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SOP Hotel Kitchen Equipment, Safely Working with Oven, Using Microwave Oven, SOP Using Rice Cooker, Using Gas Grill, SOP Burner Gas handling and using, SOP Cooking Equipments

Kitchen SOP for Using and Handling Cooking Equipment

SOP Number: Kitchen / F&B Production SOP – 21

Department: Kitchen / Food Production - Handling Cooking Equipments and Items

Date Issued: 5-Dec-2018

Time to Train: 20 Minutes

Purpose of this SOP:

All Kitchen staff must know the intended use and operating methods of all cooking equipment used in the kitchen such as steamer, steam kettles, tilting skillets, ovens, burner gas, salamander, microwave, heavy duty broiler, deep fryers, gas grill, etc. 

The Executive Chef and the Sous Chef should be responsible to ensure that appropriate equipment operating and maintenance methods are followed by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Handling Cooking Equipments Standard Procedures:

  • Always exercise caution in order to minimise accident potentials.

  • Make sure all the equipment using electricity are turned on when working and turn off when finished work.

  • Follow the cleaning procedures for all equipment after they are used.

Ovens: Always preheat thoroughly but not longer than necessary to avoid excess energy loss and interruptions of cooking.

Microwave Ovens: Do not use any plated metal or aluminium foil during food heating, because a fire could potentially erupt inside the microwave. Read more about Microwave Oven Usage and Safety.

Rice Cooker: Make sure the automatic gas pilots are still working properly.

Gas Grill:

  • Use the iron brisk for grassing (removing) the fats from the food during grilling.

  • Clean grill surface after every use, so that they will cook at peak efficiency.

  • Keep the heat for the grill at the temperature 400 degrees Fahrenheit (200 degrees Celcius.)

Burner Gas / Open Burner Gas Range with griddle:

  • Make sure gas pilots are lit before turning on burners.

  • If burners do not light, turn off gas and allow the gas to ventilate before trying again to light pilots or burners.

  • Adjust air intake so that gas flames appear blue with a white tip.

  • This result in maximum heat.

  • Do not keep flat top ranges on high that heat unless items are being cooked over them.

  • Damage to tops could result.

Meat Slicer:

  • Ensure that the machine is assembled properly before using.

  • Always use the end weight to press the food against the blade.

  • This is to protect the hand from serious cuts and also to provide more pressure on the food for easier and more accurate slices.

  • Set the thickness control knob at 0 (zero) when the machine is not in use or is being cleaned.

  • Always unplug the machine before dismantling and cleaning.

  • Keep the blade sharp with the sharpening tones provided with the slicer.

Mixer or Blender:

  • Watch processing items closely since chopping times are very short.

  • An extra second can seriously damage food/materials, making them a complete waste.

  • Make sure the machine is properly assembled before use.

  • After turning the machine off, allow the blades to come to a full stop before opening the cover.

  • Keep the blades sharp since dull blades bruise food.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. How to effectively handle Gas Grill? 

Q3. Why it is important to set the thickness of control knob to 0 when slicer machine is not in use?

Q4. How to effectively use the Mixer or Blender?

Q5. Name few cooking equipment used in the hotel kitchen?

 
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Augustine

Authored and managed by Augustine, a hotelier with over 20 years of experience in the industry. He has a 3-year diploma with 'honors' from the American Hotel & Lodging Educational Institute and a Bachelor of Computer Application - BCA Degree.