TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 17 - Thomas, Norman, Katsigris

Chapter 17 rounds up the smaller, but nonetheless vital, types of equipment necessary for ease and speed of food preparation. The commercial versions of these handy countertop appliances - food processors, toasters, slicers, mixers, warmers, and coffee makers - are much sturdier and more powerful than those made for home use, and this chapter explains their selection, safe use, and maintenance. | Miscellaneous Kitchen Equipment Chapter 17 © 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to identify the important features of: Food mixers and their attachments Food slicers, cutters, and grinders Blenders and juicers Toasters and food warmers Coffee brewers and espresso/cappuccino machines Learning Objectives © 2014 by John Wiley & Sons, Inc. Most popular type – also called planetary mixer for circular mixing action by its mixer arm or agitator. Identified by size of mixing bowl. Comes in countertop and floor models. Purchase based on what foods will be mixed – how much, how thick or heavy, whether it will increase in volume. Stainless steel benches (tables) can hold countertop mixers in place to prevent “walking” during mixing action. For large machines, a bowl dolly allows them to roll. Large machines have bowl adapters that allow for use of smaller bowls when necessary. Food Mixers Considerations for vertical mixers © 2014 by John Wiley & Sons, Inc. Food Mixers Bowl Capacity Motor HP Common Locations, Uses in Foodservice 5 qt. 1/6th Sufficient for small kitchens: mixes dough, dressings, mashes potatoes. 12 to 20 qt. ½ to 1 Most common sizes: good for all of the above, yeast-based doughs. 30 qt. ¾ to 1½ Bakeries, pizzerias, anywhere dough is made in large quantities. 40 to 80 qt. Up to 2½ Largest retail bakeries, restaurants, pizzerias. Common sizes and uses of vertical mixers © 2014 by John Wiley & Sons, Inc. Food Mixers How mixers work Motor drives transmission, which is gear-driven or belt-driven. Mixing mechanism is vertical steel shaft connected to gear drive. Most mixers have 3 or 4 speeds: Gear-driven machines do not allow changing speeds while mixer is in operation. Generally, higher horsepower in gear-driven machine allows for better mixing of heavy ingredients. Belt-driven machines allow speed-up or slow-down during mixing. (Also called variable speed mixer.) © 2014 by John Wiley & Sons, Inc. Attachments and accessories .

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation