Cooking Equipment

1. Rangetops

2. Open Element

3. Flattop or Hottop

4. Heavy-duty
flattop

5. Induction
cooktop

The top section of the range is referred to as

the range top and consists of burners or
elements, which are used for cooking with
pots and pans. The oven that is built into a
range is called a "range oven". Range ovens
are most often standard ovens sized to fit
under the range top. Though the commercial
range top is similar to the residential stove,
the major difference is durability.
Open gas burners remain the burner-of
choice for most operators. They are
inherently sturdy, inexpensive, and they
respond instantly when the burner is turned
on and adjusted. The visible flame provides
direct feedback on the heat to the pan,
enhancing the operators control, and can
ignite spattered grease to flash flame inside
the pan during display cooking.
Either electric coils or gas flames.
Fastest to heat and can be turned off after
short use.
The hot top is a flat metal plate made of cast
iron or steel, heated from underneath by
atmospheric gas burners. The bottom of the
plate may be flat, textured, or finned to
distribute heat evenly. The surface of the hot
top reaches temperatures of 800F-1000F
(425C to 540C) at the maximum input. The
hot-top section is typically 24 inches (600
mm) deep and 12-18 inches (300-450 mm)
wide. A range top may consist of several
sections, each having its own burner and
control knob. Hot tops allow the entire
surface of the range top to be used, instead of
only the space directly over the burners. This
allows an operation that prepares many
small orders at once to fit more pans on the
range top.
Burners covered with heavy cast steel. Top
supports many heavy pots. Requires longer
preheating. Ring-top range is a type of flat
top that has removable rings. Allows access
to more intense heat from the flames below.

An induction cooktop by and large consists

of a single hob (burner), but two-hob units
are available. The range surface is a smooth
and continuous ceramic glass plate. Because
it is not directly heated during operation, the
surface remains relatively cool, gaining
residual heat from the cooking container.
These units offer precise temperature
control and are more efficient because the
cookware is heated directly, without the
need to preheat heat the cooking surface.

6. Ovens

Ovens are enclosed spaces in which food is

heated, usually by hot air on, in some newer
kinds of ovens by microwaves or infrared
radiation. In addition to roasting and baking,
ovens can do many of the jobs normally done
on the rangetop. Many foods can be
simmered, stewed, braised or poached in the
oven, freeing the rangetop and the chefs
attention for other tasks.

7. Conventional
ovens

Operate simply by heating air in an enclosed

space. The most common ovens are part of
the range unit, although separate oven units
or ovens as part of a broiler unit. Stack ovens
are units that consists of individual shelves
or decks arranged one above the other. Pans
are placed directly on the oven deck rather
than on wire shelves. Temperatures are
adjustable for each deck.

8. Convection
ovens

Contains fans that circulate the air and

distribute the heat rapidly throughout the
interior. Because of the forced air, foods cook
more quickly at lower temperatures. Also
shelves can be placed closer together than in
conventional ovens without blocking the
heat flow.

9. Revolving
ovens

Revolving ovens, also called reel ovens, are

large chambers containing many shelves or
trays on an attachment like a Ferris wheel.
This oven eliminates the problem of hot
spots, or uneven baking, because the
mechanism rotates the foods throughout the
oven. Revolving ovens are used in bakeshops
and high-volume operations

10. Slow-cookand-Hold
Ovens

Many of these ovens are designed to be

especially useful for low-temperature
roasting. The sensitive controls make it
possible to cook at steady, reliable
temperatures of 200F (95C) or lower and
to hold foods at 140F (60C) for long
periods. Large cuts of meat take many hours
to roast at a low temperature like 200F
(95C). By setting the controls in advance,
the operator can even let meats roast
overnight, unattended.

11. Combination
steamer ovens

Also called a combi oven, can be operated in

three modes: as a convection oven, as a
convection steamer, and, with both functions
on at once, as a high-humidity oven. Injecting
moisture into an oven while roasting meats
can help reduce shrinkage and drying.

12. Barbeque
ovens or
smoke ovens

Barbecue ovens are like conventional ovens,

but with one important difference. They
produce wood smoke, which surrounds the
food and adds flavor while it bakes or roasts.
Special woods such as hickory, mesquite or
fruitwoods such as apple or cherry must be
added to the smoke-producing part of the
oven according to the manufacturers
instructions. This device is usually nothing
more complicated than an electric heating
element that heats small blocks or chips of
the wood so they are hot enough to smoke
but not hot enough to burst into flame.

13. Infrared or
reconstituting
ovens

Infrared units contain quartz tubes or plates

that generate intense infrared heat. These
ovens are used primarily for reconstituting
frozen foods. They bring large quantities of
foods to serving temperature in a short time.
The heat is even and controllable.

14. Wood-burning
ovens

In this type of oven, the brick absorbs the

intense heat of the fire and cooks foods long
after the fire has gone out and the ashes
removed. Items such as breads and pizzas
are baked directly on the floor of the oven,
just as in modern deck ovens.

15. Microwave
ovens

In these ovens, special tubes generate

microwave radiation, which creates heat
inside the food.

16. Broilers

Broilers are sometimes called overhead

broilers to avoid confusing them with grills.
Overhead broilers generate heat from above,
and food items are placed on a grate beneath
the heat source. Broiling is a favorite way of
preparing steaks, chops, chicken and many
other items.

17. Salamander

Are small broilers used primarily for

browning or glazing the tops of some items.
They may also be used for broiling small
quantities
during
off-peak
hours.
Salamanders are usually mounted above the
range.

18. Grills

Grills are used for the same cooking

operations as broilers, except the heat
source is below the grid that holds the food
rather than above it. Many people like grilled
foods because of their charcoal taste, which
is created by smoke from meat fats that drip
into the heat source.