Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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rate at which air is reheated when the oven is partially or fully loaded. This feature affects the
amount of fuel used. All of these ovens have thermostatic and timer controls.
Interior capacities are designed for volume production, with five or six shelves considered
standard. Two convection ovens can be conveniently stacked to reduce space requirements. The
door style can be selected to suit available space. Solid metal doors or doors with tempered
glass to permit visual inspection of foods can be purchased.
Other criteria for selection include materials used for interior and exterior surfaces to facilitate
cleaning; type and amount of insulation; ignition system for gas models; sturdiness of
hinges and door handles; accessibility of components for inspection, adjustment, repair, and
replacement; and temperature distribution throughout the oven cavity. Optional features of
some large and compact models include provisions for roll-in mobile racks and baskets to minimize
food handling.
Deck ovens require more space than other ovens but can be stacked in double or triple
units. However, convenient and safe working heights should be maintained so that the top and
bottom units are easily accessible without excessive reaching or stooping. Various oven widths
and cavity heights are available to accommodate sheet pans, standard-size pans, and roasting
pans. Individual thermostatic controls for each compartment are recommended. Heat balance
within the oven is improved by having top and bottom heating units for each deck.
Thermostats should be sensitive enough to provide quick recovery of the preset temperature.
Interior and exterior finishes must be durable and easily cleaned. Gas ovens of all types should
have ignition systems that eliminate the need for a constantly burning pilot light.
Rotary and reel ovens may be suited to facilities that produce large volumes of baked
goods. Flat shelves are rotated horizontally in a rotary oven; in reel ovens, shelves rotate on a
vertical axis. The conventional system of radiant heat transfer is used. Door openings are
located at a convenient height for product removal. Various sizes and capacities are available
to fit the needs of users. Careful analysis of energy requirements, space, projected use, and cost
versus other types of ovens is necessary before this type of equipment is chosen.
High-volume food service operations may wish to consider ovens that accept one or more
upright mobile racks of food products. These units combine the features of a convection oven
with enhanced labor savings made possible by loading and unloading in rack-sized batches.
The basic versions accept one rack (2 by 2 feet, 5 feet high), which remains stationary in the
oven cavity. Other units accept a full rack and slowly rotate it in the oven cavity so that the
food bakes more evenly. Larger units are available that accept two racks or four racks.
Infrared and microwave ovens are considered radiation ovens, in which energy waves are
transferred from the source to the food. Infrared ovens are used for broiling. High-density
infrared ovens cook food rapidly. Infrared heating lamps are used to keep food hot once it has
been prepared. Microwave ovens are rarely used for cooking foods but are frequently used to
reheat foods in vending areas and in galleys in patient areas.
Broilers use radiated heat energy to cook. Most broilers heat the product from above; others
use the bottom of the unit.
Ranges
Traditionally, designers of food service facilities planned the layout of the food preparation center
to include several utility ranges. With the choices of cooking equipment available today, a
limited number of surface cooking units are used in renovated and new facilities. However, if
space is needed for the preparation of small batches of food for modified diets or ingredients
used in some recipes, modular units, either gas or electric, should be considered. Modular
ranges in 12- to 36-inch widths and mounted on casters can be placed side-by-side or used
alone. In addition, they can be relocated easily. Most ranges are mounted on the floor, with
cooking done in pots directly on the range top. Ranges should have removable drip pans for
ease of cleaning. From one to four ranges may be needed, depending on the total number of