Foodservice Logistics Pt 2

2. largest available commercial dishwasher
4. hot air through a perforated sheet
9. uses sanitizing chemicals and cleaning agents to clean and sanitize dishes
11. electric steam table hooked up to a food rethermalizer to heat the water
13. slowly cooks meat
14. open burners and dials for precise cooking temperature control
18. used to prep produce, soak pots and pans, or located in a bar area
20. fryers using gas/electricity
22. keeps food warm and ready to serve
26. allows for bulk production of food items
29. stored immediately when frozen food is received (kept at 0°F)
35. keeps food on patient meal trays at the right temperature during transport
36. fryers that keeps sediment separate from oil (anything in a frying basket can be cooked in this)
37. used in display cases
39. slows bacterial growth (kept between 32-40°F)
40. canned goods, baking supplies, sugar, other grains, cereals (50-60% humidity, optimal temp 50-70°F)
41. used for washing hands (at least 1 inside of/at the entrance to a food prep area)
42. keeps hot foods at the right temps
43. most compact option which resembles residential dishwashers

1. used in larger restaurants due to large capacity (uses more energy and detergent)
3. breadmaker (proof and bake dough in the same equipment with different controls)
5. hold foods at the correct cold temps prior to serving
6. used to wash, rinse, and sanitize dishes separately
7. keeps food on the line/buffet at the correct temperature
8. placed over prepared food/carving station to keep them warm
10. cooks with water vapor
12. fryers heated by gas (ideal for items floating in oilat the top)
15. used to transport heated/unheated foods to special events
16. protective tops above tubes w/ metal elements
17. circulates warm air inside the oven
19. have food wells to display hot/cold foods
21. Don't require fume hoods and emit heat in the air
23. found in satellite kitchens and self-service areas
24. uses super-heated water to clean dishes
25. proofs bread products
27. used to thaw and prep meats/frozen bagged sides
28. cooks food and keeps it hot until serving time
30. used to scrape food, wash, rinse, and sanitize dishes separately
31. combines convection with steam
32. refrigerate dough and heat it for proofing
33. 2 heating elements heat the air inside
34. come in several designs (Rotary, conveyor, doortype under counter)and used in bars/cafes that need a steady supply of clean glasses
38. heavy stone shelf heats up with food placed on it