Fixtures and large equipment:
Commercial:
o blender
o food processor
Commercial grade work benches (1.5 m per person)
Commercial oven with trays (one per two persons)
Commercial refrigeration facilities:
o cool room
o freezer
o fridge
Designated storage areas for dry goods and perishables
Sink
Gas, electric or induction stove top (two burners per person)
Storage facilities:
o Shelving
o Trays
Small equipment:
o baking sheets and trays
o containers for hot and cold food
o cutting boards
o forms and moulds
o knife sharpening equipment:
sharpening steel
sharpening stone
o knives:
filleting knife
utility knife
o measures:
measuring jugs
measuring spoons
portion control scoops
o mincer
o mouli
pg. 1
o poacher
o pans and pots for small and large production:
stainless steel, cast iron and non-stick fry pans
o scales
o service-ware:
crockery
cutlery and serving utensils
o stainless steel bowls
o small utensils:
sieve
strainers and chinois
scraper
spatula
tongs
o temperature probe
o thermometer
Food safe gloves
Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning
commercial kitchens, equipment and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and soap for hand washing
o sponges, brushes and scourers
o tea towels
Organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for
ordering, monitoring and maintaining stock
o mise en place lists and standard recipes
pg. 2
o food safety plan
o guidelines relating to food disposal, storage and presentation
requirements
o safety data sheets (SDS) for cleaning agents and chemicals
Diverse and comprehensive range of perishable food supplies for commercial
cookery or catering operations as specified in the recipes.
pg. 3
