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    Equipment Found in Kitchen Stewarding Department PDF

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    uttam raj bhatta
    This document lists and describes heavy duty equipment commonly found in the kitchen stewarding department of a large hotel. It includes equipment such as dish washing machines, ice cube machines, high pressure cleaners, floor scrubbers, and food warming cabinets. Useful information is provided on the capacities and operating temperatures of different types of dishwashers. Guidelines are also given for water pH levels and temperatures required for washing, rinsing, sterilizing dishes and cutlery.

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    Equipment Found in Kitchen Stewarding Department PDF

    Uploaded by

    uttam raj bhatta
    1K views2 pages
    This document lists and describes heavy duty equipment commonly found in the kitchen stewarding department of a large hotel. It includes equipment such as dish washing machines, ice cube machines, high pressure cleaners, floor scrubbers, and food warming cabinets. Useful information is provided on the capacities and operating temperatures of different types of dishwashers. Guidelines are also given for water pH levels and temperatures required for washing, rinsing, sterilizing dishes and cutlery.

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    This document lists and describes heavy duty equipment commonly found in the kitchen stewarding department of a large hotel. It includes equipment such as dish washing machines, ice cube machines, high pressure cleaners, floor scrubbers, and food warming cabinets. Useful information is provided on the capacities and operating temperatures of different types of dishwashers. Guidelines are also given for water pH levels and temperatures required for washing, rinsing, sterilizing dishes and cutlery.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1K views2 pages

    Equipment Found in Kitchen Stewarding Department PDF

    Uploaded by

    uttam raj bhatta
    This document lists and describes heavy duty equipment commonly found in the kitchen stewarding department of a large hotel. It includes equipment such as dish washing machines, ice cube machines, high pressure cleaners, floor scrubbers, and food warming cabinets. Useful information is provided on the capacities and operating temperatures of different types of dishwashers. Guidelines are also given for water pH levels and temperatures required for washing, rinsing, sterilizing dishes and cutlery.

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    © All Rights Reserved
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    Equipment found in kitchen stewarding department

    Heavy Duty Equipments used in Kitchen


    Maintaining the heavy duty equipments in the kitchen is a great task which ensures not only
    making of good and healthy food but efficient working including lower consumption of energy
    as well. Almost all the heavy physical activity is largely mechanized and done with the help of
    huge machines, and range of chemical agents and cleansers.

    A list of some heavy duty equipment that are generally used in a large hotel are :-

    Automatic dish washing machine,


    Ice cube machine,
    High pressure spray cleaner,
    Glass cleaning machine,
    Floor scrubbing machine,
    Mobile tray master,
    Conveyor belt,
    Auto lift,
    Mobile Bain Marie,
    Loaders,
    Reject trolley,
    Warming cabinet,
    Silver polishing machine,
    Dish landing table,
    Garbage container.
    Some useful tips on the use of the above equipments are:-

    0
    Temperature of water for washing 400 – 100
    0
    To kill bacteria, rinse water is to be heated to 180
    0
    Temperature for sterilization of cutlery, crockery is 170 – 180
    Door type dishwasher can handle 810 to 1875 dishes per hour.
    A single-tank conveyor can handle from 4500 – 5650 dishes per hour.
    A double-tank conveyor can handle from 8500 – 12,000 dishes per hour.
    A flight type dish washer can handle from 6750 – 34,000 dishes per hour.
    Most flight units contain pre-wash, power wash, power rinse, and final rinse cycle.

    Find latest hospitality resources at hmhub

    |1
    Equipment found in kitchen stewarding department

    pH value of water should be below 10.2.

    Find latest hospitality resources at hmhub

    |2

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