Equipment Use
Equipment Use tests safe operation, calibration, cleaning and maintenance of ovens, ranges, steamers, refrigerators, thermometers and vacuum sealers. Expect practical questions on calibration and capacity.
Thermometers and calibration
Use a probe thermometer for internal temperatures and an infrared thermometer for surface checks only. Calibrate by the ice-point method: crush ice with water, stir, place the probe, and adjust to 0°C (32°F). Check regularly and after drops.
Cooking equipment
Convection ovens circulate air and brown faster; reduce temperature or time accordingly. Combi ovens control moisture and heat. Steamers cook gently and retain moisture. Induction ranges heat the pan, not the air. Do not overload ovens or fryers; overcrowding lowers temperature and produces uneven results.
Refrigeration and vacuum equipment
Keep refrigerators at or below 5°C and freezers at or below −18°C. Allow air circulation. Vacuum sealers require clean, dry seals and correct bags; they are not a substitute for refrigeration. Clean and sanitise equipment between uses.
Worked example
A probe reads 2°C in an ice-water bath. The thermometer is out by 2°C, so all readings are suspect. The cook recalibrates to 0°C before service and records the check. If calibration cannot be corrected, the thermometer is replaced.
Traps that cost marks
Using an infrared thermometer for internal temperature; failing to calibrate; overloading fryers; cleaning hot equipment with cold water; and ignoring damaged seals or cords.
Key points
- Calibrate probes by the ice-point method to 0°C.
- Infrared thermometers measure surface temperature only.
- Refrigerators ≤5°C; freezers ≤−18°C.
- Do not overload ovens, fryers or refrigerators.
- Vacuum sealing does not replace refrigeration.