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Ovens: deck
- units stacked to save space
- When production is high and space is limited
- Ex: Pizza oven
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Ovens: Convection
- Fan for circulation
- Even heat distribution
- More Quality
- Lower temp (decrease 25-50 degrees)
- Takes less time (10-15% less)
- Most energy efficient
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Ovens: Rotary
- Reel, revolving tray - food is in motion while inside the oven
- Large volume baking
- Now also used for meat cookery
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Ovens: Microwave
- On-demand serving
- Saves time
- Reheat prepared foods
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Ovens: Tilting Skillet
- VERY versatile
- Serves as oven, fry pan, braising pan, kettle, steamer, food warmer
- MOST VARIETY OF FOOD
- Ex: stews, soups, fried chicken, grilled cheese, scrambled eggs
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Steam Cooking
- more energy efficient than electric or gas
- sources may be direct steam, or self-generated
- Reaches at least 212 degrees (boiling point - produces steam)
- Measured in PSI - pounds per square inch - temp rises as pressure rises (PSI of 15 = 250*F)
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Steam Cooking: Large Batch Compartment Steamers
- Fresh, defrosted, loosely packed foods; pasta, rice, stews, pot roast
- Potatoes and root vegetables cook very quickly in large quantities (100lbs per compartment in 35 minutes)
- Most other vegetables cook in 5-10 minutes
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Steam Cooking: High-Pressure Steamers
- 15 PSI (250*)
- Speed facilitates "batch cooking" SMALL BATCHES QUICKLY - vegetables; locate next to serving line
- Reduces long holding periods, better quality, fewer leftovers
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Steam Cooking: No-Pressure Convection Steamers
- Compact; can handle large quantities
- Steam enters at 212* (0 PSI) and is convected or circulated continuously over the food
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Steam Cooking: Steam-Jacketed Kettle
- Two sections of stainless steel with air space between for circulation of steam
- Food does not touch steam; must be near a source of water and a drain
- Uses both conduction and radiation heating; VERY energy efficient - 5-8 PSI
- Types: deep, shallow, trunion or tilting
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Steam Cooking: Kettle sizes
- depends on foods, volume, turnover
- 5-20 gallons - vegetables
- up to 40 gallons - entrees
- > 40 gallons - high liquid content
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Infrared Tubes
- Keep food warm
- Less loss of moisture over conventional heating units
- Ex: fast food - red lights over FF
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Mixers
- Planetary action
- Arm moves in circle while rotating beater
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Deepfat Fryers
- Recovery time - how quickly it returns to proper temp after a batch of food has been cooked (batch-cooking = cook small batches quickly, FF)
- Fry under pressure to decrease cooking time
- Stainless steel (inside and outside)
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Self-contained Refrigerators
Temperature regulated through attached compressor
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Energy Cost Control
More energy is consumed in production of foods than for any other activity in foodservice
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Depreciation
- means by which costs associated with the acquisition and installation of a fixed asset are allocated over the estimated useful life of the asset
- Straight line depreciation - gives ANNUAL depreciation
- (value of the equipment [cost] - salvage value) / (# of years of useful life)
- ($24,000 appliance cost - $2400 salvage value) / 8 years of use = $2700 each year
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