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Quantity Food
Production Operations
and Indian Cuisine
Parvinder S. Bali, Programme
Manager, Oberoi Centre of
Learning and Development
(OCLD), New Delhi

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INTRODUCTION TO
EQUIPMENTS USED IN
VOLUME COOKING

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INTRODUCTION TO VOLUME
COOKING
•QUANTITY COOKING, BULK COOKING,
VOLUME COOKING
•ON PREMISE AND OFF PREMISE
•PLANNING AND DETAILING
•HYGIENE AND FOOD SAFETY IN BULK
COOKING
•IMPORTNACE O TIME IN BULK COOKING

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SELECTION OF KITCHEN
EQUIPMENT
•SUITABILTY
•APPEARANCE
•DURABILITY
•COST

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SUITABILITY
•SAFE AND HYGIENIC
•EASE OF OPERATION
•LESS OPERATING COSTS
•FIT FOR PURPOSE

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APPEARANCE
•BLEND WITH THE DÉCOR
•SHOULD REFLECT YOUR STYLE OF
OPERATION

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DURABILITY
•HEAVY DUTY AND LONG LASTING
•EQUIPMENT HANDLING

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COST
•TYPE OF OPERATIONS
•EFFECIENCY VS COST
•MAINTENANCE COSTS AND UPKEEP
•PRODUCTIVITY AND JUSTIFICATION OF COSTS

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METALS
•SELECTION – CONDUCTIVITY, DURABILITY,
RESISTANCE TO HIGH HEAT, RUST
RESISTANCE
•GAUGE OF METAL
•GOOD FINISH
•NO SHARP EDGES

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ALUMINIUM
•PURE ALUMINIUM
•CASTED EQUIPMENT
•ANODIZED
•ADVANTAGES
•DISADVANTAGES

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COPPER
•WIDELY USED IN INDIAN COOKING
•CLEANING
•ADVANTAGES
•DISADVANTAGES

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CAST IRON
•CASTED EQUIPMENT
•SOMETIMES COATED WITH VITREOUS
ENAMEL
•ADVANTAGES
•DISADVANTAGES

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TIN
•USED WITH COPPER TO FORM ALLOY
•USED AS COATING
•KALAI
•ADVANTAGES
•DISADVANTAGES

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PORCELAIN ENAMEL
•METALS COVERD WITH ENAMEL
•LIMITED USAGE IN COMMERCIAL
ESTABLISHMENT
•ADVANTAGES
•DISADVANTAGES

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STEEL
•ALLOY
•USED EXTENSIVELY
•STAINLESS STEEL
•18-8 STEEL AND 302 STEEL
•CLADDED
•ADVANTAGES
•DISADVANTAGES

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BRASS
•ALLOY
•WORKABLE AND UNWORKABLE
•POTS AND PANS
•ADVANTAGES
•DISADVANTAGES

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BRONZE
•ALLOY
•EASY FOR CASTING
•SIMILAR TO COPPER AND BRASS
•ADVANTAGES
•DISADVANTAGES

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PEWTER
•ALLOY
•BRITANIA METAL OR WHITE METAL
•LEAD CONTAMINATION
•ADVANTAGES
•DISADVANTAGES

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PLOYMERS
•PROTECTIVE COATINGS
•TEFLON, FLOUN, PTFE
•USED ON NON STICK PANS
•DISADVANTAGES

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PLASTIC
•MULTIPLE USAGE
•COMBINED WITH OTHER PRODUCTS
•FOOD GRADE
•ADVANTAGES
•DISADVANTAGES

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WOOD
•ADVANTAGES
•DISADVANTAGES

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CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

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EQUIPMENTS USED FOR
VOLUME COOKING

24. BRAT PAN
• AVAILABLE IN
VARIOUS SIZES
• CAN BE TILTED
• USED FOR STEWING
AND BRAISING
• GAS OR ELECTRICAL
OPERATED

25. STEAM JACKET KETTLE
• OPERATED WITH
STEAM
• CAN BE TILTED
• USED FOR STEWING
AND BRAISING,
BOILING AND
SIMMERING SOUPS
AND STOCKS

26. GAS BURNERS
• AVAILABLE IN
VARIOUS SIZES
• LOW HEIGHT FOR
BULK COOKING
• EASE OF LIFTING
POTS
• LARGE SIZE OF
BURNER

27. OVENS
• TYPES OF OVEN-
ROTARY OVENS,
BATCH OVENS, DECK
OVENS
• GAS OR ELECTRICAL
OPERATED

28. CONVECTION OVENS
• AVAILABLE IN
VARIOUS SIZES
• DRY AND MOIST HEAT
• COOKING AND
REHEATING FOOD
• GAS OR ELECTRICAL
OPERATED

29. WALK IN
• AVAILABLE IN
VARIOUS SIZES
• COLD STORAGE
ROOMS
• CUSTOM MADE
• FRIDGE OR
FREEZERS

30. FREEZERS
• AVAILABLE IN
VARIOUS SIZES
• SINGLE
DOOR/DOUBLE DOOR

31. DEEP FAT FRYERS
• AVAILABLE IN
VARIOUS SIZES
• SAFE
• TEMPERATURE
SETTINGS
• GAS OR ELECTRICAL
OPERATED

32. HIGH PRESSURE
STEAMERS
• AVAILABLE IN
VARIOUS SIZES
• USED FOR STEAMING
• OPERATED WITH
STEAM

33. VEGETABLE PROCESSOR
• AVAILABLE IN
VARIOUS SIZES
• SPEEDS UP JOBS
SUCH AS CUTTING
CHOPPING SLICING
ETC
• SEPARATE
ATTCHMENTS

34. VEGETABLE WASHER
• AVAILABLE IN
VARIOUS SIZES
• FOOD SAFETY AND
HYGIENE
• WASH SANITIZE AND
DRY
• INSTALLED IN
RECEIVING AREA

35. POTATO PEELER
• VERY HELPFUL IN
PEELING LARGE
QUANTITIES OF
POTATOES
• ELECTRICAL
OPERATED
• PEELS ALL SHAPES
AND SIZE OF
POTATOES

36. ONION PEELER
• SAME CONCEPT AS
POTATO PEELER
• REDUCES
OPERATING COSTS
• VERY EFFECTIVE IN
BULK COOKING

37. PULVERIZER
• VARIOUS
ATTACHMENTS
FACILITATE COARSE
TO FINE PASTES
• COMMONLY USED IN
BANQUET KITCHENS

38. MASALA GRINDER
• AVAILABLE IN
VARIOUS SIZES
• USED FOR DRY OR
WET MASALAS
• ELECTRICAL
OPERATED

39. DOUGH SHEETER
• AVAILABLE IN
VARIOUS SIZES
• COMMONLY USED IN
PASTRY KITCHEN
• USED FOR ROLLING
DOUGHS TO DESIRED
THICKNESS

40. RETARDER PROOFER
• USED IN BAKERY
• FREEZES, THAWS
AND PROOVES WITH
AUTOMATIC TIME
SETTINGS

41. BLAST FREEZER/CHILLER
• AVAILABLE IN
VARIOUS SIZES
• QUICKLY CHILLS AND
FREEZES
• IMPORTANT FOR
INDUSTRIAL
CATERING

42. DOUGH DIVIDER
• USED IN BAKERY
• DIVIDES DOUGH INTO
REQUIRED SIZE IN
LESS THAN 20
SECONDS
• ALSO HELPS IN
ROLLING THE CUT
DOUGH TO BALLS

43. STICK BLENDER
• AVAILABLE IN
VARIOUS SIZES
• USED FOR BLENDING
SOUPS, SAUCES AND
STOCKS
• HEAVY DUTY
EQUIPMENT

44. DOUGH MIXER
• AVAILABLE IN
VARIOUS SIZES
• KNEADS LARGE
QUANTITY OF DOUGH
• WORKS ON
DIFFERENT SPEEDS

45. VACUUM PACKING
MACHINE
• ELECTRICAL
OPERATED
• USED FOR PACKING
FOR BULK STORAGE
• VERY USEFUL IN
VOLUME COOKING

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CARE AND MAINTENANCE OF
EQUIPMENTS

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•TRAINING TO STAFF
•MAINTENANCE- REACTIVE AND PREVENTIVE

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CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

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CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

50. © Oxford University Press. All rights reserved.
CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

51. © Oxford University Press. All rights reserved.
CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

52. © Oxford University Press. All rights reserved.
CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

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CERAMIC
•MIXTURES OF COMPOUNDS
•STONEWARE
•ADVANTAGES
•DISADVANTAGES

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