Foodservice Logistics Pt 2

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Across
  1. 2. largest available commercial dishwasher
  2. 4. hot air through a perforated sheet
  3. 9. uses sanitizing chemicals and cleaning agents to clean and sanitize dishes
  4. 11. electric steam table hooked up to a food rethermalizer to heat the water
  5. 13. slowly cooks meat
  6. 14. open burners and dials for precise cooking temperature control
  7. 18. used to prep produce, soak pots and pans, or located in a bar area
  8. 20. fryers using gas/electricity
  9. 22. keeps food warm and ready to serve
  10. 26. allows for bulk production of food items
  11. 29. stored immediately when frozen food is received (kept at 0°F)
  12. 35. keeps food on patient meal trays at the right temperature during transport
  13. 36. fryers that keeps sediment separate from oil (anything in a frying basket can be cooked in this)
  14. 37. used in display cases
  15. 39. slows bacterial growth (kept between 32-40°F)
  16. 40. canned goods, baking supplies, sugar, other grains, cereals (50-60% humidity, optimal temp 50-70°F)
  17. 41. used for washing hands (at least 1 inside of/at the entrance to a food prep area)
  18. 42. keeps hot foods at the right temps
  19. 43. most compact option which resembles residential dishwashers
Down
  1. 1. used in larger restaurants due to large capacity (uses more energy and detergent)
  2. 3. breadmaker (proof and bake dough in the same equipment with different controls)
  3. 5. hold foods at the correct cold temps prior to serving
  4. 6. used to wash, rinse, and sanitize dishes separately
  5. 7. keeps food on the line/buffet at the correct temperature
  6. 8. placed over prepared food/carving station to keep them warm
  7. 10. cooks with water vapor
  8. 12. fryers heated by gas (ideal for items floating in oilat the top)
  9. 15. used to transport heated/unheated foods to special events
  10. 16. protective tops above tubes w/ metal elements
  11. 17. circulates warm air inside the oven
  12. 19. have food wells to display hot/cold foods
  13. 21. Don't require fume hoods and emit heat in the air
  14. 23. found in satellite kitchens and self-service areas
  15. 24. uses super-heated water to clean dishes
  16. 25. proofs bread products
  17. 27. used to thaw and prep meats/frozen bagged sides
  18. 28. cooks food and keeps it hot until serving time
  19. 30. used to scrape food, wash, rinse, and sanitize dishes separately
  20. 31. combines convection with steam
  21. 32. refrigerate dough and heat it for proofing
  22. 33. 2 heating elements heat the air inside
  23. 34. come in several designs (Rotary, conveyor, doortype under counter)and used in bars/cafes that need a steady supply of clean glasses
  24. 38. heavy stone shelf heats up with food placed on it