Steamers
Broilers
Ovens
Burners
Misc.
100
Used in the foodservice operations to cook vegetables and grainss
Steamers
100
Broiler places food on a stick and roast it over or under a heat source
Rotisserie
100
Fan circulates heated air to cook efficiently
Convection Oven
100
You cooked your eggs to order on this?
Griddle
100
The type of oven you use in lab
Conventional Oven
200
Cooks food with high pressure steam
Pressure steamer
200
Grills and can be gas or electric. Mimics the effects of charcoal grill.
Charboiler
200
Is both a convection oven and steamer
Combi- Oven
200
Wok Burner
200
Smoking or slow cooking food. Can use different wood to give food a different flavor
Smoker
300
Steam generated in boiler and then piped to cooking chamber
Convection Steamer
300
Small broiler that is used in quick service restaurants.
Countertop broiler
300
Speed rack goes into oven and spins around to cook
Rotary Oven
300
Cooks by direct heat by using an open flame
Open burner
300
Used to thaw and reheat food
Microwave
400
Tilting Fry Pan
400
Large boiler and cooks large amounts of foods quickly
Hotel Broiler
400
Oven has 2 to 4 shelves that are stacked on top of each other
Deck oven
400
Burner generates heat by means of magnetic attraction
Induction Burner
400
Use extra precautions with this piece of equipment so you don't get burned by oil
Deep Fat Fryer
500
Bottom and sides have two layers and steam circulates between the layers. Food is less likely to burn
Steam- Jacketed Kettle
500
Used to brown, finish or melt food, attached to back of range
Salamander
500
Barrel shaped oven made out of clay. Cooks dough on the sides.
Tandoor Oven
500
Another name for a french top and cooks food on cast iron or steel plate
Flat Top Burner
500
Put uncooked food on one side and on the other side it comes out cooked
Conveyor Oven