Task 1.
Match a definition and a term.
sprayed
tableware
imperative
storage
sail
equipment
It is …that dishes be allowed to air dry once they leave the dish machine.
Once the wash cycle is complete, the dishes are … with 160 F rinse water.
All foodservice … passes through a cycle, from use by quests to … in the kitchen.
The dishes are prerinsed to remove all visible….
The selection and purchase of foodservice…is an important function of managers.
Task 2.
True of false?
The dishes mustn’t be stored in area where they will be contaminated.
The rinse cycle leads to the first rinse portion of the washing cycle.
Once the wash cycle is complete, the dishes are sprayed with 160 F rinse water.
Some machines don’t use a chemical sanitizer along with heat.
The chemical sanitizing machine was developed to increase the need for the expensive hot water that other types of machines use.
Task 3.
Answer the following questions:
What is the basic difference between the carousel type and the belt conveyor?
Is the rack conveyor able to handle more dishes within a period of time
hat the stationary rack machine?
How do the chemical sanitizing machines work?
Why are the dishes prerinsed to remove all visible soil?
What is an important managers’ function of foodservice equipment?
Unit 6 Reading:
Study the text and mark the parts on the illustration:
Safety instructions
The continuous-feed shredder must be completely assembled before use. Never assemble the continuous-feed shredder on the base unit.
Do not attach/remove continuous-feed shredder until the drive has stopped.
Operate continuous-feed shredder only as a directed.
Keep fingers clear of the filling shaft and outlet, use the pusher to force down the ingredients. Risk of injury from sharp cutting discs.
Predetermined breaking point
The predetermined breaking point protects the drive.
If the appliance is overloaded, the drive shaft breaks. The drive coupling can easily be replaced. New drive couplings are available from customer service.
After using the appliance
Switch of the appliance with the rotary switch.
Rotate the continuous-feed shredder in an anti-clockwise direction and remove.
Remove the disc and drive coupling.
Clean the parts.
Cleaning and servicing
All parts of the continuous-feed shredder are dishwasher-proof.
Tip: To remove the red coating after processing, e.g. carrots, pour a little cooking oil on a cloth and wipe the continuous-feed shredder. Then rinse the continuous-feed shredder.
Operation
Risk of injury!
Do not grip the sharp blades or edges of the cutting discs. Take hold of cutting discs by the flat sides only!
Reversible slicing disc – thick/thin
For slicing fruit and vegetables. Process on setting 3.
Designation on the reversible slicing disc:
“1” for the thick slicing side
“3” for the thin slicing side
Warning!
The reversible slicing disc is not suitable for slicing hard cheese, bread, bread rolls or chocolate. Slice boiled potatoes only when cold.
Reversible shredding disc – coarse/fine
For shredding vegetables, fruit and cheese, except hard cheese. Process on setting 3or 4.
Designation on the reversible shredding disc:
“2” for the coarse shredding side
“4” for the fine shredding side
Warning!
The reversible shredding disc is not suitable for shredding nuts. Shred soft cheese with the coarse side only.
Lid with filling shaft
Attach and rotate in a clockwise direction.
Drive coupling under the lid.
Cutting discs
a Reversible slicing disc – thick/thin
b Reversible shredding disc – coarse/fine
c Grating disc – medium-fine
Optional accessory discs
a Chipper disc
b Grating disc, coarse
c Julienne disc