Ovens
works with convective steam and convective air a combination of both.
combi-oven
cooks food while moving it on a belt
conveyor
removes apple and pear cores
corer
allows liquid to drain while retaining solids like pasta/vegetables
colander
shreds food into finer pieces like hard cheeses
grater
circulates heat around the food as its cooking shortens cooking time and uses energy efficiently
convection oven
roasts meat at low tempuratures
slow roasting oven
removes scales from fish
fish scaler
a light guaze used for straining liquids
cheesecloth
cuts thick layers from vegetables and fruits better than a paring knife
peeler
standard oven
has 3 to 5 circular shelves that move as the central rod rotates. food is either put in a speed rack where it is lifted and rotated or sits to cook
rotary oven
usually mounted to walls and opens large cans
can opener
china cap
used to cut dough also known as a pastry wheel
pizza cutter
two to four decks of ovens stacked on top of each other cook food in each of these shelves/decks
deck ovens
an oven with wood/charcoal inside with a base and an open top these ovens easliy reach 800-900 degrees
tandoor oven
flexible piece of rubber/plastic used to scrape bowls or to cut/separate dough
bowl scraper
used to pour liquids into smaller containers
funnel
brushs egg wash and melted butter/glazes onto baked goods
pastry brush
cooks food with waves of energy that cause a foods molecules to ove rapidly and create heat inside the food
microwave oven
used for smoking and slow cooking food operates at either hot or cold tempuratures
smoker
used to scrape material off of a work surface/bench or to portion small foods
bench scraper
used to puree food to certain consistancies
food mill
round head flat with holds used to remove stocks and soup from solid ingrediants
skimmer