Standard Operating Procedures and Equipment Maintenance
1) Light equipments
Clean and wash all the light
equipment thoroughly, wipe them and then use.
Care: All light equipments should be cleaned and washed with hot soapy
solution immediately after use. All small utensils should be wiped dry.
2) Pressure Cooker
Fill the cooker
only 3/4 cover it with lid, check rubber and safety valve. Keep
weight (whistle) on and keep it on slow flame. Do not keep cooker on high
pressure burner.
Care: Wash pressure cooker with soapy water, wipe dry. Check safety
valve, rubber ring regularly.
3) Meat Mincer
a) Fix attachments
i.e., rotating rod, blade, sieve, and rings, tightly with the machine.
b) Keep tray on; put
vegetable dices / boiled potatoes / meat without fat in the tray.
c) Put on main switch,
and then turn mincer’s switch.
d) Slide vegetable or
meat little at a time, press with wooden rod.
Care: Remove all the attachments of mincer. Soak in warm water for 10 minutes.
Remove and wash with soap solution. Rinse and wipe dry. Keep in clean cupboard.
Grease when necessary.
4) Masala Grinder
a) Wash grinder and
stone.
b) Keep stone in grinder, attach belt to it put the masala ingredients in
grinder with enough of moisture.
c) Put on main switch of grinder.
Care: Detach
belt from grinding stone, remove all the masala from stone. Wash thoroughly and
wipe dry. Grinder wash with warm water, wipe with dry duster. Do over-hauling
once in a month.
Do not nut on stone in grinder and start
without putting masala or idli mixture etc. in it.
5) Dough Mixer
a) Wash bowl and dough kneading rod, or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handle
anti-clock wise.
d) Press green switch, increase speed by turning gear-handle clock-wise.
After use reduce speed, press red switch lift-down the bowl by turning handle
clockwise remove mixing rod and then remove the finished product.
Care: Put off main switch of the dough mixer. Wash all the
attachments. Check belt of the motor occasionally.
6) Potato Peeler
a) Wash Peeler from
inside tightly close the door. Put potatoes from top.
b) Start main switch
as well as water supply. After peeling open door of the peeler, let all the
peeled potatoes come out of the peeler. Switch off the main.
Care: Detach upper deck of the peeler, wash it thoroughly with scrubber,
rinse and wipe it dry. Remove all the potato peels from it, scrub thoroughly
with scrubber wash and dry completely. Fix upper deck and check for its function.
7) Griller – Hot Plate
a) Wipe griller - hot plate with damp duster.
b) Put on the switch, once it becomes hot, put pre-prepared item on it and
cook.
Care: Cast iron grill plates may
occasionally need scraping. After every season, it is the best to wash the
plates with a mild detergent solution, rinse and dry.
8) Tan door
a) Put charcoal in tandoor separately light some coal on gas burner.
b) Pour live coal in tandoor. Keep the ash-pit half open.
Care: Allow the tandoor to cool. Once in week coat the tandoor with
mixture of ash, earth and water. Season inside of tandoor with mustard and oil.
9) Deep Fat Fryer
a) Clean and wipe deep fat fryer.
b) Put oil/fat in containers, put on main switch turn temp, control knob,
press operating switch.
c) Once oil reaches desire temp, add frying food to the fryer. When
breaded foods are prepared, strain fat frequently.
d) Load fry basket to one-half and never more than 2/3 of capacity.
e) Never salt foods directly over the fat. Salt in the fat reduced its
life.
f) Discard fat as soon as it tends to bubble excessively before food is
added gummy film collects on the frying basket or heating element.
g) Raw, wet foods such as potatoes and oysters, should be drained or wiped
dry before frying to extend the life of the fat.
Care: Switch off the fryer and allow to cool. Drain all the oil in
normal way. Remove all debris and particle matter from the fryer. Fill the
fryer compartment with soap solution. Brush inside using a bristle brush (never
use steel wool). Flush with clean water to which vinegar has been added. Dry
with cloth.
10) Tilting Pan
a) Ensure that pan is tightly fitted by moving handle of the pan.
b) Switch on the main, then switch on operating switch, turn temp. control
on high.
c) Start gas connection. Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.
Care: The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean water will be
sufficient. Wire scoureres or scouring powders are not recommended for models
with an all stainless steel finish. If the pan has been used for frying, care
should be taken to remove all oil film build up. The tilting mechanism may
require occasional greasing witha light non-toxic oil. This will ensure easy
and trouble free operation.
11) High Pressure Burners Range
a) Start main connection of gas. Slightly turn the operating knob towards
left and light the gas with help of match-stick or gas lighter.
b) Do not increase gas pressure before lighting the burners.
Care: - Immediately wipe up all the
spillings and boilers. If during cooking periods, spilling are left to bake and
harden on hot surfaces the cleaning becomes much more difficult.
12) Convection Oven
a) Switch on oven, set the temp, once it reaches desire temp.
b) Always load the lower compartment first. Always load each shelf evenly,
spacing pan, trays away from each other and the side of the oven.
c) Never add material to a section after food has already have started to
bake. Open doors as seldom as possible
Care: The oven should be switched
off. The oven should be allowed to cool until only warm. Remove all removable
shelves or rack for separate clearing. Using a clean cloth soaked in hot soap
solution, wipe the oven. Rinse the cloth as necessary. The shelves and racks
should be cleaned in the same way.
13) Refrigerator / Deep Freezer / Walk-in Coolers.
a) Once installed, temperature is to be set as required and store food
items at proper temperature.
b) Do not store items that tend to absorb smell from other food items such
as eggs near a strongly aromatic food item?
Care: Refrigerating equipments need
to be kept clean at all times. Remove spoiled food items regularly and defrost
if necessary.
Standard Operating
Procedures and Equipment Maintenance
1) Light equipments
Clean and wash all the light
equipment thoroughly, wipe them and then use.
Care: All light equipments should be cleaned and washed with hot soapy
solution immediately after use. All small utensils should be wiped dry.
2) Pressure Cooker
Fill the cooker
only 3/4 cover it with lid, check rubber and safety valve. Keep
weight (whistle) on and keep it on slow flame. Do not keep cooker on high
pressure burner.
Care: Wash pressure cooker with soapy water, wipe dry. Check safety
valve, rubber ring regularly.
3) Meat Mincer
a) Fix attachments
i.e., rotating rod, blade, sieve, and rings, tightly with the machine.
b) Keep tray on; put
vegetable dices / boiled potatoes / meat without fat in the tray.
c) Put on main switch,
and then turn mincer’s switch.
d) Slide vegetable or
meat little at a time, press with wooden rod.
Care: Remove all the attachments of mincer. Soak in warm water for 10 minutes.
Remove and wash with soap solution. Rinse and wipe dry. Keep in clean cupboard.
Grease when necessary.
4) Masala Grinder
a) Wash grinder and
stone.
b) Keep stone in grinder, attach belt to it put the masala ingredients in
grinder with enough of moisture.
c) Put on main switch of grinder.
Care: Detach
belt from grinding stone, remove all the masala from stone. Wash thoroughly and
wipe dry. Grinder wash with warm water, wipe with dry duster. Do over-hauling
once in a month.
Do not nut on stone in grinder and start
without putting masala or idli mixture etc. in it.
5) Dough Mixer
a) Wash bowl and dough kneading rod, or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handle
anti-clock wise.
d) Press green switch, increase speed by turning gear-handle clock-wise.
After use reduce speed, press red switch lift-down the bowl by turning handle
clockwise remove mixing rod and then remove the finished product.
Care: Put off main switch of the dough mixer. Wash all the
attachments. Check belt of the motor occasionally.
6) Potato Peeler
a) Wash Peeler from
inside tightly close the door. Put potatoes from top.
b) Start main switch
as well as water supply. After peeling open door of the peeler, let all the
peeled potatoes come out of the peeler. Switch off the main.
Care: Detach upper deck of the peeler, wash it thoroughly with scrubber,
rinse and wipe it dry. Remove all the potato peels from it, scrub thoroughly
with scrubber wash and dry completely. Fix upper deck and check for its function.
7) Griller – Hot Plate
a) Wipe griller - hot plate with damp duster.
b) Put on the switch, once it becomes hot, put pre-prepared item on it and
cook.
Care: Cast iron grill plates may
occasionally need scraping. After every season, it is the best to wash the
plates with a mild detergent solution, rinse and dry.
8) Tan door
a) Put charcoal in tandoor separately light some coal on gas burner.
b) Pour live coal in tandoor. Keep the ash-pit half open.
Care: Allow the tandoor to cool. Once in week coat the tandoor with
mixture of ash, earth and water. Season inside of tandoor with mustard and oil.
9) Deep Fat Fryer
a) Clean and wipe deep fat fryer.
b) Put oil/fat in containers, put on main switch turn temp, control knob,
press operating switch.
c) Once oil reaches desire temp, add frying food to the fryer. When
breaded foods are prepared, strain fat frequently.
d) Load fry basket to one-half and never more than 2/3 of capacity.
e) Never salt foods directly over the fat. Salt in the fat reduced its
life.
f) Discard fat as soon as it tends to bubble excessively before food is
added gummy film collects on the frying basket or heating element.
g) Raw, wet foods such as potatoes and oysters, should be drained or wiped
dry before frying to extend the life of the fat.
Care: Switch off the fryer and allow to cool. Drain all the oil in
normal way. Remove all debris and particle matter from the fryer. Fill the
fryer compartment with soap solution. Brush inside using a bristle brush (never
use steel wool). Flush with clean water to which vinegar has been added. Dry
with cloth.
10) Tilting Pan
a) Ensure that pan is tightly fitted by moving handle of the pan.
b) Switch on the main, then switch on operating switch, turn temp. control
on high.
c) Start gas connection. Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.
Care: The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean water will be
sufficient. Wire scoureres or scouring powders are not recommended for models
with an all stainless steel finish. If the pan has been used for frying, care
should be taken to remove all oil film build up. The tilting mechanism may
require occasional greasing witha light non-toxic oil. This will ensure easy
and trouble free operation.
11) High Pressure Burners Range
a) Start main connection of gas. Slightly turn the operating knob towards
left and light the gas with help of match-stick or gas lighter.
b) Do not increase gas pressure before lighting the burners.
Care: - Immediately wipe up all the
spillings and boilers. If during cooking periods, spilling are left to bake and
harden on hot surfaces the cleaning becomes much more difficult.
12) Convection Oven
a) Switch on oven, set the temp, once it reaches desire temp.
b) Always load the lower compartment first. Always load each shelf evenly,
spacing pan, trays away from each other and the side of the oven.
c) Never add material to a section after food has already have started to
bake. Open doors as seldom as possible
Care: The oven should be switched
off. The oven should be allowed to cool until only warm. Remove all removable
shelves or rack for separate clearing. Using a clean cloth soaked in hot soap
solution, wipe the oven. Rinse the cloth as necessary. The shelves and racks
should be cleaned in the same way.
13) Refrigerator / Deep Freezer / Walk-in Coolers.
a) Once installed, temperature is to be set as required and store food
items at proper temperature.
b) Do not store items that tend to absorb smell from other food items such
as eggs near a strongly aromatic food item?
Care: Refrigerating equipments need
to be kept clean at all times. Remove spoiled food items regularly and defrost
if necessary.
Standard Operating
Procedures and Equipment Maintenance
1) Light equipments
Clean and wash all the light
equipment thoroughly, wipe them and then use.
Care: All light equipments should be cleaned and washed with hot soapy
solution immediately after use. All small utensils should be wiped dry.
2) Pressure Cooker
Fill the cooker
only 3/4 cover it with lid, check rubber and safety valve. Keep
weight (whistle) on and keep it on slow flame. Do not keep cooker on high
pressure burner.
Care: Wash pressure cooker with soapy water, wipe dry. Check safety
valve, rubber ring regularly.
3) Meat Mincer
a) Fix attachments
i.e., rotating rod, blade, sieve, and rings, tightly with the machine.
b) Keep tray on; put
vegetable dices / boiled potatoes / meat without fat in the tray.
c) Put on main switch,
and then turn mincer’s switch.
d) Slide vegetable or
meat little at a time, press with wooden rod.
Care: Remove all the attachments of mincer. Soak in warm water for 10 minutes.
Remove and wash with soap solution. Rinse and wipe dry. Keep in clean cupboard.
Grease when necessary.
4) Masala Grinder
a) Wash grinder and
stone.
b) Keep stone in grinder, attach belt to it put the masala ingredients in
grinder with enough of moisture.
c) Put on main switch of grinder.
Care: Detach
belt from grinding stone, remove all the masala from stone. Wash thoroughly and
wipe dry. Grinder wash with warm water, wipe with dry duster. Do over-hauling
once in a month.
Do not nut on stone in grinder and start
without putting masala or idli mixture etc. in it.
5) Dough Mixer
a) Wash bowl and dough kneading rod, or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handle
anti-clock wise.
d) Press green switch, increase speed by turning gear-handle clock-wise.
After use reduce speed, press red switch lift-down the bowl by turning handle
clockwise remove mixing rod and then remove the finished product.
Care: Put off main switch of the dough mixer. Wash all the
attachments. Check belt of the motor occasionally.
6) Potato Peeler
a) Wash Peeler from
inside tightly close the door. Put potatoes from top.
b) Start main switch
as well as water supply. After peeling open door of the peeler, let all the
peeled potatoes come out of the peeler. Switch off the main.
Care: Detach upper deck of the peeler, wash it thoroughly with scrubber,
rinse and wipe it dry. Remove all the potato peels from it, scrub thoroughly
with scrubber wash and dry completely. Fix upper deck and check for its function.
7) Griller – Hot Plate
a) Wipe griller - hot plate with damp duster.
b) Put on the switch, once it becomes hot, put pre-prepared item on it and
cook.
Care: Cast iron grill plates may
occasionally need scraping. After every season, it is the best to wash the
plates with a mild detergent solution, rinse and dry.
8) Tan door
a) Put charcoal in tandoor separately light some coal on gas burner.
b) Pour live coal in tandoor. Keep the ash-pit half open.
Care: Allow the tandoor to cool. Once in week coat the tandoor with
mixture of ash, earth and water. Season inside of tandoor with mustard and oil.
9) Deep Fat Fryer
a) Clean and wipe deep fat fryer.
b) Put oil/fat in containers, put on main switch turn temp, control knob,
press operating switch.
c) Once oil reaches desire temp, add frying food to the fryer. When
breaded foods are prepared, strain fat frequently.
d) Load fry basket to one-half and never more than 2/3 of capacity.
e) Never salt foods directly over the fat. Salt in the fat reduced its
life.
f) Discard fat as soon as it tends to bubble excessively before food is
added gummy film collects on the frying basket or heating element.
g) Raw, wet foods such as potatoes and oysters, should be drained or wiped
dry before frying to extend the life of the fat.
Care: Switch off the fryer and allow to cool. Drain all the oil in
normal way. Remove all debris and particle matter from the fryer. Fill the
fryer compartment with soap solution. Brush inside using a bristle brush (never
use steel wool). Flush with clean water to which vinegar has been added. Dry
with cloth.
10) Tilting Pan
a) Ensure that pan is tightly fitted by moving handle of the pan.
b) Switch on the main, then switch on operating switch, turn temp. control
on high.
c) Start gas connection. Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.
Care: The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean water will be
sufficient. Wire scoureres or scouring powders are not recommended for models
with an all stainless steel finish. If the pan has been used for frying, care
should be taken to remove all oil film build up. The tilting mechanism may
require occasional greasing witha light non-toxic oil. This will ensure easy
and trouble free operation.
11) High Pressure Burners Range
a) Start main connection of gas. Slightly turn the operating knob towards
left and light the gas with help of match-stick or gas lighter.
b) Do not increase gas pressure before lighting the burners.
Care: - Immediately wipe up all the
spillings and boilers. If during cooking periods, spilling are left to bake and
harden on hot surfaces the cleaning becomes much more difficult.
12) Convection Oven
a) Switch on oven, set the temp, once it reaches desire temp.
b) Always load the lower compartment first. Always load each shelf evenly,
spacing pan, trays away from each other and the side of the oven.
c) Never add material to a section after food has already have started to
bake. Open doors as seldom as possible
Care: The oven should be switched
off. The oven should be allowed to cool until only warm. Remove all removable
shelves or rack for separate clearing. Using a clean cloth soaked in hot soap
solution, wipe the oven. Rinse the cloth as necessary. The shelves and racks
should be cleaned in the same way.
13) Refrigerator / Deep Freezer / Walk-in Coolers.
a) Once installed, temperature is to be set as required and store food
items at proper temperature.
b) Do not store items that tend to absorb smell from other food items such
as eggs near a strongly aromatic food item?
Care: Refrigerating equipments need
to be kept clean at all times. Remove spoiled food items regularly and defrost
if necessary.
Standard Operating
Procedures and Equipment Maintenance
1) Light equipments
Clean and wash all the light
equipment thoroughly, wipe them and then use.
Care: All light equipments should be cleaned and washed with hot soapy
solution immediately after use. All small utensils should be wiped dry.
2) Pressure Cooker
Fill the cooker
only 3/4 cover it with lid, check rubber and safety valve. Keep
weight (whistle) on and keep it on slow flame. Do not keep cooker on high
pressure burner.
Care: Wash pressure cooker with soapy water, wipe dry. Check safety
valve, rubber ring regularly.
3) Meat Mincer
a) Fix attachments
i.e., rotating rod, blade, sieve, and rings, tightly with the machine.
b) Keep tray on; put
vegetable dices / boiled potatoes / meat without fat in the tray.
c) Put on main switch,
and then turn mincer’s switch.
d) Slide vegetable or
meat little at a time, press with wooden rod.
Care: Remove all the attachments of mincer. Soak in warm water for 10 minutes.
Remove and wash with soap solution. Rinse and wipe dry. Keep in clean cupboard.
Grease when necessary.
4) Masala Grinder
a) Wash grinder and
stone.
b) Keep stone in grinder, attach belt to it put the masala ingredients in
grinder with enough of moisture.
c) Put on main switch of grinder.
Care: Detach
belt from grinding stone, remove all the masala from stone. Wash thoroughly and
wipe dry. Grinder wash with warm water, wipe with dry duster. Do over-hauling
once in a month.
Do not nut on stone in grinder and start
without putting masala or idli mixture etc. in it.
5) Dough Mixer
a) Wash bowl and dough kneading rod, or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handle
anti-clock wise.
d) Press green switch, increase speed by turning gear-handle clock-wise.
After use reduce speed, press red switch lift-down the bowl by turning handle
clockwise remove mixing rod and then remove the finished product.
Care: Put off main switch of the dough mixer. Wash all the
attachments. Check belt of the motor occasionally.
6) Potato Peeler
a) Wash Peeler from
inside tightly close the door. Put potatoes from top.
b) Start main switch
as well as water supply. After peeling open door of the peeler, let all the
peeled potatoes come out of the peeler. Switch off the main.
Care: Detach upper deck of the peeler, wash it thoroughly with scrubber,
rinse and wipe it dry. Remove all the potato peels from it, scrub thoroughly
with scrubber wash and dry completely. Fix upper deck and check for its function.
7) Griller – Hot Plate
a) Wipe griller - hot plate with damp duster.
b) Put on the switch, once it becomes hot, put pre-prepared item on it and
cook.
Care: Cast iron grill plates may
occasionally need scraping. After every season, it is the best to wash the
plates with a mild detergent solution, rinse and dry.
8) Tan door
a) Put charcoal in tandoor separately light some coal on gas burner.
b) Pour live coal in tandoor. Keep the ash-pit half open.
Care: Allow the tandoor to cool. Once in week coat the tandoor with
mixture of ash, earth and water. Season inside of tandoor with mustard and oil.
9) Deep Fat Fryer
a) Clean and wipe deep fat fryer.
b) Put oil/fat in containers, put on main switch turn temp, control knob,
press operating switch.
c) Once oil reaches desire temp, add frying food to the fryer. When
breaded foods are prepared, strain fat frequently.
d) Load fry basket to one-half and never more than 2/3 of capacity.
e) Never salt foods directly over the fat. Salt in the fat reduced its
life.
f) Discard fat as soon as it tends to bubble excessively before food is
added gummy film collects on the frying basket or heating element.
g) Raw, wet foods such as potatoes and oysters, should be drained or wiped
dry before frying to extend the life of the fat.
Care: Switch off the fryer and allow to cool. Drain all the oil in
normal way. Remove all debris and particle matter from the fryer. Fill the
fryer compartment with soap solution. Brush inside using a bristle brush (never
use steel wool). Flush with clean water to which vinegar has been added. Dry
with cloth.
10) Tilting Pan
a) Ensure that pan is tightly fitted by moving handle of the pan.
b) Switch on the main, then switch on operating switch, turn temp. control
on high.
c) Start gas connection. Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.
Care: The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean water will be
sufficient. Wire scoureres or scouring powders are not recommended for models
with an all stainless steel finish. If the pan has been used for frying, care
should be taken to remove all oil film build up. The tilting mechanism may
require occasional greasing witha light non-toxic oil. This will ensure easy
and trouble free operation.
11) High Pressure Burners Range
a) Start main connection of gas. Slightly turn the operating knob towards
left and light the gas with help of match-stick or gas lighter.
b) Do not increase gas pressure before lighting the burners.
Care: - Immediately wipe up all the
spillings and boilers. If during cooking periods, spilling are left to bake and
harden on hot surfaces the cleaning becomes much more difficult.
12) Convection Oven
a) Switch on oven, set the temp, once it reaches desire temp.
b) Always load the lower compartment first. Always load each shelf evenly,
spacing pan, trays away from each other and the side of the oven.
c) Never add material to a section after food has already have started to
bake. Open doors as seldom as possible
Care: The oven should be switched
off. The oven should be allowed to cool until only warm. Remove all removable
shelves or rack for separate clearing. Using a clean cloth soaked in hot soap
solution, wipe the oven. Rinse the cloth as necessary. The shelves and racks
should be cleaned in the same way.
13) Refrigerator / Deep Freezer / Walk-in Coolers.
a) Once installed, temperature is to be set as required and store food
items at proper temperature.
b) Do not store items that tend to absorb smell from other food items such
as eggs near a strongly aromatic food item?
Care: Refrigerating equipments need
to be kept clean at all times. Remove spoiled food items regularly and defrost
if necessary.
Standard Operating
Procedures and Equipment Maintenance
1) Light equipments
Clean and wash all the light
equipment thoroughly, wipe them and then use.
Care: All light equipments should be cleaned and washed with hot soapy
solution immediately after use. All small utensils should be wiped dry.
2) Pressure Cooker
Fill the cooker
only 3/4 cover it with lid, check rubber and safety valve. Keep
weight (whistle) on and keep it on slow flame. Do not keep cooker on high
pressure burner.
Care: Wash pressure cooker with soapy water, wipe dry. Check safety
valve, rubber ring regularly.
3) Meat Mincer
a) Fix attachments
i.e., rotating rod, blade, sieve, and rings, tightly with the machine.
b) Keep tray on; put
vegetable dices / boiled potatoes / meat without fat in the tray.
c) Put on main switch,
and then turn mincer’s switch.
d) Slide vegetable or
meat little at a time, press with wooden rod.
Care: Remove all the attachments of mincer. Soak in warm water for 10 minutes.
Remove and wash with soap solution. Rinse and wipe dry. Keep in clean cupboard.
Grease when necessary.
4) Masala Grinder
a) Wash grinder and
stone.
b) Keep stone in grinder, attach belt to it put the masala ingredients in
grinder with enough of moisture.
c) Put on main switch of grinder.
Care: Detach
belt from grinding stone, remove all the masala from stone. Wash thoroughly and
wipe dry. Grinder wash with warm water, wipe with dry duster. Do over-hauling
once in a month.
Do not nut on stone in grinder and start
without putting masala or idli mixture etc. in it.
5) Dough Mixer
a) Wash bowl and dough kneading rod, or creamer or whisk.
b) Fix bowl on mixer, then attach rod or creamer as per requirement.
c) Put ingredients in the bowl, lift up the bowl by turning handle
anti-clock wise.
d) Press green switch, increase speed by turning gear-handle clock-wise.
After use reduce speed, press red switch lift-down the bowl by turning handle
clockwise remove mixing rod and then remove the finished product.
Care: Put off main switch of the dough mixer. Wash all the
attachments. Check belt of the motor occasionally.
6) Potato Peeler
a) Wash Peeler from
inside tightly close the door. Put potatoes from top.
b) Start main switch
as well as water supply. After peeling open door of the peeler, let all the
peeled potatoes come out of the peeler. Switch off the main.
Care: Detach upper deck of the peeler, wash it thoroughly with scrubber,
rinse and wipe it dry. Remove all the potato peels from it, scrub thoroughly
with scrubber wash and dry completely. Fix upper deck and check for its function.
7) Griller – Hot Plate
a) Wipe griller - hot plate with damp duster.
b) Put on the switch, once it becomes hot, put pre-prepared item on it and
cook.
Care: Cast iron grill plates may
occasionally need scraping. After every season, it is the best to wash the
plates with a mild detergent solution, rinse and dry.
8) Tan door
a) Put charcoal in tandoor separately light some coal on gas burner.
b) Pour live coal in tandoor. Keep the ash-pit half open.
Care: Allow the tandoor to cool. Once in week coat the tandoor with
mixture of ash, earth and water. Season inside of tandoor with mustard and oil.
9) Deep Fat Fryer
a) Clean and wipe deep fat fryer.
b) Put oil/fat in containers, put on main switch turn temp, control knob,
press operating switch.
c) Once oil reaches desire temp, add frying food to the fryer. When
breaded foods are prepared, strain fat frequently.
d) Load fry basket to one-half and never more than 2/3 of capacity.
e) Never salt foods directly over the fat. Salt in the fat reduced its
life.
f) Discard fat as soon as it tends to bubble excessively before food is
added gummy film collects on the frying basket or heating element.
g) Raw, wet foods such as potatoes and oysters, should be drained or wiped
dry before frying to extend the life of the fat.
Care: Switch off the fryer and allow to cool. Drain all the oil in
normal way. Remove all debris and particle matter from the fryer. Fill the
fryer compartment with soap solution. Brush inside using a bristle brush (never
use steel wool). Flush with clean water to which vinegar has been added. Dry
with cloth.
10) Tilting Pan
a) Ensure that pan is tightly fitted by moving handle of the pan.
b) Switch on the main, then switch on operating switch, turn temp. control
on high.
c) Start gas connection. Press ignition switch for 20 secs. Put fat or oil and then use according to preparation.
Care: The equipment should be cleaned thoroughly after use. Normally
washing with hot soapy water and rinsing with clean water will be
sufficient. Wire scoureres or scouring powders are not recommended for models
with an all stainless steel finish. If the pan has been used for frying, care
should be taken to remove all oil film build up. The tilting mechanism may
require occasional greasing witha light non-toxic oil. This will ensure easy
and trouble free operation.
11) High Pressure Burners Range
a) Start main connection of gas. Slightly turn the operating knob towards
left and light the gas with help of match-stick or gas lighter.
b) Do not increase gas pressure before lighting the burners.
Care: - Immediately wipe up all the
spillings and boilers. If during cooking periods, spilling are left to bake and
harden on hot surfaces the cleaning becomes much more difficult.
12) Convection Oven
a) Switch on oven, set the temp, once it reaches desire temp.
b) Always load the lower compartment first. Always load each shelf evenly,
spacing pan, trays away from each other and the side of the oven.
c) Never add material to a section after food has already have started to
bake. Open doors as seldom as possible
Care: The oven should be switched
off. The oven should be allowed to cool until only warm. Remove all removable
shelves or rack for separate clearing. Using a clean cloth soaked in hot soap
solution, wipe the oven. Rinse the cloth as necessary. The shelves and racks
should be cleaned in the same way.
13) Refrigerator / Deep Freezer / Walk-in Coolers.
a) Once installed, temperature is to be set as required and store food
items at proper temperature.
b) Do not store items that tend to absorb smell from other food items such
as eggs near a strongly aromatic food item?
Care: Refrigerating equipments need
to be kept clean at all times. Remove spoiled food items regularly and defrost
if necessary.
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