HRM 106 Facilities and

Equipment

Food Service Equipments

 RANGES PICTURES

Convection oven base Griddle on top

Electrical coil units on top

 Foodservice Equipments
Pictures
• OVEN PICTURES

All purpose oven Peel Draw plate oven

Oven

Deck Oven Convection Combo Steamer-Oven

 STEAM COOKING
EQUIPMENTS

Steam-jacketed kettle Convection Steamer

 MIXERS

Hand Category

Bench
Category

Floor
Category

Counter category
 AGITATORS

Wire Whisk
Wire Whip attachment Dough Arm agitator

Pastry Knife Flat Beater

Wing Whip
 CUTTERS
Food Cutters
•

• Vertical Cutter and Mixer

SLICERS and Processor
 Others

Tenderizer

Peeler Meat processing equipment

Meat Blender
Grinder
Meat Saw
 GALLEY UNITS

•Microwave Oven Convection Oven Charboilers

Deep-fat fryers
Pressureless Convection Steamer Steam-Jacketed Kettle
 GALLEY UNITS

Deck Oven Combination Convection Oven/Steamer

Pressure Fryer Tilting-Frying Pan

GALLEY EQUIPMENTS

Coffee Maker Water Boilers

Hot and Cold Jugs

Beverage Tray
Tray Carriers

Carts/ Trolleys
 Cooking Equipment
• The cooking and baking subsystem is the
focal point of the food production system.
The receiving, storage, preparation, and
cleanup subsystems must adequately
support the cooking and baking
subsystem; therefore, equipment selected
for these support subsystems must be
designed with the needs of the cooking
and baking subsystem in mind.
 Ovens
• Ovens in food services may be as
large as several hundred square feet
and able to cook food for thousands
of portions at one time, or they may
be as small as 2 ft² and able to cook
only a few portions at a time. There
are 6 different types of ovens:
conventional, mechanical,
convection, combo, microwave, and
reconstituting.
 Kinds of ovens
• CONVENTIONAL OVENS
• A typical conventional oven is heated by a lower heat source-and
perhaps an overhead source as well-in an enclosed chamber. Transfer
of heat occurs both by convection (of hot air moving in the chamber) and
by conduction (when pans or other equipment in it come into contact with
hot surfaces). Variations on the conventional oven include the peel oven
(for baking extra-crusty breads), the drawplate oven, and the deck oven.
The deck oven is the most common of these. It consists of a stack of
ovens built in decks or tiers, one on top of another. Small ovens situated
under range tops may be the only ones used in small operations.
 Kinds of ovens
• MECHANICAL OVEN
• The mechanical oven evolved from the conventional one. It
has a mechanically moving interior that shifts the foods around to
different parts of the oven. One variety is the revolving tray or reel
oven, which has trays that rotate in a circle around the oven
interior. Another variety uses a moving or traveling tray, which
passes through a long oven; different temperature ranges are
possible within the long are traveled. The shelving on which foods
are placed is power-driven and constantly moving. This
arrangement offers several advantages: an even distribution of
heat; lower costs (because of better heat distribution and more
products baked per unit of heat used); and better baking results in
terms of volume, color, and texture. Waiting time, temperature
recovery time, and goods-shifting time are all said to be lower
when these ovens are used-thus reducing costs. Many operations,
however, do not have the volume to support these large ovens.
The revolving-tray oven holds up to twelve standard-sized pans
(18 in. x 26 in.) and the traveling tray ovens hold twenty-four such
pans or more.
 Kinds of oven
• CONVECTION OVENS
• Many conventional ovens have stagnant heat areas where heat
does not move. If heat is moved around by forced convection, cooking
is more rapid, less heat is needed, and more food can be put into the
oven. The convention oven-a conventional oven in which the heat is
moved by a fan-allows these results to be achieved. Because of the
movement of heat, the convection oven bakes or roasts at 50ºF (10ºC)
lower, with a 25 to 30 percent reduction in cooking time. The amount of
food that can be cooked per cubic foot of space is also increased.
• COMBO-OVENS
• The combo-oven get its name because it cooks both with dry heat
and with steam heat, making it possible to have it act as a dry heat
oven, an oven that has enough steam to bake hard-crusted breads, or
to act as a steamer. It also can act as a cook-and-hold unit. It produces
a large quantity of food for the space it takes, is energy efficient, and
can reduce food shrinkage in baking because moisture can be
introduced. Cooking times are also said to be somewhat shorter. Some
facilities also use them as thawing ovens. Because they use solid-state
heat control temperatures can be held to within narrow limits (±2ºF for
electricity, ±4ºF for gas). Fans circulate heat, which gives them the
same advantage that convection ovens have. They use either gas or
electricity, as specified when ordering.
 Kinds of Oven
• MICROWAVE OVENS
• Microwaves are a form of electromagnetic energy intermediate in
frequency and wavelength between radio and infrared waves. When
microwaves penetrate food, molecular activity or movement takes place
within the food, creating friction that heats the food internally. Metallic
materials reflect microwaves and should not be used, as they can reflect
microwaves back to the microwave tube and destroy it. Microwaves pass
through glass and nonmetallic materials, so these materials are used to hold
foods being cooked in a microwave oven.
• Microwave cooking has not replaced conventional cooking in
foodservice operations because they do not allow production of large
volumes of food, and because they produce undesirable cooking reactions in
some foods. The speed of cooking is often so fast that foods do not respond
to heat as they do in other forms of cooking. When it is appropriately used,
the unit can bring food from a refrigerated or frozen state to a servable hot
state in a few minutes, thus allowing operations to prepare foods on order.
The unit also has flexibility. With the proper adjustment of energy input,
foods can be thawed, warmed, heated, cooked, or baked in a matter of a few
seconds or minutes. It is especially useful in reconditioning or cooking small
units, such as individually quick-frozen foods (foods in individual portions that
are rapidly frozen at extremely low temperatures). When properly integrated
into the food-production and food-service plan, it can do much to reduce
costs and produce foods of high quality.
 Kinds of Oven
• RECONSTITUTING OVENS
• Since many frozen foods are used today in
foodservices, there is a major need for a unit that
can quickly defrost them without damaging their
quality. The reconstituting oven can bring -10ºF (-
23ºF) items to a serving temperature in less than
30 minutes. Some units combine cycles of heat
and refrigeration, which reduces drying on the
edges while gently thawing the center. Other
units use infrared waves and may reach
temperatures as high as 850ºF (454ºF) to bring
foods from thawing to serving temperatures.
Such energy is called radiation because the heat
is transferred by infrared waves.
 Ranges
• The range, a combination of an oven and top-
cooking units, was invented by the Chinese more
than 5000 years ago. Modern ranges, heated either
by gas or by electricity, are common in today’s
foodservices. The arrangement of top units may be
open, closed, or some combination of the two. The
menu of the operation dictates whether a
heavyweight, medium weight, or lightweight model is
necessary. The selling price of the range should not
be the deciding factor in determining which type of
equipment to purchase. Many operations select light
equipment because of its lower price, only to find
that these units are not suited to the type of
production needed. Instead it should be selected on
the basis of its capacity, versatility, consistency of
temperature, cleanability, serviceability, and
dependability.
 Griddles
• Food services use either gas or electric griddles.
They can come incorporated as part of a range,
or they may stand alone on a platform. Food is
cooked on the griddle surface in a small amount
of fat, much as it would be cooked in a fry or
sauté pan. Griddles are used to prepare large
quantities of fried products quickly and with a
minimum of labor. Splash guards contain grease
on the griddles surface; they should be of
appropriate height, and the grease troughs must
be wide and deep enough to capture excess fat
and debris. Griddles can be nicked or scratched,
which causes food to stick on the cooking
surface. Consequently, care should be taken
when using metal utensils, and pots or pans
should never be placed on the griddle.
 Broilers
• Broilers use radiated heat energy to cook. This is the
same kind of energy with which the sun heats the
earth. Short energy waves, closely associated with
light, result from white heat.
• Most broilers broil from heat that comes from
above, but bottom or side broilers are also found.
Heating from the top allows fat to drip down into
collectors without flaming. The under heat broiler
does not have this advantage, but it often yields a
better charred product-one that also shows the
markings from the broiler. Side broilers are good
because the product can baste itself while broiling.
Whatever broiler is used, the flames from it must not
be allowed to burn fat. This could cause the formation
of carcinogenic substances that could get onto food.
Broilers should be kept very clean since greasy ones
can catch fire.
Steam-cooking equipment
• Steam-cooking equipment increases
efficiency in many kitchens by reducing
cooking time and decreasing the amount
of work required to produce certain items.
Steam imparts heat rapidly and
economical to use. Because it does not
burn food, steam-cooking eliminates food
scorching and the need for extensive pot-
and-pan cleanup. Steam equipment
maybe self-contained. Manufacturing its
own steam or it may receive steam from a
central broiler.
 Steam cookers
• Some units bring steam into a chamber where it comes
directly into contact with food. The steam vapor circulates in
the chamber under pressure, in sufficient volume for good
heat distribution. Low-compression compartmented units
operating at 5 to 7 psi (pounds per square inch) are used for
high volume production. Some hold up to six 12 in. x 20 in.
pans in each compartment. One-, two-, three- compartment
models are available. High compression, compartmented
units operating at 15 to 17 psi use smaller pans but cook
much more rapidly. Small quantities can be cooked very
quickly, resulting in high-quality, freshly cooked product.
One-compartment models are available as countertop units.
• A convection steamer forces steam to circulate in a
compartment under normal pressure. The circulating steam
disrupts a vapor barrier that is created around the cooking
food, thereby decreasing cooking time. Since pressure does
not build up, the door of the compartment can be opened at
any time. Single-compartment capacity for a convection
steamer is three 12 in. x 20 in. x 2.5 in. pans.
 Steam cookers
• Steamers work well for many types of foods, with
the exception of cakes and pastries. They can be
of great use in defrosting frozen goods; covering
the food prevents condensing steam from mixing
with the product. After defrosting, the food can
then undergo normal preparation. If possible,
cooking different-flavored foods together should
be avoided. Steam transfers flavors between
foods, sometimes producing an undesirable
combination of tastes. Perforated pans can be
use to aid the circulation of steam, again
shortening cooking times. The size of steamer to
purchase depends on the maximum number of
portions to be served and the portion size
required per batch.
Steam-Jacketed Kettles
• The Steam-Jacketed Kettle works much
as a double boiler does. Steam is
generated and surrounds food contained
in separate compartment. But whereas the
steam in the double boiler is not under
pressure, the steam in the steam-jacketed
kettle is, resulting in higher temperatures.
Because the contact surface of the kettle
is not at a high heat and because the heat
is evenly distributed, food does not scorch
easily. Nonetheless, browning meat and
performing certain similar processes are
possible in these kettles.
 Fryers
• Deep-fat fryers are used to cook food in a bath of
hot fat, producing a nicely browned, crisp outer
coating with a nutty flavor and a completely
cooked, moist interior. In the conventional fryer,
fat is used to conduct heat from a gas-fired or
electrical heat source to the food. The pressure
fryer also cooks in deep fat, trapping moisture
from food to generate steam, which increases
pressure inside the fryer and reduces cooking
times. This has proved especially successful for
producing tender moist fried chicken. Both
regular and pressure fryers may have automatic,
semiautomatic, or hand-operated features.
Temperature control is essential, so a precise
thermostat should be specified. Temperature
recovery must be fast and accurate.
 Tilting pans and Skillets
• One of the most versatile pieces of equipment in
the kitchen is the tilting pan or skillet. It can do
the jobs oa a range top, griddle, snall kettle, stock
pot, fry pan and skillet. The tilting pan comes in
various sizes. A large, heavy duty pan has a
depth of about 8 – 9 in. it can tilt up to 90 degrees
on a horizontal axis. Stewing, simmering, frying,
searing, braising, sautéing, boiling, defrosting,
and roasting can be done in one. A great dea; of
heavy lifting and transferring of foods from one
pan to another can be eliminated by this unit.
 Cook-Chill Equipment
• The foodservice system is one of the few
businesses that still operates under the old guild
system; it produces, sells and services its product
under one roof. The functions are not separated.
This cannot be avoided. However, a partial
breakthrough has been made with the
introduction of value-added foods. Another partial
method has been the introduction of cook-chill
system, where foods are mass-produced in
individual unit, stored, and partial lots are later
taken out for service. Schools, hospitals,
correctional facilities, supermarkets, restaurants,
hotels and many other institutions now use this
cook-chill method, maintaining consistent and
satisfactory food quality while reducing food,
energy, and labor costs.
 Small Tools for Cooking
Area
• Knives, tools, utensils, pots, pans and
other small equipment are required in the
cooking area as well as in other sections.
These items must be selected carefully for
durability, suitability for the job to be
performed, and cost. Good steel is
essential in many cutting tools so that they
hold a good edge and wear well. Well
designed handles and utensils tools help
relieve hand fatigue and increases
efficiency. Working parts should be firmly
fastened to grasps handle. Weight must
be considered in selecting pots and pans.
 Mixers, Cutters, Slicers,
Choppers
• Food Mixers
• Mixers may vary from 5 to many quarts. Mashed
potatoes, doughs, cake batters, whipped cream,
icings; meringues, mayonnaise and other
products are prepared in them. Various agitators
and attachments are available to speed the
preparation of virtually every food item placed in
the mixer. Horizontal mixers with interior rotating
paddles are used for large quantity production of
such items like breads and cookies. Small units
usually do not need them. Many mixers can
handle various additional tasks, too. Attachments
can be added to perform slicing, grating, grinding,
or sausage extrusion.
 Mixers, Cutters, Slicers,
Choppers
• Food Cutters
• One type of food cutter, known as the Buffalo
chopper, consists of a rotating bowl that moves
food into a path of spinning blade. As the food
passes repeatedly through the blades, it is
chopped into progressively smaller pieces. The
longer the machine is allowed to run, the smaller
the particles become. Cutters main function is to
the preparation of many items, such as chopped
onions and cabbage, cheese for toppings, and
meat trimmings for croquettes. Attachments are
available for cutting, slicing, grating, shredding,
and similar operations.
 Mixers, Cutters, Slicers,
Choppers
• The vertical cutter and mixer known as the VCM, chops,
cuts, mixes, blends, emulsifies, purees, and homogenizes
food in a matter of seconds. It works as much as a home
blender does. The chopping is done by two blades in a
deep bowl. A baffle extending from the bowl’s lid is used for
mixing and ensures that items are properly mixed and
uniformly cut. The VCM prepares salads and Cole slaws,
emulsifies salad dressings, and mixes batters and dough,
blends meats, chops cheeses and cut bread crumbs. The
operation may be completed in a short time as it takes to
switch the machine on and then off again. It has a few
movable parts and is easy to clean. The machine is easily
and quickly clean just by adding water and a cleaning
solution to the bowl, flicking the switch on momentarily,
draining the wash solution and rinsing with a hose. The
VCM tilts to facilitate emptying of the bowl. It is available in
various sizes.
 Mixers, Cutters, Slicers,
Choppers
• Food Processor
• Similar to the VCM, but considerably smaller
and more versatile is the food processor. It
consists of a bowl sitting on a small, powerful
motor. The motor has the ability to drive any of a
number of attachments at very high speed. With
the blade attachment, objects can be pureed in a
matter of seconds. Grating and slicing
attachments are available as well. Batches to be
processed can be as small as one cup and as
large as one gallon. The food processor’s small
size makes it highly portable, and its ability to
perform a variety of jobs has continued to its
popularity in many of today’s operation.
 Mixers, Cutters, Slicers,
Choppers
• Food Slicer
• The slicer is basically a circular knife on which items
such as cheese, boneless meats, luncheon meats,
vegetables and breads can be sliced. A uniform, clean,
straight slice of almost any reasonably firm product is
possible with this piece of equipment. The item to be
sliced glides back and forth on a carriage feeding into
the knife. By adjusting the distance between the plate
on which the product rests and the knife itself, the
operator can adjust the thickness of the slice as
desired. Slicers are available in different sizes,
depending on the size of the blade. This machine
should be obtained in the smallest size that can
accommodate the largest item that must be sliced at
food service. Safety features should include guards
around the blade and few removable parts, all of which
can be disassembled easily for thorough cleaning.
 Vegetable Peeler

• The vegetable peeler is used when a

quantity of vegetables or hard items
must be peeled. Hard root
vegetables such as turnips, carrots
and potatoes are rapidly peeled by
an abrasive, lightweight disk that
spins around, removing the skins.
Water flowing into the chambers
removes wastes as it accumulates.
 Moving Equipment
• Dollies, trucks, and other mobile
equipment may be needed to move
goods. The type selected depends on the
kinds and amount of items to be moved. In
large operations, an electric or gasoline-
driven truck may be used to move things;
it may be equipped with an elevator to
load or unload items from stacks. Pallet
storage is popular in large operations. The
shelving used for storage should be suited
to the receiving equipment used.
 Receiving Equipment
• Before any food is received, it should
be checked for quality and quantity
(count or weight or both). It is then
moved to storage or to the using
area. (In the case of the former, it is
included in the inventory; if the latter,
it is considered a direct charge to
food cost for the day unless the
kitchen does not use it that day and
a kitchen inventory is kept.)
 Scales
• Scales must give accurate weights down to
ounces or ounce fractions. A small scale may
be used for the latter purpose, with a scale
large enough to weigh the heaviest items for
pounds and ounces, although some large
scales can now do both jobs, handling weighs
of 1000 or more pounds. Many scales also
allow an invoice to be stamped showing the
time and date of receipt along with the weight.
It is best to see that large scales are level with
their platform so that items can be rolled onto
them without lifting. Factors to watch for in
selecting a scale are durability, compactness,
convenient design, accuracy, and a finish that
promotes easy cleaning and safe use.
 Miscellaneous Receiving
Equipment
• Computer, desk, chairs, and file
cabinets are also needed for some
receiving subsystems. The specific
items needed depend on the
particular nature of each facility.
 Storage Areas
• Adequate storage capacity-both dry and cold- is
necessary to protect food, ensure proper
sanitation, and maintain high food standards. The
storage area provided should be designed to
receive and hold the specific food stored in it.
Some foods are stored for longer periods of time
than others. Fresh foods turn over faster than
processed ones. Equipment used to move foods,
shelving, and containers must be selected for the
specific foods stored. Planning storage facilities
prior to planning the menu usually leads to
inadequate facilities.
• Both dry and cold storage should be located near
the receiving dock and the preparation and
cooking subsystems.
 Refrigeration and Low-
Temperature Equipment
• Refrigeration and low-temperature equipment exist
to minimize the deterioration of stored foods and to
reduce the likelihood of contamination. This
equipment keeps food cool or frozen to preserve
flavor, color, texture, and nutritional elements.
Chilled food remain good much longer than foods
held at temperatures, and frozen foods keep much
longer still. During the past several decades,
foodservices have found it necessary to increase the
amount of low-temperature storage provided and to
reduce slightly the refrigerated areas. Refrigerators
hold foods at temperatures of from about 34 or 40F
(1 to 5C), whereas low-temperature units hold foods
at temperatures of from about 10 to -10F (-12 to
-23C). units offering these temperatures come in a
variety of types, including reach-in, roll-in, and walk-
in models.
 Refrigeration and Low-
Temperature Equipment
• Four factors should be considered in comparing
different refrigerated storage units: the ability of
the unit to hold the relative humidity at 85 percent
(to keep foods from drying out); the ability of the
unit to control air distribution so that an even
temperature is maintained throughout the unit,
regardless of loading pattern; precise
temperature control within a range necessary to
protect the food and hold its quality; and
compliance with the design requirements of the
National Sanitation Foundation (NSF), including
lack of seams, easily cleaned surfaces, and
removable parts in interiors to help in cleaning.
Shelving and Containers
• Shelving and storage containers are important
elements in a good storage system. Properly
sized adjustable shelving can increase storage
space, and easy shelf removal is of primary
importance in facilitating good sanitation.
Considerations to bear in mind when selecting
shelving or mobile storage equipment (such as
carts, dollies, and roll-in racks) include suitability
to need, strength, sanitation, safety, size, number
needed, and cost. These factors are also
applicable to the selection of storage containers;
shape and capacity are additional factors to
consider in choosing containers.
 Preparation Equipment
• Tasks such as vegetable and fruit cleaning and
cutting, salad preparation, and meat cutting or
trimming can be performed speedily and
efficiently when the right equipment is properly
used in the preparation area. Since the extent to
which preparation or fabrication of food takes
place on the premises depends on the basic
menu pattern, most operations using
conventional foods allocate considerably more
equipment and space to preparation than do
those using convenience foods. If conventional
foods are used, efficient and effective food
preparation must be achieved through proper
equipment selection, location, and use.
 SCALES
• Scales may be a necessary part of the
preparation subsystem. Weighing food as
it is removed from raw storage (especially
in ingredient rooms) is most important.
Good accounting records cannot be
maintained unless this is done. Portion
scales, Flat-counter dial scales, and even
large scales onto which items are rolled
may be used. Accuracy is an important
factor in selection as well as ease of use
and cleaning.
 Galley Units
• Microwave
• Microwaves have a very short length and
are generated by an electromagnetic tube.
In use, microwaves penetrate partway into
food and agitate water molecules. The
friction resulting from this agitation creates
heat, which in turn cooks the product.
Microwave cooking is not a predominant
method in foodservice operations, but
microwave ovens are widely used for
heating prepared foods for service
operations. It is often used in the hospital
galleys and vending operations.
 Steam Equipment

• STEAM-JACKETED KETTLE
• The jacket creates the space
surrounding the kettle through which
steam is introduced to provide the
necessary heat. Most kettles today
make their own steam and are
identified as self-contained.
 Steam Equipment

• COMBINATION CONVECTION
OVEN/STEAMER
• This is referred to as the “combo” or “combi”,
directs the flow of both convected air and steam
through the oven cavity to produce a super-
heated, moist internal atmosphere. Combo ovens
are considered a revolution in cooking.
Foodservice design consultants predict that it will
replace most ovens and steamers€ in the
foodservice operation in the future. Four cooking
methods are combined in one unit: convection,
steam, convection plus continuous steam and
convection plus cycled steam.
 Steam Equipment

• PRESSURELESS CONVECTION
STEAMER
• It has a fan which directs the steam
flow throughout the steamer cavity,
encircling the food. This eliminates
the need for steam pressure to cook
the food and is well accepted by
cooks because the steamer door can
be opened at any time without
fearing a gust of steam.
 Cooking Equipment
• TILTING FRY PAN
• Braising may be done on the range or in the oven,
although today a covered tilting fry pan or braising
pan is frequently used in most of the foodservice
operation.
• DECK OVEN
• It has traditionally been standby of hot-air ovens in
the foodservice operations, so named because the
pans are placed directly on the metal decks.
Cooking chambers vary in size, depending on their
function, either roasting or baking. Deck ovens may
be stacked on each other, up to three sections high,
and frequently are identified as stack or sectional
ovens. Most deck or stack ovens have a separate
heat source under each cooking chamber.
 Cooking Equipment
• CONVECTION OVEN
• It has a fan on the back wall that creates currents
of air within the cooking chamber. This process
eliminates hot and cold air zones, thereby
accelerating the rate of heat transfer. The
standard convection oven is the square cabinet
type that holds between 6 and 11 full-size baking
pans and can be double-stacked to conserve
floor space.
• CHARBROILERS
• It uses gas or electricity, with a bed of ceramic
briquettes above the heat source and below the
grid. Because the heat source in charbroiling is
from below, it technically is a grilling and not a
broiling method.
 Cooking Equipment
• DEEP FAT FRYERS
• It can monitor the cooking cycle and can control the
cooking temperatures of the foods to be fry. Two of the
most important developments in frying technology are
precise thermostatic control and fast recovery of fat
temperature, permitting foodservice operations to produce
consistent quality fried food rapidly. The improvements for
deep fat fryers have centered on fat filtration and automatic
controls.
• PRESSURE FRYER
• A pressure fryer can be described as a fryer with an airtight
lid that fastens securely over the kettle before frying. The
fryer develops steam from moisture escaping the food. The
pressurized steam creates equilibrium of pressures
between the steam within the food and the fat on the
outside, thus minimizing moisture loss. Pressurized fryers
are commonly used in restaurants specializing in fried
chicken.
 Galley Equipment
• Coffee makers
• Coffee makers are just that-drip coffee
makers that brew coffee one pot a time.
They differ from coffee makers that might
be found in other foodservice operations
in that they have self-contained boilers
which heat the water drawn from the
aircraft’s water system.
• Water Boilers
• Water boilers are similar to coffee makers.
Water boilers heat water to the boiling
point for brewing tea or coffee.
 Galley Equipment
• Hot and Cold Jugs
• Hot and cold jugs are the modern thermos jugs of the
early in-flight foodservice. They are insulated containers
that will hold cold beverages cold and hot beverages hot
for a limited time only. These jugs have a capacity of
two gallons.
• Insulated Trays
• Insulated Trays have compartments made to hold
several dishes of hot and cold items required for the
meal.
• CARTS/ TROLLEYS
• Carts of all types make up the bulk of the boarding
equipment. They are versatile pieces of equipment for
both the airline and the in-flight caterer. Carts are used
for boarding almost everything for the flight’s food and
beverage services except that they are seldom used to
transport the hot entrees for a meal.
 Galley Equipment
• TRAY CARRIERS
• Often there is insufficient capacity on
the carts for all the passenger trays.
Additional trays are boarded through
the use of tray carriers which are
also refrigerated by dry ice.
• BEVERAGE TRAY
• This one is used to carry beverages
to avoid accidents and spillage of
liquid.