KITCHEN EQUIPMENT IDENTIFIED

Purpose 

All Kitchen Associates must be able to identify and classify all kitchen equipment in order to:

• Achieve a basic working knowledge  

• Adhere to safety precautions and prevent accidents

• Promote, Preserve and Protect the life of the Equipment

• Conserve energy and increase efficiency

• Comply with the laws of sanitation, food and hygiene

The following procedures are general, with specific operating procedures for each.

Policy

To ensure that all staffs will be able to identified kitchen equipment. 

Procedure

All Equipment is classified into 

Utensils, 

Mechanical,

Fixed

Utensils

Are small hand operated pieces of equipment

Examples are. Whisk, Ladle, sieve, mouli etc.

Mechanical

Can be large or small and are electrically operated 

Some examples are Electric hand blenders, Meat slicers, Food processors

Fixed

Includes immovable, gas, electric or steam operated 

Some examples are Ovens, salamanders, burners, Steamers, Large mixers

1. Treat all equipment with respect 

2. You must completely understand what the equipment is used for and how it operates

3. Ask your supervisor if you have any questions, do not attempt to operate equipment without a basic working knowledge.

4. Use the right equipment for the right job.

5. You must know how to take it apart for cleaning 

6. Never assemble or disassemble with the power connected.

7. Never force parts of equipment in to fit, do it gently.

8. When you have finished with a piece of Mechanical equipment ALWAYS MAKE SURE THAT it is disconnected, from the power source, dismantled ready for cleaning, cleaned, and stored properly.

9. All equipment must be maintained in good clean working order and serviced regularly when appropriate.

10. All Blades and cutters must be cleaned and wiped clean

11. Never slam or kick doors especially ovens, cool rooms and fridges.