Fichas
Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment
Fichas del conjunto (10)
- 1CharbroilerUsed to mimic the effects of charcoal in a grill.
- 2Countertop BroilerSmall broiler with the heat source located above the food-produces intense radiant heat. (Primarily used in quick-service restaurants)
- 3Hotel BroilerUsed to broil large amounts of food quickly.
- 4RotisserieUsed to roast food on a stick or spit over/under a heat source.
- 5SalamanderSmall radiant broiler used to brown, finish, and melt food to order.
- 6Bain-MarieCylindrical stainless-steel pot meant to sit in a steam table. Holds food at 135 degrees.
- 7Carbonated Beverage MachineMachine that holds CO2 and premixed drink blends and mixes them together.
- 8Chafing DishesUsed to keep food items hot on a buffet table.
- 9Food Warmer/Steam TableDesigned to hold hotel pans. Some work with water and some work without water; holds food at 135 degrees.
- 10Hot BoxAn insulated piece of equipment designed to hold sheet pans and hotel pans for food.
Información
- Descripción
- Fichas sobre Jonathan Hawks- Steamers, Broilers, Holding/Serving Equipment , creado por Jonathan Hawks el 17/10/2019.
- Creado por
- Jonathan Hawks
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