Parts and Function of Equipment, Tools and Materials
Parts of a refrigerator
Calibrate – to adjust precisely to a set of graduated marks desired for a process.
Parts of the Refrigerator and Their Functions Automatic defrost
Defrost timer
The timer is like a clock. It continually advances 24 hours a day.
Every 6 to 8 hours, the timer turns off the cooling system of the refrigerator and turns on the defrost heater.
Defrost heater
The defrost heater is similar to the burners on an electric stove. It's located just beneath the cooling coils, which are concealed behind a panel in the freezer compartment. The heater gets hot. And, because it's close to the cooling coils, any ice or frost build-up melts.
As the frost and ice melt, the resulting water drips into a trough.
The trough is connected to a tube that drains the water into a shallow pan at the bottom of the refrigerator. The water is then evaporated by a fan that blows warm air from the compressor motor over the pan and out the front of the refrigerator.
Defrost thermostat
The process ends after either the amount of time specified on the timer or when the defrost thermostat near the cooling coils senses that the heat near the coils has reached a specific temperature.
Cooling Compressor
The compressor is the motor (or engine) of the cooling system. In built-in refrigerators the compressor is located on top of the refrigerator behind a grill or grate. In all other units it's normally at the bottom of the
refrigerator in the back. It's almost always black and about the size of a football. If the refrigerator is self-defrosting, the compressor may be behind a thin panel.
The compressor runs whenever the refrigerator thermostat calls for cooling (and the defrost timer is not in a defrost cycle, for self-defrosting units). It is normally very quiet. When running, it is compressing a
refrigerant that is in a low-pressure gaseous state to a high-pressure gas.
Condenser
The condenser is a series of tubes with fins attached to them, similar to a radiator. It's always somewhere on the outside of the refrigerator. It may be:
A large black grid mounted to the back of the refrigerator
Folded and placed under the refrigerator
Coiled up and placed near the compressor
Integrated in the liner of the refrigerator Metering Device (Capillary Tube)
The metering device in most household refrigerators is a capillary tube, a tiny copper tube. The capillary tube is attached from the end of the condenser to the beginning of the evaporator. The capillary tube controls the pressure and flow of the refrigerant as it enters the evaporator.
Once the liquid refrigerant has traveled the length of the condenser, it is forced through the capillary tube.
Evaporator
The evaporator is always located on the inside of the refrigerator, usually inside the freezer compartment. It also resembles a radiator.
When the liquid refrigerant comes out of the small capillary tube, it’s injected into the larger tubes of the evaporator causing a pressure drop.
This pressure drop allows the refrigerant to expand back into a gaseous state. This change of state from liquid to gas absorbs heat. The gaseous refrigerant travels through the evaporator tubes, back out of the refrigerator and down to the compressor to begin the circulation process again.
Because the evaporator is absorbing heat, it is very cold to the touch. The coldness causes any humidity in the air to freeze on the evaporator as ice or frost. (See the Automatic defrost section). The fan inside the freezer compartment circulates the air of both the refrigerator and/or freezer to keep the temperature constant.
Temperature control
All refrigerators have a thermostat to maintain the proper temperature.
These are usually very simple devices. When the refrigerator reaches the set temperature, the thermostat interrupts the electricity flow to the compressor which stops cooling.
Lighting
Refrigerators with internal lighting normally have only one functional component--the switch--which is usually a white push-button mounted inside the refrigerator near the door. When the refrigerator door closes, the door pushes the switch to turn the light off. When the door opens, the button automatically pops back out to turn on the light. The light bulb itself is usually a standard appliance bulb.
Ice Maker
The ice maker is a small appliance within a freezer. It's usually independent of the other systems of the refrigerator. Ice maker systems have two basic functional components: the icemaker itself, and the water fill valve.
Ice and Water Dispenser Ice Dispenser
For a refrigerator to provide ice through the door, the ice maker first dumps the ice it produces into a large bin. To request ice at the door, a person presses a lever that activates a switch. The switch turns on a motor that rotates the auger. When the auger rotates, it pushes ice out of the bin, through a chute to the user.
Water Dispenser
The water dispenser works much like the ice dispenser. To request water at the door, a person presses a lever on the front of the refrigerator that activates a switch. The switch turns on an electric water valve at the back of the refrigerator. Water flows through the valve into a tube, then flows into a container in the refrigerator to be chilled. As new water enters the container, the water that is displaced flows through a separate tube to the user.
Door Seals and Hinges
All refrigerator/freezer doors have a seal--a rubber-like gasket attached to the door. Usually white, almond, black, or brown, the seal's job is to keep the cool air inside the refrigerator and the room air out.
The seal is lined with a magnet that runs its length and width. The magnet helps to hold the door closed and create a tight seal. The screws that hold the seal to the door also hold the door liner in and help to
"square" the door.
The hinges allow the door to swing open. Some hinges also assist the door in closing. For the door to close properly, the hinges must be correctly adjusted.
Parts of Range/Cooktop
Weighing scale of various capacities and sensitivities – used for measuring materials and ingredients
Fermentation vat – used for fermenting fruits and vegetables
Plastic Sealer – used for sealing plastic containers
Cutting Implement – used for cutting, slicing and peeling off the skin of fruits and vegetables
Knives masher Peeler
Kitchen Shears
slicer Cooking Utensils
1. Saucepan. It is a cooking pot with handle used at the top of the stove.
2. Saucepot – It is cooking pot with two handles and a lid.
3. Steamer. It is used to steam foods/other raw materials.
4. Casseroles. It is used for cooking/ stews foods.
5. Kettle. It is used to boil water and to sterilize glass jars and other utensils
6. Double Boiler. It is used to simmer foods
Saucepan Saucepot Double Boiler
Steamer Casseroles Kettle
Other Utensils
1. Tongs. It is used to handle or lift foods and other materials.
2. Basin. It is used for washing of raw materials.
3. Bowls. It is used for keeping/mixing food.
4. Basting spoon. It is used for mixing and preparing food.
5. Spatula. It is used for leveling off ingredients 6. Colander. It is used to drain food.
7. Strainer. It is used to separate liquid from solid food 8. Wire Basket. It is used to hold food.
9. Mortar and Pestle. It is used to ground food.
Tongs Basin Set of bowls
Ladle Basting Spoon Spatula
Colander Strainer Aluminum Trays
Wire Basket
Operation of Various Equipment
Follow these safety / precautionary measures before operating various equipment:
1. Always ask for the assistance of the person who is knowledgeable in manipulating and operating the equipment if you want to use them.
2. Turn off and unplug electrically operated tools and equipment from outlet when not in use.
Steps in Cleaning and Sanitizing Equipments, Tools Utensils Stove
1. Remove all burnt sediment and wipe grease from top of stove after each use.
2. Scrape grease from cracks, openings, and hinges.
3. Keep burners clean. Gas burners can be soaked and scrubbed with a stiff brush.
4. Wipe stove with cloth dipped in sanitizing solution.
Refrigerator
1. Wipe up spilled food immediately.
2. Wash inside shelves and trays at least twice a week with baking soda.
3. Rinse and dry thoroughly.
4. Flush drains/ defrost weekly.
Cooking Utensils
1. Drain off fat, juice, sauces, and strain out sediment.
2. Fill with water and detergent.
3. Rinse, dip in sanitizing solution then dry.
4. Wipe with damp cloth.
Cutting implements and other tools and utensils 1. Clean immediately after using.
2. Wash with detergent.
3. Rinse. Dip in sanitizing solution.
2. Only standard and correct equipment must be used.