Kitchen University Equipment

I N C O N J U N C T I O N W I T H O S P I

PRESENTED BY CHEF LJ KLINK

KITCHEN UNIVERSITY

EQUIPMENT

If there is one thing I wish I’d studied at school, it’s

mechanics. It’s very hard to fix your stoves, your kettles,

your dish washer, and all that. Chef-restaurateurs need to

be versed in the mechanical aspects of machinery they

work-otherwise, it’s fifty or a hundred dollars for a visit to

hear “Well, you’re going to need a new compressor, son…”

Chef Victor Gielisse, CMC

Equipment

IN CONJUNCTION WITH OSPI


PROFESSIONAL KITCHEN

EQUIPMENT



HAND TOOLS

• Rotary or swivel-bladed peeler

• Parisienne scoop (melon baller)

• Kitchen fork

• Palette knife (metal spatula)

• Whip/whisk

• Offset spatula

• Rolling pin





NAME THAT TOOL

MEASURING EQUIPMENT

• Measuring pitcher (cups, quarts, and gallons)

• Spring scale (ounces and pounds)

• Balance beam scale (baking scale)

• Electronic scale (digital)

• Thermometer/Bio-therm

• Measuring spoon

• Calculator



SIEVES AND STRAINERS

• Food mill

• Drum sieve

• Conical sieve

• Colander

• Ricer

• Cheesecloth



CHOOSING POTS AND PANS

• Choose a size appropriate to the food being cooked.

• Choose material appropriate to the cooking technique.

• Use proper handling, cleaning, and storing techniques.



• Stockpot (marmite)

• Saucepan

• Sauce pot

• Rondeau

• Sauteuse

• Sautoir

• Omelet/crêpe pan

• Bain-marie (double boiler)

• Griddle

• Fish poacher

• Steamer

POTS AND PANS FOR STOVETOP

COOKING



ITEMS FOR OVEN COOKING

• Roasting pan

• Sheet pan

• Hotel pan

• Bio-Therm

• Parchment Paper

• Pyrex pan

• Oven Mitts

• Foil/Vinyl covering

• Specialty mold

• Loose-bottomed tart pan

• Pie pan

• Loaf pan

• Muffin tin

• Lidded Brazier



KETTLES AND STEAMERS

• Steam-jacketed kettle

• Titling kettle

• Pressure steamer

• Convection steamer

• Deep-fat fryer



INDUSTRIAL EQUIPMENT

Buffalo Chopper Commercial Mixer



Immersion Blender Warming Cabinet or “Hot Box”



INDUSTRIAL EQUIPMENT

LARGE EQUIPMENT



RANGES AND OVENS

• Open-burner range

• Flattop range

• Ring-top range

• Induction cook top

• Convection oven

• Conventional/deck oven

• Combi-oven

• Microwave oven



COOKING OPTIONS



REFRIGERATION EQUIPMENT

• Walk-in

• Reach-in

• On-site refrigeration

• Portable refrigeration

• Display refrigeration



GRINDING, SLICING, MIXING, AND

PURÉEING EQUIPMENT

• Food chopper (buffalo

chopper)

• Food/meat slicer

• Mandolin

• Standing mixer

• Meat grinder

• Blender

• Food processor

• Immersion blender

• Vertical chopping

machine (VCM)



Chef LJ Klink

[email protected]

Information provide is to used solely as a training piece for Luck Junky Consulting and affiliate companies. No uses of information unless expressed written consent of Lucky Junky Management.

Luck Junky Consulting

20001 West Williams Lake Road

Suite 333

Cheney, WA 99004

509-828-2425

Kitchen University Equipment

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