KITCHEN EQUIPMENT #2

REFRIGERATOR

A refrigerator (colloquially fridge or fridgefreezer in the UK) is a popular household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Refrigeration is an essential food storage technique in developed countries. The lower temperature lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator replaced the icebox, which had been a common household appliance for almost a century and a half. For this reason, a refrigerator is sometimes referred to as an icebox in American usage.

                   The first cooling systems for food involved using ice. Artificial refrigeration began in the mid-1750s, and developed in the early 1800s. In 1834, the first working vapor-compression refrigeration system was built. The first commercial ice-making machine was invented in 1854. In 1913, refrigerators for home use were invented. In 1923 Frigidaire introduced the first self-contained unit. The introduction of Freon in the 1920s expanded the refrigerator market during the 1930s. Home freezers as separate compartments (larger than necessary just for ice cubes) were introduced in 1940. Frozen foods, previously a luxury item, became commonplace.

How to Clean Up ?

The best way to clean the refrigerator

           After all cleaning products and supplies are ready, it's time to think about how to clean the refrigerator. Here are the steps you can guide:

1. Although it sounds trivial, remove all the food before you start cleaning the refrigerator. Even if you use natural products, you certainly do not want to clean up activities to be not free. Empty refrigerators make it easier to clean and reduce the possibility of contamination.

2. Remove any removable parts, such as drawers and shelves. Fill a basin with warm water and dish soap, such as Sunlight, to soak the parts before wiping and rinsing.

3. Wipe the entire outer surface and inside of the refrigerator using wet wipes or a clean cloth moistened with a mixture of dishwashing soap and warm water. Use a quality microfiber cloth or sponge so as not to leave fibers in the refrigerator.

4. For stubborn stains, mix a little baking soda powder with a little water to produce a thick mixture. Apply this mixture to the stain and let stand for one hour before wiping it with a damp sponge or cloth. Soda baking powder makes stains easier to wipe clean.

DOUGH SHEETER

Dough sheeting technology is used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness.

History

                    The origin of the dough sheeting process is not specifically traced back to at least 1977 in the case of Rademaker BV, who may be considered to be one of the earliest dough sheeting technology specialists.

                    Croissants and puff pastry were first products to have been produced with dough sheeting technology. Nowadays the bakery industry sees a trend that also includes the production of bread, flatbread and pizza products being produced with sheeting technology.

Process

                    Dough is compressed between two or more rotating rollers. When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness. After this the dough sheet is shaped into a desired dough product. This technology is mainly used in industrial production machines for (semi) industrial bakeries and the food industry. Most dough sheeters can handle a wide variety of dough depending on the machine manufacturer. Most commonly dough sheeting technology is used for the production of laminated dough products like croissants and pastries, but it is also suitable for the production of bread, flatbread and pizza.

How to Clean Up ?

                   How to maintain / maintain dough sheeter and damage analysis :

1. Use the conveyer thickness setting to flatten the bread 20-25%

from the thickness of the bread we will flatten.

2. Check the belt conveyer belt so as not too loose or tight.

3. Setting conveyer belt to its position is always in the middle when used

to flake the dough.

4. Check also gears or gears drive conveyer, what is the bolt lock

still fast, the lubrication is still good, and the condition of his teeth is still span / fitting.

5. Check and setting belt tension that connects the motor and pulleys

dough sheeter gear drive.

6. Clean the conveyer belt with an odorless cleaning fluid and

fit the food.

7. Before you buy or wear dough sheeter, make sure the voltage

electric home / factory you are in accordance with the working voltage dough sheeter.

PROOFING CABINET

Proofing (also called proving or more rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation. Fermentation is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough.

                    Fermentation rest periods are not always explicitly named, and can appear in recipes as "Allow dough to rise." When they are named, terms include "bulk fermentation," "first rise," "second rise," "final proof" and "shaped proof".

                    Proofing yeast (as opposed to proofing the shaped bread dough) refers to the process of first dissolving yeast in warm water, a needed hydration step when using active dry yeast. Proofing can also refer to testing the viability of yeast by dissolving it in water and feeding it sugar or carbohydrate. If the yeast is viable, it will feed on the sugar and produce a visible layer of bubbles on the surface of the water mixture.

How to Clean Up ?

                     How to take care of this proofer is not as much as how to treat the mixer. Because the proofer is more simple. Just use the appropriate usage and clean up after using it, then store it in a safe and affordable place.