Food Processing Tools, Equipment & Instruments (PDF)

## Lesson 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT, UTENSILS AND INSTRUMENTS **Week 2** ### What's New **Equipment** refers to the tools, supplies and other items needed to perform a specific task. Food processing requires the following equipment: * **Cooking equipment**: Ovens, stea...

## Lesson 1: USE AND MAINTAIN FOOD PROCESSING TOOLS, EQUIPMENT, UTENSILS AND INSTRUMENTS **Week 2** ### What's New **Equipment** refers to the tools, supplies and other items needed to perform a specific task. Food processing requires the following equipment: * **Cooking equipment**: Ovens, steam-jacketed kettles * **Refrigeration and low temperature storage equipment**: Refrigerators, freezers * **Cutting implements**: Slicers, mixers, grinders, choppers It is important to understand the essential information regarding the equipment in terms of how it should be operated and used according to the manufacturer's specifications. **Before operating any equipment, it is essential to be familiar with the manufacturer's specifications which include:** 1. **Handling requirements** 2. **Operating requirements** 3. **Discharge label** 4. **Reporting** 5. **Testing** 6. **Positioning** 7. **Refilling** **Directions:** Find at least 5 tools, equipment, utensils, and instruments that your family uses for food processing. Write your answer on a separate sheet of paper. ### What is It **Interpreting Manufacturer's Specifications** When you purchase food processing equipment, it comes with a manual containing the manufacturer's specifications. This manual acts as a reminder to the processor that the equipment is in excellent condition for it has passed quality control. The specifications provide a detailed description about the equipment, its dimensions, materials, and other relevant information. * **Dimensions**: Length, width, or height of the equipment/machine or tool. * **Capacity**: Measurement of the amount that a device can hold or contain (e.g., boilers, cookers, or steamers), or a weighing scale. The manufacturer's specifications are usually contained in the manual which accompanies the equipment. It is essential for the food processor to thoroughly read and understand all the information contained in the manual especially if the equipment is to be operated electrically. **Aside from knowing the correct operation of the equipment or machine, it is also important to know the following:** 1. **Basic safety precautions** 2. **Warning labels** that specify how to properly operate the equipment 3. **Instructions on the proper care of the equipment/machine** 4. **Instructions on the correct operation of the equipment** The manufacturer's specifications must be thoroughly read and understood by the food processor to ensure that the equipment is operated correctly. **Procedures in Using Standard Measuring Devices and Instruments** 1. **Salinometer** * Prepare brine solution. * Pour brine solution into a cylinder. * Dip salinometer in brine solution. * Record the reading. * Clean the instrument after using. 2. **Thermometer** * Dip thermometer in boiling liquid. * Record the reading by °C or °F. * Clean after using. 3. **Refractometer** * Place a drop of fresh sap or syrup sample on the refractometer. * Close the cover. * Quickly read the scale (the line on the top of the darker area). Readings should be taken to the nearest 0.1 percent. * Rinse with water after each reading and dry with tissue paper. 4. **Glassware (cylinder, beaker, flask)** * Pour liquid ingredients into the cylinder, beaker, or flask. * Bring the cylinder to eye level. * Get the reading at the lower meniscus. * Record the reading. * Clean after using. 5. **Weighing scales**: Put the food on the weighing scale. Record the reading in grams or kilograms. 6. **Measuring cups for dry ingredients**: Gently spoon the ingredients into the cup, filling the cup to overflowing. Then level off with a metal spatula or straight-edged knife. 7. **Measuring cups for liquid ingredients**: Pour liquid on level surface of measuring cups. Have the measuring lines at eye level to be sure of the exact measurement. It is important to review all procedures regarding the use of all standard measuring devices to ensure that they will be properly used in accordance with manufacturer's specifications. **Materials used in the construction of utensils and food - contact surfaces of equipment must be non-toxic and not impart color, odor, or tastes to foods. Stainless steel is a preferred material for food contact surfaces.** Under normal use, the materials should be safe, durable, corrosion-resistant, and resistant to chipping, pitting, deterioration and wear and tear of parts. It must be noted that through constant use, equipment or machine parts suffer from wear and tear as a result of friction brought about by the rubbing surfaces or those that undergo corrosion due to a chemical reaction with substances present in the food. To be able to address problems on wear and tear of equipment/machine parts, they must be regularly inspected and checked to determine their condition. The right selection of equipment based on the construction material will help in minimizing wear and tear. **Materials that affect machine efficiency:** 1. **Metals**: Chromium over steel gives an easily cleanable, high-luster finish. It is also used in toasters, waffle irons, etc. Noncorrosive metals formed by the alloys of iron, nickel, and chromium are also used in the construction of food service equipment. * Lead, brass, copper, cadmium, and galvanized metal must not be used as food - contact surfaces for equipment, utensils, and containers because they cause chemical poisoning if they come in contact with the food. 2. **Stainless steel**: Stainless steel is the most popular material for food operations. It is commonly used as food containers. It has a highly durable finish with a shiny surface which is easy to clean and maintain. 3. **Plastic**: Plastics and fiberglass are frequently used in foodservice equipment because they are durable, inexpensive, and can be molded into different combinations. * **Acrylics**: Used to make covers for food containers * **Melamine's**: Used for a variety of dishes and glassware * **Fiberglass**: Used in boxes, bus trays, and trays * **Nylons**: Used in equipment with moving parts * **Polyethylene**: Used in storage containers and bowls * **Polypropylene**: Used for dishwashing racks 4. **Wood**: Wood is light in weight and economical, but it is porous to bacteria and moisture and it absorbs food odors and stains. Wood also wears easily under normal use, which requires frequent maintenance and repair. Wood is used for cutting boards, cutting blocks, etc. **Two of the FDA and construction standards from NSF International and Underwriters Laboratories Inc. for food processing equipment are easy to dismantle or disassemble and easy to assemble.** To ensure that food processing equipment can be properly maintained in line with company or organization's maintenance system, the condition of machine parts can be easily detected as to the presence of: * Wear and tear * Cracks * Leaks * Corrosion If the parts of equipment are easy to assemble and disassemble then the condition of machines or equipment can be easily reported as: * Serviceable * Repairable * Defective * Replaceable If the parts are easy to assemble and disassemble, it is easy to dismantle machine parts that breakdown so they can be repaired or replaced right away. ### What's More **Directions:** Read and understand the questions below. Select the best answer and write the letter only in your activity notebook. 1. Why is there a need of properly interpreting teacher's/manufacturer's specifications before operating any food processing equipment? * To be able to determine the correct operation of the parts. * To encounter accidents due to faulty operation of equipment. * To be familiar with their operation in every use of their function. * **To ensure that they will be properly used in accordance with manufacturer's specification.**