Equipment Utensil 2/8/18

Brazier
Brazier. A round, broad, shallow, heavy-duty pot with straight sides. Also called a rondeau. Used for browning, braising, and stewing meats. Sizes: 11–30 quarts (liters).
material :  stainless steel ,
how to clean  : wash with soap and rince with water , and replace the blades when rusty, or splash with water


Sauté pan, straight-sided

Also called a sautoir.Similar to a shallow, straight-sided saucepan, but heavier. Used for browning, sautéing, and frying. Because of its broad surface area, the sauté pan is used for cooking sauces and other liquids when rapid reduction is required. Sizes: 21⁄2–5 inches (65–130 mm) deep; 6–16 inches (160–400 mm) in diameter
material :  stainless steel ,
how to clean  : wash with soap and rince with water , and replace the blades when rusty, or splash with water



Steam tables

Steam tables are standard holding equipment for serving lines. Standard-size counter pans or hotel pans are used as inserts to hold the foods. Flat or domed covers may be used to cover the foods. Check water levels in steam tables periodically to make sure they don’t go dry. Electrically heated counters that operate dry—without steam—are also available.
material :  stainless steel ,
how to clean  : wash with soap and rince with  water , and replace the blades when rusty, or splash with water