FUELS USED IN COMMERCIAL KITCHEN

1 Heat Transfer Principles

These are three types of heat transfers

A) Radiation

B) Conduction

C) Convection

a) Radiation:

It passes heat from the salamander or oven on to the food being grilled.

b) Conduction:

Heat is conducted from the range top through the solid base of the pan.

c) Convection:

Heated air is convected around the oven.

2 Cooking fuels

Fuel is an essential item for cooking. Fuels are heat energy provider. The different cooking fuels are:

a) Solid fuel

b) Liquid fuel

c) Gas fuel

d) Electricity

Factors to be considered in choosing fuels. Appropriate choice of cooking fuel is an important in modern cuisine/ Gastronomy.

The following aspect needs to be considered while selecting fuel:

I) Availability

II) Cost

III) Safety

IV) Supply at door step

V) Storage space

VI) Time taken for cooking

VII) Environmental accepts & hygiene

VIII) Labour force required

IX) Scale of cooking – large, medium & small

X) Type of cooking – outdoor & indoor

XI) Training to be given for handling the oven.

I) Solid Fuel

The use of solid fuel started from the time civilizan began. Solid fuels can be in the form of wood, charcoal, coal etc. It is still the prime fuel for cooking food in our country. Specially in rural areas, where in the supply of woods in abundance

In India, large amount of solid fuel cooking is done. For starting the fire, soft wood is used & for burning hard wood is used.

Advantages of solid fuel:

1. cheapest form of fuel

2. Installation charges are minimum

3. Traditional knowledge is a support factor in handling solid fuels.

Disadvantages of solid fuel:

1. A lot of storage space is required.

2. Considerable soote& carbon remains are deposited on the vessels & kitchen walls during cooking

3. Because of smoke & soote the area of work might become dirty & environmental hazard. This could cause hygiene & health related problems.

4. More labour is required to run the kitchen.

5. Beginning the heating & extinguishing the fire might taken long time, when compare to gas or electricity.

II) Liquid Fuel

Kerosene is the main source of liquid fuel or oil fuel used in cooking. Precious stones where in fire is ignited, after pumping kerosene as a thin jet through nozzles of the burner by applying pressure. As the pressure increases, temperature also increases.

Advantages of liquid fuel:

1. Cheaper of short time cooking but could be costlier than gas.

2. Controlling the fire or flame is possible.

3. Installation charges are low.

Disadvantages of liquid fuel:

1. It is not very hygienic when compared gas or electricity.

2. There are chances of explosion if pressure is high.

3. Cleaning the vessels required more time.

III) Gas Fuel

In the hotel industry, the highly used fuel for cooking is L.P.G (Liquified Petroleum Gas)

Advantages of gas fuel:

1. Convenient & labour-saving.

2. Minimum storage space is required.

3. There are no smoke or soote particulars, it is hygienic way of cooking.

4. Time taken to reach to maximum temperature is less when compared to other fuel.

5. Temperature can be easily controlled.

Disadvantages of gas fuel:

1. Storage area of gas chamber should have adequate fire fighting system.

2. The work force must be given proper training to operate a high flame & low flame otherwise it might lead to accident.

3. Installation expenditure is high, when compared to solid & liquid fuel.

4. Regular cleaning of oven for efficient working.

5. Costly when compared to fire wood.

IV) Electricity

Great variety of electrical equipments helps us in cooking food, example: boilers, cookers, and toaster. All these works using electrical coils.

Advantages

1. No storage space required as it is distributed by electricity board.

2. One can have controllable temperature knobs for the cooking system.

3. They are no remains of soote & carbon on vessels.

4. It is environmental friendly.

5. It saves cooking time & less labour is required.

Disadvantages

1. Not quite dependable, since power is off without warning should be backed up by alternate source.

2. Costly in nature.

3. Temperature can be regulated but not as quickly as in case of gas.

4. Installation charge is high.

5. The work force must be given proper training to avoid accident.

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BASICS OF FOOD PRODUCTION

KITCHEN COMMODITIES