Classification & examples of kitchen equipment

1. Kitchen Equipment
Mehernosh Dhanda
BAC 101 Culinary foundation level 1 1

2. Scope
After this presentation you will be able to:
• State the definition of an equipment
• Understand the classification of equipment
• Identify different equipment
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3. Definition
• An equipment is any tool or machine
that is made to perform a specific
function/work so as to aid/ enhance the
production of goods.
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4. Classification of Kitchen Equipment
Kitchen equipment can be classified as under:
1.Hand tools
2.Measuring equipment/devices
3.Cookware/ Utensils
4.Processing Equipment
5.Heavy/ Cooking Equipment
6.Storage & Holding Equipment
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5. Hand Tools
They aid in • Knives
1. Cutting • Peeler
2. Shaping • Whisk
3. Moving • Perforated, Plain &
4. Combining Slotted spoons
• Tongs
• Spatula
• Meat mallet
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6. BAC 101 Culinary foundation level 1 6

7. Parts of a knife
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8. m Spatula
Flat
Tongs
Whisks
Perforated Rolling Pin
Spoon
Mallet
Peelers
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9. Measuring Equipment/Devices
• Weighing scales
Used in the kitchen for
• Volume measures
exact measurement of
1. Weights
• Thermometers
2. Volumes • Timers
3. Temperatures
4. Time
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10. Weighing scale
Measuring spoons
Timer
Probe
Thermometer
Measuring ladle
Measuring Jar
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11. Cookware/Utensils
• Pots
1. Used for actual • Strainers
cooking of dishes • Sieves
2. Generally made of • Colanders
metals • Pans
3. May also include • Skillets
some other hand • Woks
held equipment • Spider
used indirectly for • Chinois
cooking • Moulds
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12. Wok
Stock Pot
Rondeau
Sauce pan
Skillet
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13. Chinois
Colander
Spider SS wire strainer
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14. Processing Equipment
 Electrical & • Slicer
mechanical devices • Mandolin
used to : • Buffalo Chopper
 Chop
 Puree
• Food Processor
 Slice • Blender
 Grind • Planetary Mixers
 Mix foods • Dough kneaders
 Extracting
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level 1

15. Mandolin
Slicer
Processor
Buffalo Chopper
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16. J
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Planetary Mixer
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Meat mincer & blades
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Hand held blender
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17. Heavy/Cooking Equipment
 Gas, electric or • Ovens
steam operated • Stoves/ Ranges
appliances used for : • Griddles/ Flat tops
 Cooking
 Reheating foods.
• Tilting/ Bratt pans
• Steam Kettles
• Deep Fat fryers
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18. D
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Combi Oven
Tilting/Bratt pan
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19. Induction top S
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R Gas Range
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Tilting steam kettle r
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20. Storage/ Holding Equipment
• Refrigerators
 These include all
equipment used • Walk in Freezers/
for: Chillers
 Storage of both raw • Insulated Storing/
& cooked food holding cabinets
 Holding before • Chaffing Dishes/
service of cooked GN pans
food
• Storage bins/ racks/
trolleys
• Proofing cabinets
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21. D
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Walk in chiller
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Two door
refrigerator Chaffing dish
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22. Thank you
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