Large Equipments

gas burner

  • RANGE TOPS: this is the burners top on which cooking takes place now days. It is generally worked with the gas.

conventional Oven

  • CONVENTIONAL OVENS: This is an important part of the kitchen. It is a enclosed area with a metal body in which the food is cooked with the hot air. It can be electrical or gas operated.


  • CONVECTION OVEN: These ovens contain fans inside to circulate the hot air. It is designed in such a way that hot air can evenly distributed throughout the interior. Because of the forced air the food is cooked in lower temperature as well as in less time.


  • REVOLVING OVEN: This is also called as reel oven, large chamber containing many shelves on a wheel type attachment which revolve while cooking.


  • COMBINATION OVEN(COMBI): This is basically works in three different modes a)convection oven, b)convection steamer and c)both together as a high humidity oven.


  • BARBECUE OVENS OR SMOKE OVENS: These are like as conventional oven, but with one important difference: they are able to produce wood smoke.

three deck



  • MICROWAVE OVENS: it is a method of cooking in which food is heated by the high frequency wave which is used to transmit television signals from the transmitter to receiver.

tilting pan

  • BRATT PANS: this is one of the most useful equipment of the kitchen. It can be used for shallow frying, deep frying, boiling, stewing, braising. The most important is the large surface area which helps to cook food in large quantity at a time.  It is operated by electric.

tiltinf kettle

  • BOILING PANS OF TILTING KETTLES: these are operated by steam, electricity or by gas. They are used for boiling or stewing large quantity of food at a time.


  •  DEEP FAT FRYERS: These are generally operated by electricity and it has a thermostatic control which helps the oil to maintain a proper temperature. There is a cool zone just below which helps the impurities to settle and prevents the oil from burning.


  • CRESCOR (HOT CUPBOARD): these are the cabinets which are required to warm plates and bowls. They are operated by electric or steam.


  • BAINS MARIE: This equipment is operated by steam which interns heat the water in the cabinet where the food is kept.


  • GRILLER: these are basically used for grilling meats; vegetable etc. the heat source is from downwards.


  • SALAMANDER: this equipment is used for toasting, gratinating cheese or giving color to different dished. The heat source is from upwards.


  • DOUGH KNEADER: this equipment helps to make any kind of dough or mixtures used to make pastry, cake or breads.

dough sheeter

  • DOUGH SHEET MACHINE: helps to make sheets of dough in any desired thickness.


  • GRAVITY SLICER: this equipment helps to make slices of any stuff with desired thickness.

hot plate

  • HOT PLATE: it is an industrial version of griddle (tawa), it is operated by gas or electricity.


  • WALK IN (Freezer): it is a huge version of fridge for the industrial use with racks and shelves used to keep food stuffs.

under conter

  • Under-Counters Refrigerator: it is chilling equipment with drawers used to keep food materials which are required while delivering orders.


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