Catering equipment: definition, classification, selection and materials
Catering equipment is everything used to store, prepare, cook, serve and clean. Choose it on need, total cost, design, safety and service, and know its base and insulating materials.
Classification of catering equipment
| Basis | Classes | Examples |
|---|---|---|
| Work area (use) | Receiving, storage, pre-preparation, cooking, holding, service, dishwashing, waste | Weighing scale; racks and refrigerators; peelers and grinders; ranges; bain-marie; counters; dishwasher; bins |
| Size | Major (large) and minor (small) | Ranges, ovens, steam kettles, cold rooms, dishwashers; utensils and hand tools |
| Power source | Electrical and non-electrical (gas, steam, manual, charcoal) | Wet grinder, oven; gas range, steam-jacketed kettle, hand grater, tandoor |
| Mobility | Fixed (built-in) and mobile (on castors) | Walk-in cold room; food trolley, mobile bain-marie |
| Function | Mechanical (motor-driven) and non-mechanical | Dough kneader, vegetable cutter; pots, pans, ladles |
Factors affecting the selection of equipment
- Need: the menu, number of meals, food service system and type of service.
- Total cost: price, installation, running (fuel, power, water) and maintenance, not just the purchase price.
- Performance and capacity: output per hour matched to peak demand.
- Design and construction: strong, smooth, seamless, rounded corners, food-safe material, easy to clean and dismantle.
- Safety features: guards, cut-offs, earthing, flame-failure devices.
- Size and space: fits the layout with room for use and cleaning.
- Utilities available: gas, electricity, steam, water and drainage at the spot.
- Energy efficiency: BEE star labels where they apply.
- Standards: ISI (BIS) mark; reputed maker.
- After-sales service, spare parts and warranty; ease of use by staff; noise; appearance.
Base materials used in equipment
| Material | Properties | Uses |
|---|---|---|
| Stainless steel | Iron with chromium (and nickel); rust-resistant, strong, non-reactive, hygienic; costly and conducts heat unevenly, so pans get an aluminium or copper base | Tables, sinks, ranges, kettles, cutlery, cookware |
| Aluminium | Light, cheap, good conductor of heat; dents; reacts with acidic and alkaline foods; anodising hardens it | Degchis, pressure cookers, baking trays |
| Cast iron | Heavy, holds heat evenly, lasts long; rusts if not oiled; brittle | Tawas, kadhais, dosa plates, burners |
| Copper and brass | Excellent conductors; react with acidic food, so lined with tin (kalai); tarnish | Traditional vessels; bases of steel pans |
| Galvanised iron and tin plate | Iron or steel coated with zinc or tin; cheap, rust-resistant; galvanised iron not for acidic food | Bins, shelving, water tanks; cans and moulds |
| Glass and ceramics | Non-reactive, easy to see through or decorate; breakable | Storage jars, ovenware, crockery |
| Plastics | Light, cheap, unbreakable; heat limits; must be food-grade | Storage bins, colour-coded chopping boards, trays |
| Wood | Traditional, gentle on knives; porous and hard to sanitise | Rolling pins, ladles; avoided for raw meat |
| Coatings | Non-stick (PTFE) for easy release; vitreous enamel for a smooth glassy finish; both can scratch or chip | Frying pans; enamelled trays and pots |
Insulating materials
| Material | Notes | Used in |
|---|---|---|
| Glass wool (fibreglass) | Light, cheap, resists heat | Ovens, hot cases, water heaters |
| Mineral (rock) wool | Withstands very high heat; fire-resistant | Ovens, tandoor casings, hood ducts |
| Polyurethane foam (PUF) | Excellent insulator; rigid panels | Refrigerators, freezers, walk-in cold rooms |
| Expanded polystyrene (thermocol) | Very light and cheap; not for hot surfaces | Ice boxes, insulated carriers, cold-room panels |
| Cork | Natural, light, moisture-resistant | Older cold stores, table mats |
What a good insulator must do
An insulator slows heat flow, so a cold room stays cold and an oven keeps its heat with less fuel. It must be light, moisture-resistant, non-toxic, odour-free, vermin-proof and fire-safe. Asbestos was once used but is no longer acceptable in food equipment because its fibres cause serious lung disease.
Choosing a wet grinder for a South Indian hostel or a steam-jacketed kettle for bulk dal is a menu decision first. Buying a cheap aluminium vessel for tamarind rasam is a false saving: acid attacks it and spoils the taste.
2 marks: “What is 18/8 stainless steel?” A stainless steel alloy containing about 18% chromium and 8% nickel; rust-resistant and hygienic, used for tables, sinks and cookware.
5 marks: “Explain the factors affecting the selection of catering equipment.” Need, total cost, performance and capacity, design and ease of cleaning, safety, size and space, utilities, energy efficiency, standards, after-sales service.
10 marks: “Define catering equipment. Classify it and explain the factors affecting its selection.” Define; classification table (work area, size, power, mobility, function); explain 8-10 selection factors; note base and insulating materials; conclude.
Selection factors: N-C-P-D-S-S-U = Need, Cost, Performance, Design, Safety, Space, Utilities (then service and standards).