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Bratt pan - shallow with manually
operated tilt pan-for browning,
braising, sealing, shallow-frying and
general cooking in large kitchens.

You will need to know how to operate each item of equipment and what the best use of the
equipment is. You will also need to perform minor maintenance procedures, keep equipment clean
and ready for use and know how, and to whom, equipment faults or failure should be reported.

You will also use a range of pots, skillets, tongs, graters, trays and frying baskets etc. It is important in
a commercial kitchen, regardless of food and service style, good quality equipment is purchased and
that the equipment is maintained. Good equipment is an investment in productivity, quality food and
cost-effective resource management.
You must learn to utilise all kitchen equipment in the most effective, efficient and safe manner.
Cleaning and storing equipment correctly at the end of the service period, and preventative
maintenance of the larger kitchen appliances (both electrical and gas appliances), will extend their
working life, ensuring that they operate properly during each service period. If equipment is poorly
maintained or incorrectly operated, the end-result will be poor quality food = customer
dissatisfaction. Equipment that is not properly maintained will be a health risk, a safety risk and will
prevent the efficient flow of work in the kitchen.

Do not use or operate any equipment or machinery that is not safe. Report maintenance, safety or
service problems to the appropriate personnel.

Use only electrical equipment that has been tested and tagged according to regulations.
Compliance with safety and hygiene requirements should be monitored and any problems should be
quickly solved. You should be familiar with the health and safety legislation in your state-in terms of
the requirements placed upon your employer and upon yourself in the workplace. You must also be
aware of the provisions, under the Food Act, which pertain to the preparation, cooking and storage
of foods intended for re-sale. Food hygiene regulations and the organisation's HACCP (or authorised
food plan) should be clearly displayed where all staff have access to them. Information regarding
changes and updates to legislation should be communicated to all staff.