Cooking Equipment

Deck Oven A deck oven is also known as a stack oven. Electric deck ovens have separate baking controls for the lower deck and for the upper deck. Deck ovens are used for baking, roasting, and braising.


Convection Oven A convection oven has a fan that circulates the oven's heated air. This fan allows you to cook foods in about 30% less time and at temperatures approximately 50° lower than a conventional oven. Convection ovens are used for baking, roasting, and braising.

Salamander A salamander is a small gas or electric broiler that is often attached to an open-burner range. Its heat source is also located above the food. Unlike a standard broiler, a salamander is used for browning, glazing, and melting foods.

FlashBake Oven A FlashBake, or infrared, oven uses both infrared and visible light waves above and below the food. Because the heat is so intense, foods cook very quickly without losing flavor and moisture. The FlashBake is used to bake smaller portions of food. It needs no preheating or venting.

Open-Burner Range

To clean an open burner, remove the grids and the drip pan. Soak them in hot, soapy water. While they are soaking, wash, rinse, and dry the rest of the range. Then, wash, rinse, dry, and replace the grids and drip pan. Gas ranges have pilot lights. A pilot light is a continuously burning flame that lights the burner when you turn on the range. Check to see that all the pilot lights are burning after you have cleaned the range. The flame should be blue, not yellow. Always tell a supervisor if you suspect a range has a gas leak.


To clean a griddle, polish the top with a special griddle cloth or stone. Polish in the same direction as the grain of the metal. Using a circular motion will scratch the surface of the griddle. Wash the remaining area with warm, soapy water. Rinse and dry. Then, recondition the top by coating it with a thin layer of oil. To recondition a griddle means to coat in oil so that foods will not stick to it. Heat the griddle to 400°F (204°C) and wipe it clean. Repeat until the griddle is smooth and shiny.


To clean a broiler, take out the grids and soak them in hot, soapy water. Remove caked-on food with a wire brush. Rinse, dry, and lightly oil. Scrape grease and burned food from the inside of the broiler. Wash the drip pans and put them back in place. Empty the grease trap, wash it, and replace it.

Conventional and Convection Ovens

When you clean an oven, make sure the oven has cooled completely first. Take out the shelves and wash them in hot, soapy water. Then, rinse them and let them air dry. Wash the inside of the oven with warm, soapy water and dry it with a soft cloth. Wipe the outside of the oven with warm, soapy water. Rinse it with a soft, wet cloth and polish it with another soft cloth.

Safety Check

I Maintenance and Care

Maintenance and care for tools, utensils, and equipment is very important to the quality and safety of food. Repair and replacement needs should be reported to your supervisor. Warranties should be kept in a safe place, along with instruction manuals.

CRITICAL THINKING How does the maintenance and care of tools, utensils, and equipment affect the quality and safety of food?

Microwave Oven

Let the microwave oven cool completely before you clean it. Wipe the inside and outside of the oven with a damp cloth and warm, soapy water. Then, rinse and wipe dry. Make sure the microwave oven door seals tightly. If the door is loose or damaged, do not use the oven.

I Identify Name five sources of heat for cooking food.

Clean-Up Equipment

Foodservice operations have a constant flow of customers everyday. Customers expect operations to be clean and efficient as well as having good food.

Commercial Sinks

Foodservice operations use several different types of commercial sinks. The most common type is the three-compartment sink. It is used to rinse, wash, and sanitize dishes.

Garbage Disposal

Garbage disposals are mounted on sink drains. They are used to eliminate scraps of food leftover from preparation or scraped from plates. However, a garbage disposal does not replace the need for a garbage can.

^^J Single-Tank Dishwasher Single-tank dishwashers are used by some restaurants. What are the main features of a single-tank dishwasher?

Commercial Dishwashers

A multi-tank, or carousel, dishwasher is common in large operations. Dishes are placed directly into racks on the conveyor belt. Hand-scraped, dirty dishes are rinsed and then manually loaded at one end of the machine, where they travel in a circle through areas that prewash, wash, rinse, sanitize, and dry them.

A single-tank dishwasher has only one compartment. Dishes that have been scraped by hand and rinsed can be loaded into its raised doors. As the doors are lowered, the washing cycle begins. Single-tank dishwashers are used to wash small loads of dishes.

I Name List the main types of clean-up equipment used in professional kitchens.

SECTION 9.3 ^ ittmmit Review Key Concepts

1. Explain how to clean a mixer or food processor.

2. Describe cooking with radiation.

3. Compare commercial sinks and commercial dishwashers.

Practice Culinary Academics ^y) Social Studies

4. Read the A Taste of History feature about salamanders. There are many types of cooking equipment used through history around the world. Research one type of cooking equipment used in a different region of the world. Create a visual report on the equipment and how it is used. What dishes are prepared with this equipment? Explain how the culture of the region contributed to the development of this equipment.

NCSS IV E Individual Development and Identity Examine the interaction of ethnic, national, or cultural influences in specific situations or events.


5. You have determined that a certain cake will bake in 20 minutes in your deck oven, 7 minutes in a Flash Bake oven, and 14 minutes in your convection oven. What is the median baking time? tMH^SSE Finding the Median The statistical term median refers to the middle number in an ordered set of numbers. If you have an even number of numbers, take the mean (average) of the two middle numbers.

Starting Hint Place the baking times in order from lowest to highest. The median will be the middle time in this list. Since you have an odd number of times, you do not need to worry about averaging.

NCTM Data Analysis and Probability Select and use appropriate statistical methods to analyze data.

Check your answers at this book's Online Learning Center at

Food must stay safe on its journey from the kitchen to the customer.


Continue reading here: Holding and Service Equipment

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