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Lesson Two

Lesson Two. Simplified Equipment Operation. Introduction. Getting the most out of equipment is important. It is easy for employees to become comfortable with one way of using equipment. Everyone can learn new ways to use equipment and make a better product or save on time and labor.

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Lesson Two

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  1. Lesson Two Simplified Equipment Operation NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  2. Introduction • Getting the most out of equipment is important. • It is easy for employees to become comfortable with one way of using equipment. • Everyone can learn new ways to use equipment and make a better product or save on time and labor. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  3. Lesson Objectives • Locate and use the equipment files • Operate major pieces of food service equipment effectively and efficiently • Describe uses and functions of different types of equipment NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  4. Owner’s Manual Owner’s manuals will contain the following information: • Product and set-up information • Maintenance schedules • Trouble-shooting suggestions • Features and benefits • Safety features • Calibration procedures • Basic service information • Replacement part numbers • Contact information for the manufacturer NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  5. What is the benefit of this piece of equipment? • Do you think you could learn something by finding out what other techniques people use with this equipment? • Have we ever thought, “There has to be a better way to do this!”? • Do you think there are any better ways to clean equipment after certain tasks? • What is the most efficient thing you ever saw when it came to using a piece of equipment? NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  6. Equipment has different uses and functions. Equipment can be broken up into several groups. • Food Machines • Cooking Equipment • Refrigerators, Freezers, and Blast Chillers • Dish Machines NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  7. Food Machines I • Slicer • Mixer • Food Chopper • Food Machines II • Food Processor • Vertical Cutter/Mixer NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  8. Cooking Equipment I • Steamer • Steam Jacketed Kettle • Cooking Equipment II • Tilting Skillet • Deep Fat Fryer • Cooking Equipment III • Range • Oven • Combination Oven Steamer NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  9. Refrigerators, Freezers, and Blast Chillers • Refrigerator • Freezer • Blast Chiller • Dish Machines NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  10. General Safety Observations • Equipment should not be operated by anyone who has not read the owner’s manual and had an experienced operator demonstrate use. • Always wear the appropriate protective equipment. • Never leave operating equipment unattended. • Sanitize equipment with food contact surfaces after each use. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  11. Slicer • Focus on the task; avoid conversation. • Keep the slicer clean and sharp. • Bring the slice gauge to zero after finishing work and before cleaning. • Special care must be taken when cleaning. Always unplug the slicer before changing parts or cleaning. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  12. Slicer (continued) • Use a safety mesh glove if available. • Never use a slicer without guards. • Never clean a slicer while it is running. • Clean and sanitize the slicer before and after each use. • Keep the slicer covered between uses. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  13. Mixer • Do not wear loose clothing around any rotating equipment. • Keep hands and utensils out of the bowl as the attachments move. • Focus on the task. • Keep the mixer clean and the attachments close by. • Keep the mixer covered when not in use. • Sanitize before and after each use. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  14. Mixer (continued) • Check to see that control setting is on low when beginning and return control setting to low when finished. • Use a splash guard collar if the bowl is more than ½ full and a collar is provided. • Fasten attachments firmly. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  15. Food Chopper • Focus on the task. • Sanitize before and after each use. • Before use, make sure the machine is properly and completely assembled. • Start machine and gradually feed food into bowl. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  16. Food Chopper (continued) • Feed food into cutters with a proper food scraper or plunger. • Move bowl scraper in the opposite direction of the bowl rotation. • Use the safety catch or unplug the food chopper to remove food or change blades. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  17. Food Chopper (continued) • Do not chop meat with gristle or bones. • Keep food chopper covered when not in use. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  18. Food Processor • Focus on the task. • Sanitize before and after each use. • Before disassembling, pre-wash the cutter. Close the lid and jog (pulse) for a few seconds. • Wash all attachments. • After washing and sanitizing, air dry and reassemble the machine. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  19. Vertical Cutter/Mixer • Sanitize before and after each use. • Tilt the handle to hold and lock bowl into vertical position. • Use the stop switch to unlock the bowl. • A vertical cutter/mixer has three settings: • Run: run continuously • Jog (Pulse): jogs momentarily • Timer: set time/push start NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  20. Vertical Cutter/Mixer(continued) • After the product has been removed, return bowl to vertical position. • Before disassembling, pre-wash the cutter. Close, latch, and jog. • Wash all attachments. • After washing and sanitizing, air dry and reassemble the machine. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  21. Steamer • Steaming • Blanching • Thawing • Poaching • Simmering • Stewing • Rethermalizing (reheating) NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  22. Pressure Steamer • Open doors to the pressure steamer only after the pressure is lowered. • Allow the steam in the cavity to escape before opening the door completely. • Report steam leaks immediately. • Always wear protective oven mitts to avoid burns. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  23. Pressure Steamer (continued) • Use 2 ½-inch pans for faster cook times. Use two shallow pans instead of one deep one. • Make sure frozen product is close to a uniform size for best results. • Leave the door open to air dry the cavity. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  24. Pressureless Convection Steamer • Thawing is better in a pressureless steamer because food is less likely to overcook. • Pre-heat this steamer for best results. • Heat water to 212º F from tap temperature. • Always wear protective oven mitts to avoid burns. • Use perforated, uncovered pans wherever possible to speed up production. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  25. Pressureless Convection Steamer(continued) • Do not cover pans with foil, film, or lids. It will increase cook times as much as 400%. • When thawing a frozen block of product, place the block on the smallest side to expose the most surface area to steam. • Leave the door open to let door gaskets dry completely. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  26. Pressure/Pressureless Steamer • Leave the door open to let door gaskets dry completely. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  27. Atmospheric Steamer • Pre-heat steamer and leave on until finished. • Always wear protective oven mitts to avoid burns. • When cooking frozen food, use 3 of the 4 spaces. • For 4 full pans, check top pan at about 70% of cook time. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  28. Atmospheric Steamer (continued) • Remove top pan when cooked. Replace with bottom pan. • When using only one pan, place on the middle shelf. • When rethermalizing (reheating) prepared foods, stir occasionally to speed heating. • Leave door open to let door gaskets dry completely. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  29. Variable Low Pressure Steamer • Always wear protective oven mitts to avoid burns. • Door will not open until the vacuum is released. • Leave the door open to let door gaskets dry completely. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  30. Steam Jacketed Kettle • Sanitize before and after each use. • Install the slotted drain cover before cooking product. • Wipe up spills immediately. • Make sure the water gauge is at the recommended level. • Fill no more than 2/3 full. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  31. Steam Jacketed Kettle (continued) • Keep the lid down to speed cooking. • Always wear protective oven mitts to avoid burns. • Stand to the side. • Use long-handled utensils to stir food. • To avoid splashes and burns, stir and pour slowly. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  32. Steam Jacketed Kettle (continued) • When food is finished, turn the control valve to off to prevent overcooking. • Clean by adding water and detergent to just above the cook line. • Clean the drain and sanitize the kettle. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  33. Tilting Skillet (Braising Pan) • Sanitize before and after each use. • Always wear protective oven mitts to avoid burns. • Use long-handled utensils. • Tend food at all times. • Clean and sanitize after each use. • Heat water and detergent on medium to loosen baked-on food. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  34. Deep Fat Fryer • Ideal oil temperature is 350° F to 370° F. • Do not let oil temperature drop below 310° F. • Do not overfill fryer baskets. • Never salt items over the fryer. • Do not cover hot oil until it has cooled. • Always wait until oil is cool before filtering or changing it. • Filter and change oil as directed. • Clean up all oil spills promptly to prevent slips and falls. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  35. Range Top • Always wear protective oven mitts to avoid burns. • Avoid wearing loose clothing. • Cover pots to speed boiling process. • Turn range tops off when not in use. • Clean up spills. • Clean the interior and exterior of the range after each use. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  36. Oven • Always wear protective oven mitts to avoid burns. • Preheat before use. • Cook at lower temperatures to prevent splattering. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  37. Combination Oven Steamer • Always wear protective oven mitts to avoid burns. • Start in steam mode (except baking). • Clean up spills as they occur. • Dirty oven racks and pans can be steamed to loosen baked-on product. • When steaming, run 1 to 2 minutes in oven mode. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  38. Combination Oven Steamer The combination oven steamer is a useful tool. It can be used • As an oven • As a steamer • For cooking and holding • For proofing and baking • For rethermalizing (reheating) • For grilling NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  39. Types of Refrigerators • Reach-in • Walk-in • Pass-through • Roll-in • Milk cooler NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  40. Types of Freezers • Reach-in • Walk-in NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  41. Types of Blast Chillers • Reach-in • Walk-in • Roll-in • Under counter NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  42. In order to work well, there must be room for air to move around products in refrigerators, freezers, and blast chillers. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  43. Refrigerators, Freezers, and Blast Chillers • Always store ready-to-eat food or cooked food above raw products. • Cover, label, and date all food. • Never overload refrigerators or freezers. • Check for air circulation around fans. • Thaw food in the refrigerator on the bottom shelf. • Chill food in a blast chiller or use another approved method for cooling food before placing it in the refrigerator. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  44. Refrigerators, Freezers, and Blast Chillers (continued) • Use First In, First Out (FIFO) rotation. • Plan door opening and keep doors closed as much as possible. • Turn off lights in walk-in units when not in use. • Wipe up spills immediately. • Check gaskets for a snug fit. • Keep multiple types of food separate. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  45. Types of Dish Machines • High-temperature • Uses 180° F water to wash dishes and kill germs • Needs a temperature booster • Low-temperature • Washes at 140° F • Uses an added chemical to sanitize NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  46. Dish Machines General dish machine practices: • Pre-scrape dishes or trays thoroughly. • Check water temperatures regularly. Final rinse should be between 180° F and 195° F. • In a low-temperature dish machine, a sanitary solution must contact the surface of the dishes. • Check holes in the spray arms. • If there is tank bottom build-up, notify a supervisor. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

  47. Safety and efficiency depend on knowing the equipment. NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Using Equipment Safely and Efficiently

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