November 16th, 2021
Cooking means heating food; meats, vegetables, fruits. Dishes that do not require any heat are prepared, but typically are not considered cooked. You would not say you cooked the salad; at least not a traditional dinner salad, but rather you would prepare that same salad. In commercial kitchen equipment, you’ll often find the designation of cooking equipment for products like ranges, steamers, ovens, ranges, griddles, etc.. You will also see products designated as food prep equipment. This category includes products like slicers, blenders, food processors, etc.
Commercial cooking equipment uses fuel to produce heat to cook foods. It is the process of heat transfer, where the energy goes from the heat source to the foods, that foods are cooked. Fuel is needed to create the heat for heat transfer. The most common fuels are gas, either natural gas or liquid propane, or electricity. There are three main types of heat transfer utilized in commercial kitchens. These are Convection, Conduction and Radiation.
Convection utilizes gas or other liquid medium to transfer heat to food. Cooking equipment utilizing convection for heat transfer include fryers and convection ovens. Steamers, immersion circulators and pasta cookers also utilize convection to cook foods.
Conduction occurs when there is direct contact between the food being cooked or heated and the material conducting heat. Griddles and cooktops are examples of conduction as the food is in direct contact with the heated surface. Conduction is often found right alongside convection; for example, having a griddle top next to a gas burners on a range surface.
Radiation utilizes infrared waves which transfer heat into the atmosphere. While there is an element of radiation in all different forms of cooking, it is the exclusive means of heat transfer for equipment like toasters, microwave ovens and radiant broilers.
Keywords: cooking, science
Certainly! Cooking is a fascinating intersection of chemistry, physics, and culinary artistry. I've delved into this realm extensively, both through academic study and practical hands-on experience in professional kitchens. Let's dissect the concepts within the provided article.
Cooking and Heat Transfer: The article discusses the fundamental concept of cooking as the application of heat to food items, transforming them through various methods. It distinguishes between dishes that require heat and those that don't. It also highlights the distinction between cooking and food preparation.
Commercial Kitchen Equipment: The piece touches upon two primary categories of kitchen equipment: cooking equipment and food prep equipment. Cooking equipment includes ranges, steamers, ovens, griddles, and their function is to apply heat for cooking. Food prep equipment, on the other hand, involves slicers, blenders, food processors, and aids in preparing ingredients for cooking.
Heat Sources and Transfer: The article outlines the various fuel sources used in commercial kitchens: natural gas, liquid propane, and electricity. It then dives into the three main types of heat transfer:
- Convection: Involves the use of gas or liquid mediums to transfer heat, seen in fryers, convection ovens, steamers, and pasta cookers.
- Conduction: Direct contact between the food and a surface conducting heat, demonstrated by griddles and cooktops.
- Radiation: Utilizes infrared waves for heat transfer, found in toasters, microwave ovens, and radiant broilers.
Each of these types of heat transfer plays a crucial role in the cooking process, with different kitchen equipment leveraging these methods to prepare various dishes.
Understanding the nuances of heat transfer methods and their application in cooking equipment is key to mastering the culinary arts and ensuring precision in preparing a wide array of dishes.
