Mechanical Equipment

Slicer

These are basic machines needed in most delicatessens. They are used to slice a number if ingredients that range from deli meats, cheeses, fruits, and vegetables. They have a siding arm that moves the product back and forth across the spinning blades. Adjustable depth can be set so the product can have the desired thickness. Although most modern-day slicers have several safety features care must be taken as the older models do not. Proper cleaning and sanitizing must be followed to keep food safe. When cleaning it is important to first unplug the machine, remove all removeable parts, wipe the solids off, wash, rinse, sanitize, and air dry. Once this is completed then reassemble the machine and cover until needed again.

Food Processor

Used for a variety of production, made from metal or plastic and have nearly unlimited uses in the bakeshop. These are usually equipped with an S-shaped blade that purees, chops or grinds the product. Additional attachments can be purchase that fit to the unit which can slice, dice, and shred for large scale production. Magnetic safety features are installed in the base and in the handle of the bowl, these two have to be in line with one another in order for the machine to engage. This only happens after the lid has been properly installed.

Blenders

These are used to mix, puree, and emulsify products. The commercial models have variable speed feature that allow the user to increase and decrease the speed at the turn of a dial. Because of the amount of friction that can be generated while operating it you will want to understand how to keep your product from getting too hot. On the other hand, many cooks will use this friction to make soups, sauces, and pastry creams. There are various types of blenders available. An immersion blender, or stick blender, is a handheld blender that is immersed into a product and used to mix, puree, and emulsify.

Mixers

A must have in any bakeshop. These come in various sizes. The tabletop pictured is an 8-quart model. Each mixer will have three attachments provided. The whip attachment used to incorporate air into heavy cream for whipped cream. The paddle attachment is used to smash, blend, or to cream the ingredients, which provided the air structure that creates the crumb of the finished baked product. The dough hook is used primarily for bread making. Its rotating action mimics the hand movement in kneading that would normally do by hand but expedites production.