 quart and 12 gallons of product.

While some tilting kettles have a handle, larger models utilize a crank. Stationary kettles include a tangent draw off valve that opens to drain product from the vessel.

The operating pressures of these kettles range from 45 PSI to 50 PSI, which produces an even temperature from the entire jacketed surface of 267 degrees to 338 degrees F.

These units feature either 304 or 316 stainless steel construction. While 304 is designed for general purpose use, such as boiling pasta, the more durable 316 can be a better option if the foodservice operator will prepare highly acidic foods, like pasta sauce, in the kettle.

The majority of kettles are two-thirds jacketed, which means that the unit transfers heat energy not only from the bottom of the kettle, like in a stock pot on a range, but also from the sides. This dramatically increases the surface area for energy absorption into the product. Operators can also purchase fully-jacketed kettles.

Most kettles come with optional accessories as well as features that enhance the operation for specific applications, such as mixers, draw off valves, pan carriers and mixing faucets.

New steam-jacketed kettle features include solid state temperature control with self-diagnostic capabilities. A heat deflector shield can help protect staff from burns.

One manufacturer introduced a new line of two-third jacketed kettles with an improved bottom, which allows for a shallower design.

Original from: http://www.fesmag.com/products/foodservice-equipment-repair-maintenance/11170-when-to-replace-steam-jacketed-kettles?limitstart=0

Rotisseries: An Overview

Rotisseries: An Overview

Written by the Editors

The biggest benefit of rotisseries is that customers can see product cooking, which promotes the theater experience and can increase revenue.

Rotisseries operate using a small, electric motor that rotates product on a spit as moist, hot air circulates around foods and throughout the unit's cavity. This rotation helps facilitate self-basting, while the unit's process and temperature create carmelization.

Countertop, see-thru and pass-thru models are available. To accommodate smaller footprints, some units are stackable while others offer wall- mounting capabilites.

Rotisserie sizes can range from 15 inches high by 35 inches deep by 37 inches wide for a countertop rotisserie to 78 inches high by 37 inches deep by 42 inches wide for high-volume batch machines. Unit capacities range from 150 to 2,000 pounds, with most full-size units accommodating between 35 and 80 whole chickens.

Most rotisserie cabinets feature a galvanized sheet metal body with an interior and exterior made of stainless steel. Door types range from single, front-pivoting designs to double closures with either glass fronts or windows. Models with a curved glass design enhance customer viewing in front of house settings.

A number of rotisserie accessories and options are available, including heavy-duty spits and baskets to hold fish or vegetables. Ovens with horizontal spits allow the co-mingling of various menu items. Rotisseries also may include warming cabinets to hold finished products. Some doors are designed to stay cool for added safety.

Other available options include automatic cleaning programs, adjustable legs, electric timers, mirrored door glass and coated angled or piercing spits.

Original article from: http://www.fesmag.com/features/foodservice-issues/10473-rotisseries-an-overview

Roaster, Roasting Pan, Turkey Pan - Definition and Use

Roaster, Roasting Pan, Turkey Pan - Definition and Use

By Mariette Mifflin

Definition: A roaster, roasting pan or turkey pan is the name given to a large piece of oven cookware. Roasters can can vary considerably in size. For a turkey, a roasting pan needs to be at least 15"- 18" long and a rectangular or oval shape is ideal. 

Though we often refer to the large roasters as turkey pans, they are generally used for so much more, including a variety of meats, roasts, as well as large batches of cabbage rolls, baked potatoes or other meal items. They are also very handy for baking a lasagna or for roasting a whole chicken.

Compared to a baking sheet or large bakeware pan, a roaster usually has a heavier construction to reduce hot spots and improve cooking performance, safe and sturdy handles, and has higher sides to accommodate a large roast, chicken or turkey plus grease. In fact, the deeper the sides, the better. 

Choose a roaster based on a size suitable for your needs, construction and quality based on what you can afford and overall finish that is convenient and easy to care for. 

Keep in mind that how the roaster is constructed makes a big difference when it comes to even and quick heating, as well as cooking results. Since cleaning a large roaster can be tedious, roaster interior finish is important. The easiest to clean are those with either a nonstick interior or more durable polished stainless steel. 

Because this type of cookware is so versatile, most have more than one in their kitchen. One appropriately sized for a turkey, often a mid-size for large roasts and a smaller one for everything else. A covered dutch oven is often used as a smaller size roaster. If you are just starting to equip a kitchen and can only get one for now, a mid size that can accommodate a whole chicken or 3-5 lb roast, would be very practical. Most cookware sets include a dutch oven. 

There are many types of roasters or turkey pans, some with covers as well as open models. Many cooks seem to prefer covering a turkey with foil, rather than using a covered roaster for their annual bird, since covers often do not fit properly (over the turkey) to seal in flavor and heat. However, that cover is very handy when roasting/cooking other foods. So having at least one covered roasting pan is advisable. 

For those who prefer a quick cleanup, there are foil disposable roasters, but use extreme caution and follow my tips below when using a foil roaster for a turkey. There are also electric roaster ovens which take the roasting away from your main cooking oven and these are extremely handy. They are suitable for turkey roasting, as well as large batch cooking. 
Roaster accessories vary from essential poultry racks, to basters to keep the bird moist and oven mitts for safe handling. Racks are essential to help remove the large turkey from the pan to transfer to a carving board or platter. Learn more about essential turkey tools to see what you need. Keep in mind that nonstick finishes require plastic or wooden utensils to protect the finish and tend to wear over time. If you want your roaster purchase to be the last one you buy, I'd recommend an 18/10 stainless steel roasting pan. 

Original article from:

http://housewares.about.com/od/cookware/g/Roaster-Roasting-Pan-Definition-And-Use.htm