Transcript Stelly`s- Cashier Window

Cooking Equipment
Broilers and Salamanders

Same cooking
operations as broilers.

Heat source (gas,
electricity, or charcoal)
is below the grid that
holds the food.

Charcoal taste is
created by smoke from
meat fats that drip into
the heat source.
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Stelly’s – Entrée Station
Tools kept under the
grill
 Use only OLD sheet
pans to clean

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Cooking Equipment
Griddle

Flat, smooth, heated
surfaces on which
food is cooked
directly.

Available as separate
units or as part of a
rangetop.

Stelly’s- frontline
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Stelly’s- frontline
•Student is cooking
DIRECTLY on the griddle.
•Breakfast in a bun for the
break.
•Griddle used for grilled
cheese sandwich’s,
quesadilla, etc
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Cooking Equipment
Panini Griddle

Flat, smooth, heated
surfaces on which
food is cooked
directly.

Stelly’s- Cashier
Window- entrée
station
5
Cooking Equipment
Deep Fat Fryer
Cooks foods in hot fat

Standard Deep Fryers
• Powered by either gas or
electricity.
• Thermostatic controls
maintain fat at preset
temperatures.
• Stelly’s- frontline
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Cooking Equipment
Steam Kettle
•
Tilt or Trunnion Kettles can be
tilted for emptying.
•
Non-tilt kettles are emptied by a
spigot and drain on the bottom.
•
Heat is controlled by regulating
the steam flow or by adjusting the
thermostat.
•
Stelly’s- beside convection
oven
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Stelly’s Trunnion Kettle
Used for large
quantities of sauces
and soups. (4Litres)
 Remember the kettle
gets HOT!!!

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Cooking Equipment
Steam Cookers
•
Pressure-less Steamers or
Convection Steamers
• This type does not operate under
pressure.
• Jets of steam are directed at the
food.
• This speeds the heat transfer.
• Door can be opened any time during
cooking.
• Stelly’s – next to trunnion kettle
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Stelly’s Steamer
Use the perforated
stainless hotel pans
found underneath.
 Steam eggs ( 13 min.
for hard boiled)
 Steam vegetables,
potato’s, tomatoes
for tomato concasse,

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