MAJOR KITCHEN EQUIPMENT

Fridge
It is a fundamental electrical appliance in a professional kitchen that is in the
form of a metal cabinet equipped with mesh shelves and whose function is to
keep perishable foods cold at less than 5º C.

Freezer
Freezers are refrigeration equipment that is used to preserve food for
longer at a negative temperature of less than 18º C.

Ice machine
It is a kitchen appliance that makes ice of various sizes , from 20 to 60
grams in a few minutes and continuously, it can make up to 600 kg per day
and has an internal tank to accumulate ice.

Shelves
Shelves are open stainless steel shelves or structural elements that are used
in a professional kitchen to organize, place and store different products.

Smooth work tables

The tables are work stations where the food preparation processes are
carried out and stainless steel ones are used, which can also be both fixed
and mobile and can have one or two lower shelves.

Shelves
Shelves are support elements similar to shelves, with the difference that a
shelf is not a structure, but rather a simple plank that is hung and serves as
storage for kitchen products .

Industrial mixers
They are electric kitchen utensils that are used to beat, mix or emulsify
large quantities of products and that operate at different speeds.
Ice cream maker
It is a utensil that consists of a rotating motor and is used to make homemade ice
cream in large quantities.

Industrial mixers
A mixer is an industrial machine that facilitates the processes of
kneading and mixing products , replacing manual work and optimizing
the quality of production for making doughs.

Transport carts
A food transport cart is a stainless steel platform with wheels that
facilitates the movement of food, utensils and other materials , which
can have 2 levels and side walls with handles and grip handles.

Industrial transport carts with bain-marie

These types of carts incorporate hot water tanks or Gastronorm trays into
their structure, which serve to keep food warm for a longer time, while it is
transported to the place where it will be consumed.

Isothermal transport carts

Its structure resembles a refrigerator with wheels and is used to keep food
hot or cold and to transport food already prepared and ready to be
consumed at large events such as catering services .

Cart for transporting crockery

It is a structure generally made of plastic with wheels to transport the dishes

more easily and safely .

open flame burners

As the name suggests, open flame burners are made so that a gas flame
comes into direct contact with the bottom of the pot or pan being used.
This allows direct control over the level of the fire. These types of stoves
are the most common in restaurants and homes.
steel hoops
The steel rings are a hybrid of the previous ones. They have concentric
steel rings on each burner that are removed or increased to regulate
direct heat flow.

Conventional oven
Conventional ovens are powered by heat that comes from burners or
electrical resistances placed at the bottom of the equipment. Generally
this passes through an intermediate material that gives uniformity in
temperature, such as limestone, steel or refractory brick.

Magnetic induction
Magnetic induction cooktops are a new technology that, instead of
using a flame, uses an electric current to generate heat at the
base of the pot. Although only steel or iron cookware can be used,
these stoves are gaining acceptance for their efficiency and easy
cleaning.

Industrial fryer
A fryer is a stainless steel piece of equipment that allows food to be
fried in plenty of oil at a certain temperature , and to do so it has
a removable mesh metal basket inside that allows the food to be
collected and the oil to pass through.

Pot
A kettle is an industrial-sized metal pot or container used to cook,
heat, mix, and store large quantities of foods such as stews, soups,
or sauces.

Salamander
Salamanders are small ovens that have the heating elements at the top, so they
radiate a lot of heat on the food, and their main function is to roast (roasting)
and gratinate .

MINOR KITCHEN EQUIPMENT

Traditional blender
Provided with a plastic or glass cup or jug and a blade at its base. An
electric motor rotates the blade at different speeds. Always disassemble it
completely to clean it. Never do it with the equipment plugged in. Blend,
grind, beat, emulsify.

Food processor/cooking robot

Similar to the blender, the food processor has a larger blade that travels
flush with the base of the jar. This allows you to process semi-dry foods
such as dough, fruits and vegetables, and dry foods such as seeds. It is
used to cut, chop, grind, beat, laminate, liquefy and emulsify.
Hand blender
A blade powered by a small electric motor that comes mounted on a long
handle. Laptop. Its function is the same as a blender with a glass. You
can blend, whip and emulsify directly in any container.

High performance blender

High-performance blenders have the same configuration as traditional
ones but are made of very resistant materials and, most importantly, have
very powerful motors that can rotate the blade at thousands of revolutions
per second. This allows for much finer liquefying and emulsifying.

Fixed mixer
Equipped with various utensils, the mixer operates directly on a rotating
container anchored to its base. Beat, incorporate air, knead, mix.

Hand blender
The hand mixer performs the same functions as the stationary one, but it
does not have a base. This makes it lighter and more maneuverable, at
the expense of speed and performance.

Meat grinder
A grinder provided with an electric motor. It is used to grind meats, nuts
and spices. It has different couplings that determine the thickness of the
grind.
 Waffle maker or waffle maker
Two small electric griddles that close in on themselves, toast and make
waffles.

Sausage or cold meat slicer

A circular, rotating blade, against which a press moves . Slice cold

meats, cheese, other soft ingredients.

Kneader
Special machine for bakeries. Knead large amounts of
dough.

Chef knife:
It is the basic of the entire range. It is easy to distinguish, since its large,
elongated leaf separates it from the rest. The edge is straight, with a
small curvature. They exist from 16 to 31 cm, so you must take into
account the length of your arm to choose the correct one. The longer it is,
the bigger the knife.

Vegetable peeler:
The multi-purpose peeler adapts to the curves of vegetables and foods. It
is a kitchen utensil used to peel vegetables with hard skin capable of
being laminated, such as cucumbers, asparagus, carrots, potatoes,
turnips and some fruits such as mangoes, pears, etc. The operation of
peeling fruits and vegetables has traditionally been carried out with
knives with short and somewhat curved blades. This action is quite heavy
and not easy. The use of peelers triples the speed without the risk of
cutting your fingers .

Chopping boards:
The tables are very useful and each one is used in a different way.

Scissors:
Kitchen scissors are a type of scissors that differ from common
scissors in the location of the pivot. Kitchen scissors have the pivot
located farthest from the finger handles to provide greater cutting force.
Kitchen scissors are often used on numerous occasions to cut and
separate tissues from meat foods, cut bones, surfaces, etc. Scissors
are usually used by fishery professionals to open the entrails, remove
the gills and scrape off the scales. There are other professional uses
such as opening birds and quartering them.

heartbreaker
There are stainless steel ones, with polypropylene handle... This 3-
carnation kitchen utensil is usually used for apples, however it also works
for tomatoes or foods that we want to fill inside. The corers make a clean
cut, perfect for making new and different dishes in the kitchen .

Spatulas
Spatulas have many uses and come in different shapes. The word spatula
is often used to describe equipment for lifting or turning food, whether in a
pan or on a griddle. In this case we will use the word spatula to designate
tools used for mixing, wrapping, scraping and spreading. Generally, this
type of spatulas are made in two pieces, which are the spatula and the
handle. The material of the spatulas can be plastic, rubber or silicone. The
care that must be taken with them is not to expose them to high
temperatures since they melt and are invaluable for obtaining every last particle of
any product. The magician can be made of plastic or wood.

Wooden spoons
Since wood is a material that does not transmit heat, they are
very useful in the kitchen. They avoid burning when stirring the
food on the stove, an essential utensil in some preparations
such as bechamel. You can also find wooden forks and
spatulas. Another advantage they have is that they do not
damage the walls of saucepans, pots and pans when stirring
food.

WOK
Type of oriental frying pan in the shape of a half circle, so that the heat is
distributed evenly. It allows you to sauté foods without using too much oil, in quick
cooking and at high heat, which makes the vegetables crispy.

Pressure or express cooker

It is possible to cook foods in these pots in short periods of time but some
people find that these foods lack depth of flavor. Compared to those that
are cooked for long periods of time. Although pressure cookers cook
quickly, keep in mind that it takes 5 to 20 minutes to build up pressure
and takes additional minutes to lower it.

Grater:
It is one of the most used kitchen accessories, it can be used to grate
cheese, tomatoes, bread, carrots, nutmeg... The grater is a kitchen
utensil that is usually made of steel, with a set of holes on its surface.
The operation of this kitchen utensil is very simple, the food is scraped
against the surface of the grater and thus the grated product is obtained
at the bottom, which is usually placed on a plate, any surface in order to
collect the pieces obtained .
 CHATTO
THE BASICS OF FOOD PRESERVATION

When talking about food and hygienic food handling within hotels, well-established
and controlled protocols are followed to maximize the life of the supplies, and at
the same time, avoid the spread of bacteria.
Once again, the Food & Beverage Committee of the Los Cabos Hotel
Association addresses an issue as fundamental as food safety. In a clear and
concise manner, Julio Ávila, who leads the hygiene subcommittee, explained the
factors that make up the acronym CHATTO and how understanding it helps in the
preservation of food.
“Everything we can measure, we can control. Bacteria, like any living being,
require certain factors to survive: Food, Humidity, Acidity, Temperature, Time
and Oxygen .”
The conference was aimed at all personnel involved in food handling from the
reception of merchandise to the service area, since several factors require human
intervention to minimize the proliferation of bacteria.
The 6 elements that make up CHATTO are:
Meal
Bacteria require food to grow, they especially look for those rich in nutrients such
as proteins, so handling must be more careful. You can extend the shelf life of
carbohydrates, fats and proteins by differentiating what type of bacteria are present
in them.
Humidity
If we can control this factor, the life of a product can also be extended, for example
by dehydrating fruit and drying other foods as preservation methods. The legend,
after opening, keep in a cool and dry place, is a warning that draws attention to
prevent a product from absorbing moisture in the environment.
Acidity
All foods by their nature have a PH degree, most of those we consume daily are on
the acidic side. If we consider that around PH7 bacteria can reproduce, modifying
the PH of food is another way to reduce its decomposition. Fermentations that
reduce acidity are an example.
Time
Simply keep the expiration date in mind. All products have a date, identifying it and
paying attention to imported products to locate the correct day, month and year is
the only way to prevent bacteria from starting to develop in the product.
Temperature
This is one of the most difficult factors to control, because it involves the human
factor. Once a product is received from the supplier, it is necessary to ensure that it
is refrigerated or frozen as quickly as possible. Although the bacteria do not cease
to exist, they enter a dormant process that prolongs the life of the product. Some
bacteria, even when frozen, continue decomposition, which is why it is
recommended to heat certain foods above 63°C and use powerful cooling at 4°C-
2°C.
Oxygen
By cutting off contact with air we prevent the proliferation of bacteria or fungi that
require oxygen to reproduce. This requires the use of technology to eliminate the
greatest amount of oxygen such as high vacuum packaging.
“Many of us who work in the kitchen realize that we do it from a conservation point
of view. Food is made up of macronutrients and micronutrients. Understanding
CHATTO factors allows us to develop conservation methods that meet quality
standards in hotels.”
In summary, preservation technologies control CHATTO factors to extend the life
of food, highlighting: meat aging, fermentation, pasteurization and high vacuum
packaging.
 FOODBORNE DISEASES
ETA
What are foodborne illnesses?
Foodborne Diseases (FBD)1 are defined as the syndrome caused by the ingestion
of food and/or water, which contain etiological agents, in sufficient quantities, that
affect the health of the consumer at an individual or collective level.
On the other hand, diseases related to water consumption are those caused by
water contaminated with human, animal or chemical waste. Cholera, typhoid fever,
dysentery, poliomyelitis, meningitis and hepatitis A and E1 are considered
waterborne diseases.
For the country, the impact of two or more people with similar symptoms after
ingesting contaminated food and/or water from the same origin and where
epidemiological evidence or laboratory results implicate food or water as a vehicle
for the same constitute a “ outbreak”2.

How many types of ETA are there?

FBDs can be classified into infections and poisonings or toxin-mediated
infections3.
• Foodborne infection is an illness that results from the ingestion of food containing
live pathogenic microorganisms.
• Food poisoning occurs when toxins produced by bacteria or molds are present in
the ingested food or chemical elements in quantities that affect health.

What factors contribute to the occurrence of an ETA?

For an FBD to occur, there are additional factors to the presence of the etiological
agent or its toxin(s)3 such as:
• The food must be under physical characteristics (temperature, humidity, time) that
favor the growth of the microorganism or the production of its toxin.
• The etiological agent must be present in sufficient quantity to cause infection or
poisoning.
• A sufficient quantity (portion) of the food containing the microorganism or
etiological agent must be ingested to exceed the person's protective barrier.
• The affected person may have a greater susceptibility than others such as:
pregnant women, children, older adults or people with some type of
immunosuppression.
• Factors such as lifestyles, changes in eating habits, greater tendency to consume
foods prepared outside the home and work hours, especially in places where
inadequate hygienic conditions are practiced.

What are the most frequent or common symptoms of ETAs?

The symptoms will depend on the etiological agent and the organ that affects the
person. The most common clinical manifestation of a foodborne illness is the
appearance of gastrointestinal symptoms (nausea, vomiting, stomach cramps and
diarrhea), but these illnesses can also lead to neurological, gynecological,
immunological and other symptoms4.

What are the transmission mechanisms of ETAs?

Two transmission mechanisms could be considered, the first generally occurs due
to fecal contamination of the food or inadequate handling of the same, from its
production to its consumption4, while the second mechanism occurs due to the
ingestion of foods prepared or selected inappropriately for consumption, in the
which microorganisms have part of the life cycle, this group is mainly meat and
dairy.

How can an FTA outbreak be identified?

To identify an FTA outbreak, one should be alert when two or more people present
similar symptoms after ingesting contaminated food and/or water from the same
origin and where epidemiological evidence or laboratory results implicate food or
water as a vehicle. Of the same. They usually occur in families, food preparation
and consumption establishments, educational institutions and centers that gather
the population (prisons, centers for the elderly, among others).

What are the main causes of ETA?

There are more than 250 etiological agents (microorganisms or their products)
capable of producing ETA. Annex A, of the Guide for the Establishment of the
Epidemiological Surveillance System for Foodborne Diseases and the Investigation
of Outbreaks of Foodborne Toxi-Infections, “Selection of Foodborne Diseases
According to the International Classification of Diseases and Related Health
Problems ( CIE)” lists some of them. Some causative agents are described below5:
HACCP
PROTECT FOOD BRANDS

Today, the HACCP system (Hazard Analysis and Critical Control Points) is the
most used and well-known essential requirement for food safety and food quality
control , which is followed by most manufacturing companies . of foods from all
over the world, and not in vain:

The food ingredients we consume have an impact on our physical well-being.

It is obvious that food companies produce food for the masses, and any safety or
quality defect in any part of the food production processes could turn into a
massive product recall, causing enormous financial and reputational damage. for
food brands , as well as high risks for the health of consumers.

For example, allergens can pose a huge risk to certain people. It is the
manufacturer's responsibility to ensure production free of contaminants (cross-
linked) and that each ingredient appears correctly on the product labeling. If a risk
of contamination or incorrect labeling is detected, the responsibility of food
producers is to react quickly, to prevent products from causing harm to
consumers. Typically, this means recalling defective or contaminated products .

This applies to other health risks as well. For example, peanuts can be a near-
deadly ingredient for a person with a nut allergy, but there are also other physical
hazards that can be a safety risk for everyone, especially for the elderly or children
who cannot eat without help. .