Saucepan – Hollow in depth with straight edges and long handle attached to it for a strong grip which is used in industrial as well as home kitchen. It is ideal for boiling water or simmering/stewing soups, stocks & sauces.
Salamander – An equipment which looks similar like an oven but it is open from front & its rack slides in & out. The heat comes from overhead and passes on top of the food which is ideally suitable for browning top of dish (Au-Gratin), caramelizing, grilling & toasting.
Bain-Marie – An electrical equipment which has multiple compartments to place Garstronom Containers for heating food or to keep food hot for a longer period, ideally best for industrial kitchen
Deep Fat Fryer – An equipment which is used for deep frying. The machine has coil attached at the bottom which helps in heating oil & thermostat is used to control the heating temperature.
Cooking Range – Kitchen appliance designed for cooking
Griddle – It is a flat metal heavy gauge plate broad in size used for home & commercial kitchen. Ideally used for searing breakfast items like pancakes, sausages, bacon & french toast
Tandoor Clay Pot – It is a deep earthenware pot made from earthenware clay which needs to heated up prior. This is a Tandoor process where Indian breads like naan, kulcha, roti are stick to claypot & is removed off with the help of skewers when cooked.
Cake Mixer – A kitchen device that uses a gear-driven mechanism to rotate a set of “beaters” in a bowl containing the food or liquids to be prepared by mixing them. When the beaters are replaced by a dough hook, a mixer may also be used to knead.
Mixer Grinder – A common kitchen equipment for home & commercial purpose ideally used for making grounded paste, purees, chutneys & fresh juices.
Meat Mincer – A kitchen appliance for fine mincing or mixing of raw or cooked meat, fish, vegetables. The producer puts the minced food into a funnel, which is placed on the top of the grinder.
Steam Oven – It is a cooking system that injects large volumes of live steam into the cabinet to cook a variety of products like puddings, custards, souffle, cream brulee etc.
Colander – It is a bowl shaped strainer with two handles and has two tiny legs as base to stand in a sink which is used to strain the water from boiled vegetables, rice and cooked pasta.
Chinois – A conical-shaped sieve used to strain smooth substances like soups, stocks & sauces.
Laddle is a type of deep round shaped spoon with long handle used for lifting liquid out of a pot or other vessel and conveying it to a bowl
Wooden spoons are extremely durable, versatile and maintain a comfortable heat and feel while cooking designed not to scrape your nonstick pans
Chopping Boards– A board used for cutting & chopping. There are various color coded chopping boards used for veg, meat and dairy products
Red – Used for cutting raw meat
Blue – Used for preparation of raw fish
Green – Used for cutting vegetables & fruits
Yellow – Used for preparation of cooked meat
White – Used for dairy products; cutting cheese