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

meals served daily. Hot-top ranges require 20 to 30 percent more energy than open burners.
Burners are limited to one pan; hot tops are more flexible.
Electric utility ranges are available in two styles: solid tops that are heated uniformly and
tops that have round heating elements with individual controls. Combinations of solid tops or
round units with griddles or broilers also are available. On a solid-top range, it should be possible
to heat only a portion of the top at a time. High-speed heating capacity is important for
all types of utility ranges. Heating elements, along with the drip pans underneath them, should
be removable for cleaning. As mentioned in the previous section, units may have roasting ovens
or pan storage beneath the cooking top. All units should be constructed of durable metals that
can be cleaned easily.
The construction of gas ranges is similar to their electric counterparts: solid tops, open
burners, and combinations of the two are available. The solid top should be capable of heating
the entire surface uniformly, whereas the open burner directs the flame to the bottom of the
cooking utensils. In selecting gas ranges, construction materials, ignition systems, thermostatic
controls, safety features, and ease of cleaning should be evaluated.
Induction heating, widely used in Europe, is available for cooking surfaces. This system
uses magnetic fields to heat the food in the pan without heating the pan or the air in it.
According to operators, induction heating is faster and more even than traditional approaches.
In addition, the surface of an induction heat range is flat and therefore easier to clean.
There are a number of different types of dry-heat cooking equipment besides ranges:
• Convection ovens
• Infrared ovens
• Mechanical and pizza ovens
• Microwave ovens
• Deck ovens
• Broilers
• Griddles
Combination Oven-Steamer
A combination oven-steamer puts steam energy and hot-air convection together. These combination
oven-steamers offer speed and flexibility as they steam, blanch, roast, poach, and bake.
Another advantage is savings due to the decreased shrinkage of product and reduction in labor.
The combinations come in gas and electric models; a variety of sizes, cooking modes, and capabilities;
touch-pad controls; digital timers; probes for temperature measurement; humidity control;
and artificial intelligence, which measures food product temperatures at internal points and
adjusts cooking processes automatically for optimum finish. They can be programmed for 99
menu items times nine cooking stages, with hazard analysis critical control point tracking options.
Tilting Braising Pans or Skillets
The tilting braising pan is one of the most versatile pieces of cooking equipment. Braising pans
have replaced or reduced the need for ovens, range tops, grills, and other surface cooking equipment
in many facilities because they are designed to grill, fry, sauté, stew, simmer, bake, boil, or
just warm an endless variety of foods. The rectangular, shallow, flat-bottomed vessel, made of
heavy-duty stainless steel with welded seam construction, may be heated by electricity or gas.
Pans are designed with a contoured pouring lip, and most models have a self-locking tilt mechanism
to facilitate removal of cooked products and cleaning. Units range in capacity from 10 to
40 gallons. Small units may be table mounted, whereas larger sizes can be wall mounted or supported
by tubular legs with or without casters. Braising pans are energy efficient, reducing cooking
time by as much as 25 percent on many combination food items. Human energy also can be
conserved because a significant volume of pot and pan washing is eliminated.
Facility Design and Equipment Selection
713