Kitchen

Equipment Name: Cold Room

Description: A cold storage room is a great place to store fruits and vegetables, as well as other products, as they prolong the life and help prevent spoilage of foods. Cold Rooms are a great idea as they will keep items much cooler than regular room temperature. This makes cold storage rooms and cooler rooms refrigeration a great choice for storing perishable items. There are several benefits that these units provide; they are also beneficial for both personal and business use.

Equipment Name: Wall Mounted Salamander

Description: A Salamander is essentially a high temperature overhead grill which is usually used for toasting, browning, broiling, browning, caramelizing, glazing, grilling and toasting or even simply hot holding dishes at a set temperature. They are used to finish off foods, rather than cook them. A Salamander is commonly mounted over and to the back of a range. It provides very hot heat from above that is focused down onto a cooking grate. It cooks food quickly from start to finish using intense, direct heat located above the food. They can be combined with a conventional oven as shown here, or stand alone as a separate unit.

Equipment Name: Meat Grinder and Planetary Mixture

Description: Meat GrinderThe food grinder is used mostly for grinding meats, although other moist foods may be ground also. Food is forced through a feed tube into a screw, which pushes the food through holes in a plate, where it is cut by a rotating blade. The size of the holes regulates the fineness of the grind. Make sure the rotating blade is attached properly, cutting edge out, when assembling the grinder.

Description: Planetary MixersToday, a baker can produce such diverse products as cakes, muffins, biscuits, breads of different types, pizza, etc. For this purpose, it is necessary to have a planetary mixer. Its versatility makes it the essential machine in small bakeries and patisseries. Its main feature is the interchangeable utensils that can be used: dough hook, mixing paddle and whisk, allowing the user to develop a wide variety of products. A removable pot makes it easier for the user, so the dough can be taken out more easily, for further manipulation. Its variable speed allows for different levels of mass mixtures.

Equipment Name: Deck Oven

Description: A deck oven is one of the two major varieties of ovens found in most professional pastry kitchens (the other being a convection oven), and is used primarily for bread baking. Depending upon the functions there are two types of the oven- deck ovens and rack ovens are available. Let us understand the difference between them. Deck Ovens use conduction and radiant heat to bake products. In this conduction process, the heat directly travels from baking surface to the food product being baked.

Equipment Name: Portable Tandoor

Description: An electric tandoor is an oven that runs on electricity and works on the principle of coil technology. It converts electricity into heat for cooking food. Apart from cooking just tandoori items, you can even grill, toast, bake, and barbecue your food in it. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature.

Equipment Name: Work Table with LHS sink

Equipment Name: Work Table with RHS Sink

Equipment Name: Twin Tank Deep Fat Fryer

Description: Table Top – fitted with Electric Heaters of 1.5KW + 1.5KW rating 1 Ph. 220V with indicating lamps control switch etc. complete

Equipment Name: Hot Pick Up Counter

Description: Description: Hot Pick up Counter with One 1 by 1 size GN Pans Bain Marie (with two1/2 GN Pans 200 mm each); Compartmentalized into front and back sections of 10″ & 20″ respectively

Equipment Name: Bain Marie Counter

Description: Bain Marie Counter are specially design for display prepared food. It is primary equipment for restaurant, food out-let and hotel. We are design this equipment to keep our food warm and display.

Equipment Name: Service Steam Pan

Description: Steam pans are an industry standard for serving and warming food. These pans come in several sizes and configurations and are used in a steam table (or hot food table). A steam table can be used as a buffet station for self-service, or in a back-of-house cook line for convenient plating of meals