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Cooking Equipment – Gas Or Electric?

In new food processing facilities, one of the first decisions to be made in preparation is what will be used to cook the food: oil or electricity? Because it’s often a matter of the chef’s preferences, this is one of those questions that will continue to be debated over the years.

Without taking sides, the August 2002 issue of Foodservice Equipment and Supplies magazine did a good job of summarizing the advantages of each energy source:

Gas: 1. In general, natural gas is cheaper than electricity, because it has more Btus (British thermal units) delivered from the point of extraction to the point of use. Example:

The supply of 100,000 Btus at the head of the well, which is converted into electricity, “loses” 73 percent of its original energy when it is transferred through the electricity to the restaurant, leaving only 27,000 Btus for use. Take the same 100,000 Btus, store it in the form of gas and deliver it through several gas pipelines to the same restaurant, and the restaurant receives 91,000 Btus, a loss of only 7 percent (7000 Btus).

2. Electricity has an additional cost, which is known as a priority, which gas costs do not include. 3. Natural gas no longer creates the need for ventilation in the kitchen, which is determined by the cooking method, not the energy source.

4. The technological improvement of the electronic equipment consists of infrared burners with 80 percent efficient use of oil and griddles with a constant temperature throughout the world. Gas-fired boilerless ovens are about to solve the most expensive combi-oven maintenance problems.

5. Gas-fired bakeries produce moist products that last longer. Energy: 1. Electronic products are low in fat, because most of the energy they use goes directly to cooking food.

2. Electric fryers are very efficient because the heating element (hot) is inside the frying oil, which creates a good temperature. three. By design, electric ovens are very well protected, and the way the heating elements are installed provides the internal heat, which results in better food quality and better yield.

4. Induction type tips, which use electricity, provide fast heating, instant response, and easy cleaning, and create a very cool environment. 5. Electronic devices are very thin, because the way the heater controls the temperature, cycling and switching off only when needed, means that the actual energy consumption of the device is only one part of the indicator of its name.

6. Electric utilities often offer so-called step-by-step purchases to commercial customers, meaning a lower cost per kilowatt-hour as usage increases. You’ll find as much information about crafting as there are crafting tools. Be aware that the brand and service you choose will determine the lifespan of your product.

Before you buy, make a list of the things you want. You will also need this information after ordering custom products. The first question you should consider is: What are they made of? The materials used to make most food service equipment are stainless steel, tin, and aluminum.

Stainless steel: Stainless steel is the most expensive and the most widely used, and for good reason – when properly cleaned, it can resist rusting, warping, and warping. When it comes to cookware, stainless steel does not impart any flavor or aroma to the food being cooked in it. Stainless steel starts out as steel, but chromium and nickel are added to form a hard, invisible outer layer that increases its durability.

Most stainless steel is 18/8 stainless steel, meaning it contains 18% chromium and 8% nickel. Chromium combines with oxygen to form a hard film against steel; nickel gives the finished product its flexibility, allowing it to be made in a variety of ways.

Bottom line: In order for manufacturers to meet NSF International’s sanitary standards, stainless steel that comes into contact with food must contain 16 % chromium. The term “austenitic steel” refers to a non-magnetic steel composed of 16 to 26% chromium and 6 to 22% nickel. 18/8 is a type of austenitic steel.

The American Iron and Metal Institute classifies stainless steels into five groups, called grades or types, based on their chemical composition. Each group is identified by a three-digit number; the ones you find most often in food service are Grades (or Type) 304, 301, 420 and, to a lesser extent, Grade 403. Grade 420 is used for cutting, cooking, and other cooking purposes.

In recent years, nickel prices have been falling, prompting steelmakers to try alternatives that contain less nickel to reduce costs. They can replace nickel with manganese or nitrogen; they can reduce nickel and chromium and add a little copper.

These new alloys are acceptable alternatives, and some of the alloys have the added benefit of reducing weight. You may be asked what kind of finish you want on your equipment, meaning the amount of polish or shine.

The various finishes are numbered on a scale of 1 to 7: 1 is the hardest; 7 is almost as clear as glass. For most work areas, 3 or 4 (polished or matte finish) is best because it can reflect light from the lights. The latter quantity is more expensive, so even choosing three instead of four can save 10% or more on the cost of goods.

Galvanized Steel: Galvanized refers to iron or steel coated with zinc. It has the same strength as stainless steel, but the decorative or baked-on enamel coating used to prevent corrosion eventually chips and cracks, leaving the inner metal to rust. Galvanized steel is still a good option wherever it looks less important, such as leg braces or bracing that strengthens them. It is not recommended for kitchens that are often damp or wet.

Aluminum: Aluminum is a soft, pure substance found in nature that must be converted into the metal of the same name. It is heated (mixed with other materials) to improve density, conductivity, strength and corrosion resistance, before being used in hundreds of applications. Annealed or cast aluminum can be as strong as stainless steel but not as heavy.

It can be cleaned, it doesn’t rust, it reflects heat and light, it doesn’t burn or burn, it can be polished to a good look, and it doesn’t rust in cold environments, making it a good choice for refrigeration units. Its thermal conductivity (heat) makes it useful for water heaters, condenser coils, and heating, ventilation, and air-conditioning (HVAC) systems. Another natural advantage of using aluminum for manufacturing is that it can be recycled.

Wood: Everyone loves the look of wood, but few people realize the complexities that must be present in many foods. Wood paneling or wall paneling should not be used around waiting areas, coffee makers, or anywhere where there is heavy traffic or moisture. Do not use particleboard for food preparation, as it loses its shape and consistency when wet.

On the surface, plywood is acceptable if covered with plastic laminate or wooden boards, which must be glued with an external glue that is used outdoors. Again, moisture is the problem, and you want your countertops to be as moisture resistant as possible. The largest plywood has three characters; if the last letter is an X, then the glue is voted out.

If money is no object, look for marine grade plywood, which is heavier (and more expensive) than regular plywood. Solid-Surface Resources: In recent years, interesting countertops have been made from granite, marble, concrete, and man-made materials for example Corian® and Formica®.

For long-term quality, many recommend granite because it is not affected by high temperatures, as other materials do. High quality granite is expensive, but lower grades are available that are durable and won’t break the budget. An interesting website that has instructions (and recommends products) for cleaning, sealing, and polishing a variety of countertop materials is http://www.stonecare.com. Other Buildings. The gauge of steel (abbreviation GA) refers to its thickness.

The lower the number, the larger the metal. Pots and pans are usually 18 to 20 gauge steel, because they need to be light enough to heat well. Narrow areas such as reading aprons or exhaust hoods are usually 18 or 20 gauge. But high-use and heavy-duty areas, such as work tables and counters in food preparation and catering areas, should be 14 gauge.

For the service area, 16 gauge is sufficient. In terms of cost, the more iron (or less GA), the more expensive it is. This is why you use it carefully, in any place where it needs to be safe and strong. It is important to strengthen equipment that carries more pounds or that can be affected by heavy objects.

A non-vibrating cover can bend visibly from the weight of the load; The storage shelf can bend or buckle when full. Stiff legs need horizontal support to prevent them from swaying or swaying. Tie rods can do this on handrails, horizontal rails, or work tables. A less rigid reinforcement method is to simply “edge” (turn down) the edges of the steel frame of the shutter, which doubles the sides and makes them stronger.

This type of reinforcement may be sufficient for cabinets, but if they are in high-traffic spaces where small carts can hit them, a larger system is needed. Materials are often joined together by welds. Welding, joining two pieces of metal together by heating them, is the strongest, most stable and most expensive method.

A complete welding tool will outperform one that has been built with other specifications. It will also cost more to ship, if it has to come from somewhere else, because it will already be assembled. Manufacturers prefer pop rivets because they are fast and cheap, but each pop rivet has a hole in the center where debris can collect.

It cannot be changed if deleted. The tips are also unnecessary; they tend to vibrate with metal when tools are being used. The cover may fall off completely, or the hole may be removed for repair. Choose cheaper options for light jobs only.

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