| |
STEAM TABLE
Steam tables are used for serving hot foods. There
are several types: (a) those with water compartments
heated by steam coils at 40 psi of pressure or less; (b)
those with steam-heated water compartments and dish
warmers; (c) those with water compartments heated by
immersion-electric heating elements; and (d) dish
warmers.
Most steam tables used in general and private
messes today are immersion-electric heating element
types.
Operation
Do not overload food pans. An excessive amount
of food makes it difficult to maintain the correct water
compartment temperature which is between 180°F to
200°F. If, on the other hand, water in the steam table is
allowed to become hotter than 200°F, the food will dry
rapidly and continue cooking from the excess heat. You
can correct this by adding more water to reduce the heat.
Because food tastes best if served within 30 minutes
(preferably within 15 minutes) after being placed on the
steam table, do not place food pans on the steam table
too early.
Care and Cleaning
After each meal, drain the steam table, wash the
tanks with hot soapy water, and rinse with very hot fresh
water of at least 180°F. Wash the top and front of the
steam table to make it bright, clean, and sterile; then
wipe it dry with a clean cloth.
ELECTRIC TOASTERS
Electric toasters used in the galley and dining area
are the intermittent and rotary types. The intermittent
type is composed of chrome-plated steel and has a
vertical oven with two to four openings for inserting the
bread slices. The continuous type has a chrome-plated
heavy-duty conveyor with motor-driven trays for the
bread.
Rotary toasters are cleaned by first disconnecting
the power. After toaster is cooled, remove pan, slide,
and baskets. Use soft brush to remove crumbs from
front surface and behind bread racks. Wipe clean frame
as far as is accessible with warm hand-detergent
solution. Use a nonabrasive cleaner to remove stubborn
spots. Clean baskets by boiling in hot detergent water.
rinse, and air dry. Then, clean and replace all parts.
4-23
SHAPER, POTATO MIX (EXTRACTOR)
Potato shapers are used to reconstitute dehydrated
potatoes into formed french fries. They are available
with optional shaping heads and a conveyor. Some of
the shaper accessories are dicers, onion rings, steak
fries, shoestrings, and hash-browns.
Follow the manufacturer’s instructions and
procedures of operation and cleaning of this equipment.
REFRIGERATORS
Refrigerators are designed for storing foods for
short periods of time.
Most refrigerators installed
aboard ship have movable bars that fit in front of each
shelf to keep the contents of the refrigerator from
moving or falling out when the door is opened. At sea,
food must be stored in such a way that it will not move
around when the ship rolls. To keep a refrigerator
operating at top efficiency, three things are important:
. Keep it clean.
. Do not overload it.
l Defrost it regularly and properly.
Defrosting
You may defrost the refrigerator on a schedule or
when the frost accumulation requires it. The number of
times that a refrigerator requires defrosting depends, of
course, on the rate at which frost builds up on the cooling
unit. Ice formations should never be more than
one-fourth of an inch thick because ice and frost act as
insulators and reduce efficiency.
Defrosting is done by turning off the refrigerator;
removing all food, and blocking the doors open.
Defrosting may be speeded up, however, by placing
pans of hot water in the freezer compartment. Do not
scrape or chip the ice from the cooling coils as they are
easily damaged, and do not pour hot water over the ice
accumulation to melt it.
Cleaning the Refrigerator
A refrigerator that is not thoroughly clean will
quickly develop a bad odor and the foods in it will spoil.
Cleanliness avoids the growth of mold and bacteria that
often cause food poisoning. A refrigerator should be
cleaned at least once a week and after each defrosting.
Never use a water hose in cleaning a refrigerator. The
|
