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WHAT ARE KITCHEN EQUIPMENTS
• TOOLS WHICH ARE USED TO MINIMIZE THE WORK LOAD OF A CHEF IN COMMERCIAL/5 STAR KITCHEN
EQUIPMENTS ARE DIVIDED ON BASIS OF:
DEPENDING ON THE USAGEDEPENDING ON COST/PRICE OF EQUIPMENTS
DEPENDING UPON THE SIZE
CHOOSING OF EQUIPMENTS(WHILE PURCHASING)
REQUIREMENTBUDGETEASY ACCESSMULTI TASKINGCLEANINGSIZE/AREA REQUIRED TO PLACEPRICE/VALUE FOR MONEYBRAND/COLOUR/DESIGN ETC..FUTURE MAINTENANCE EXPENSESSPARE PARTS AVAILABILITY
VARIOUS EQUIPMENTS
KNIFES GASTRONOM PANS CHOPPING BOARDS STORAGE CONTAINERS GRAVITY SLICER CLING WRAP REFRIGRATOR STORAGE RACKS CHEST FREEZER ETC………………… MINCER HAND BLENDER SLICER FRYER WORKING STATIONS BALST FREEZERS OVENS
CLEANING
IT PLAYS A PROMINENT ROLE FOR SMOOTH FUNCTIONING OF A EQUIPMENTS
CLEANING MUST BE DONE AFTER EVERY USE
AND FREQUENTLY WHEN NOT IN USEIT HELPS IN INCREASE OF SHELL LIFE
OF A TOOL