USE OF KITCHEN EQUIPMENT

Purpose 

Before operating any equipment all kitchen personnel must be able to Identify Kitchen equipment as per S&P FB-K-----

You must follow the outlined general procedures for each of the categories

Each individual piece of equipment has specific operating procedures in addition to these, which are part of the operating manuals for them.

Policy

To ensure that all staffs will understand the basic used of kitchen equipment.

Procedure

Fixed Equipment- Ovens-Griddles, Stoves, Broilers, Steamers 

1. Ask you supervisor to show you how to switch off the Gas or Electricity in case of an emergency

2. Always be conscious of safety when using gas equipment to avoid burns, 

3. Be alert to gas leaks

4. Know where and how to use safety guards on each piece of equipment

5. MAKE SURE THAT PILOT LIGHTS ARE LIT, before turning on any gas appliances

6. Contact your supervisor if the burner is excessively noisy, flame is yellow or you suspect a gas leak

7. For ovens 

   1. Set the dial to the Pre heat and then use the desired temperature once this has been reached.

   2. Load the oven shelves /Racks evenly space trays so that they don’t touch the each other or walls of the oven

   3. Do not overload the ovens

   4. Open oven doors only to check food, do not oven open doors unnecessarily

   5.  Before opening doors of oven, if fan forced make sure that the fan is turned down or off to prevent burning   your face

   6. Do not Kick oven doors open or shut

   7. Do not rest heavy objects on drop-down oven doors.

   8. Do not “hang onto” side opening oven doors.

8. For Stoves

   1. Choose a burner that fits the pot, make sure that the flames do not curling over the sides of the pot completely, thus burning the sides of the pot,

   2.  If the Pot is too large for the burner the fire will be concentrated only at one point on the bottom of the pot, wasting energy.

   3. Turn on the burner after the pot has been set, and turn to desired setting

   4. Make sure that the bottom of the pot, which is in contact with the fire, is clean and free from oils, water or black carbon deposits.

   5. If the pot on the stove needs to be covered use a tight fitting lid to cover the pot saving energy

   6. When uncovering pots lift the lid, so that the steam is directed away from you, protecting your face.

   7. Turn off the flame as soon as you finish using it.

   8. Never use Paper to light stoves as the soot from the burnt paper will float into food products.

      
      

9. For Steam Equipment

   1.  Make sure that all drains are closed

   2. Make sure that the water tank or pan is at the correct level

   3. Check the level as necessary

   4. After using a steam jacketed kettle which is connected to the main steam line make sure that the drain valve is opened to force the condensed water out

   5. TAKE EXTRA PRECAUTION WHILE OPENING lids and doors, to steam operated equipment, as steam burns can be very severe.

   6. When unloading trays of food from the top racks of the steamers take extra care as Hot condensed water may be present on the top of the trays, causing severs injuries

   7. When tilting the steam jacketed kettles make sure that you have stand with your feet firm on the floor 

   8. When tilting the steam jacketed kettles make sure that there is adequate drainage to allow the spill to flow and not flood the area.

Fixed Equipment- Deep Fat Fryers:

You must at all times

1. Make sure you know the basics of how to operate the equipment

2. Keep the pilot light on as a safety measure.

3. Turn off the power source if electric

4. Make sure the drain valve is shut before adding fat into an empty fryer

5. Fill only up to the fill line with fat

6. Never overheat the fat

7. Not use plastic or wooden utensils when working with deep fried foods

8. Not overload fryer baskets

9. Lower baskets slowly into fat

10. Never let water come into contact

11. Not let fryers on, unattended

12. See your supervisor if you are not sure of any of the procedures or for help

Fixed Equipment- Slicers, Choppers, Cutting Equipment.

You must at all times

1. Read and be familiar with the instructions for each piece of equipment before proceeding, ask your supervisor if you are not sure of any step or method.

2. Make sure that equipment is clean before assembling, clean and sanities slicers and choppers after every changed usage.

3. understand  that” Changed usage” is when you stop working on one type of food and begin on another

4. Identify all the safety guards before plugging in or turning on any equipment.

5. Identify clearly the position of the ON /OFF or emergency switch

6. Tighten all screws so that parts do not come apart

7. ENSURE ALL SLICING AND CHOPPING EQUIPMENTS MUST BE TAKEN APART AND CLEANED AFTER EVERY CHANGED USE

8. ENSURE ALL SLICING AND CHOPPING EQUIPMENTS MUST BE TAKEN APART AND CLEANED AFTER EVERY SHIFT AND LEFT TO AIR DRY.

9. Assemble all blades, guards and covers and other parts carefully to avoid cuts, in the step-by-step method taking care not to bang or force any parts into position.

10. Never use equipment without safety guards in place.

11. Keep your hands away from cutting surfaces while the equipment is in operation

Fixed Equipment

Mixing Equipment, Blenders, Dough Machines and Spreaders You must at all times.

1. Be familiar with the on /off and Emergency buttons for the machines and the different speeds at which it can operate.

2. Make sure that all the parts to the machines, the Bowls, Blades, Paddles, Rollers and guards are clean before assembly

3. Assemble the parts as per the procedure assigned to the machine with care, do not force any parts into position

4. Make sure that the mixing bowls and attachments etc are securely in place before turning on the machine.

5. Use the right size attachment for the bowl

6. Lock the bowl firmly into position before turning on

7. Never pour ingredients into the mixing bowl from a glass or ceramic container

8. Pour Ingredients into the mixing bowl ONLY from a metal or plastic container

9. Close the lid or apply the cover and then set the mixer speed control 

10. Always start with the lowest possible speed and then move up as needed.

11. Always turn off the machine before changing speeds, scraping bowls, emptying bowls, lowering the bowl

12. Never place spoons, spatulas or your hands in the bowl while it is in operation

13. Switch off the machine before lowering the bowl 

14. Scrape the insides of the bowl only with a spatula or spoon (Not glass or ceramic)

15. Make sure that the bowl and attachments are cleaned thoroughly and sanitized before reuse or storage

16. Turn off and unplug equipment before cleaning

17. Clean stationary parts of the equipment as well as the floors, walls if the mix has splattered

Cleaning of Equipment

You must at all times

1. Not proceed with any food production until the equipment and works areas are clean.

2. Turn off and unplug equipment before cleaning

3. Wait for hot equipment to cool down before attempting to clean them this avoids accidents and prevents the chemicals and detergents from being “cooked onto the parts”

4. Only use detergents and chemical that are approved by the Chief Steward and follow the procedures and precautions for their care and use

5. Use protective gear /clothing (Gloves, eye protection, aprons etc) if necessary while cleaning.

6. Wipe all surfaces with a clean cloth and follow the Hygiene guidelines on Cleaning and Sanitization of areas

7. Leave equipment unplugged and dissembled when not in use

8. Be aware that every cook is responsible for maintaining a clean and sanitized work area and for protecting the guests from harmful germs and bacteria