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Barbecue grill

A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia) is a device that cooks food by applying Heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results.

Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term barbacoa referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style Cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recent additions.

Edward G. Kingsford invented the modern charcoal briquette. Kingsford was a relative of Henry Ford who assigned him the task of establishing a Ford auto parts plant and sawmill in northern Michigan, a challenge that Kingsford embraced. The local community grew and was named Kingsford in his honor. Kingsford noticed that Ford's Model T production lines were generating a large amount of wood scraps that were being discarded. He suggested to Ford that a charcoal manufacturing facility be established next to the assembly line to process and sell charcoal under the Ford name at Ford dealerships. Several years after Kingsford's death, the chemical company was sold to local businessmen and renamed the Kingsford Chemical Company.

Deep fryer

A deep fryer, or deep fat fryer, is a kitchen appliance used for deep frying. Deep frying is a method of cooking by submerging food into oil at high heat, typically between temperatures of 350 °F and 375 °F (175 °C to 190 °C).

While commonly used in commercial kitchens, household models are available and have become increasingly prevalent. https://brahmanifurnitech.com/cooking-equipments/

Deep frying has become well known in the United States, from frying sticks of butter to Twinkies, but the method can be traced back to Roman times. https://brahmanifurnitech.com/cooking-equipments/

Deep fryers generally have a basket to lower the food into the oil tank and raise it when the food has finished cooking. Fryer baskets purchased separately are not standardized and when selected, need to fit into the deep fryer. There are timers and alarms, automatic devices to raise and lower the basket into and out of the oil, ventilation systems to exhaust frying odors from the kitchen, an oil filtration system or chemical treatment to improve the re-usability of the same amount of oil, and mechanical or electronic temperature controls that save energy and prevent fires by continuously sensing and adjusting the temperature of the oil.

The modern commercial fryer has improved energy efficiency, resulting from better heat transfer systems. Commercial fryers with infrared heating or convection heating are efficient, but often expensive. Infrared heating uses a radiant heat transfer process and convection heating operates through air circulating, while standard fryers utilize hot combustion gases. The most common fryer models are electric and gas fryers. https://brahmanifurnitech.com/cooking-equipments/

Electric restaurant fryers are popular in counter top models, because of their mobility and easy installation. They lose less heat than gas fryers, because their heating elements are immersed in the oil and have a faster temperature recovery time between frying cycles. Gas fryers heat up more quickly and to a higher cooking temperature than electric fryers. They can be powered by either natural gas or propane, both of which are generally less expensive energy sources than electricity. This makes gas power especially popular in floor model fryers. Commercial fryers are generally available in mild steel or stainless steel. Stainless steel is less likely to corrode or stain than mild steel. Mild steel also expands under heat, which may damage the welds over time. Because of this, stainless steel fryers often come with a much longer warranty than mild steel fryers. https://brahmanifurnitech.com/cooking-equipments/

Induction cooking

Induction cooking is performed using direct induction heating of cooking vessels, rather than relying on indirect radiation, convection, or thermal conduction. Induction cooking allows high power and very rapid increases in temperature to be achieved, and changes in heat settings are instantaneous.

In an induction stove (or "induction hob"), a cooking vessel is placed on top of a coil of copper wire with an alternating electric current passing through it. The resulting oscillating magnetic field wirelessly induces an electrical current in the vessel. This large eddy current flowing through the resistance of the vessel results in resistive heating.

For nearly all models of induction cooktops, a cooking vessel must be made of, or contain, a ferrous metal such as cast iron or some stainless steels. The iron in the pot concentrates the current to produce heat in the metal. If the metal is too thin, or does not provide enough resistance to current flow, heating will not be effective. Induction tops typically will not heat copper or aluminum vessels because the magnetic field cannot produce a concentrated current, but cast iron, enameled, carbon steel and stainless steel pans will usually work. Any vessel can be used if placed on a suitable metal disk which functions as a conventional hotplate. https://brahmanifurnitech.com/cooking-equipments/

Induction cooking has good electrical coupling between the pan and the coil and is thus quite efficient, which means it puts out less waste heat and it can be quickly turned on and off. Induction has safety advantages compared to gas stoves and outputs no air pollution into the kitchen. Cooktops are also usually easy to clean, because the cooktop itself has a smooth surface and does not get very hot.

Tandoor

A Tandoor (/tænˈdʊər/ or /tɑːnˈdʊər/) also known as tannour is predominantly a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central, and Western Asia, as well as in the South Caucasus. https://brahmanifurnitech.com/cooking-equipments/

The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hot-air, convection cooking, and smoking in the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F; 750 K), and it is common for tandoors to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plane masonry oven. Tandoors are typically used in restaurants whilst smaller tandoors and electric tandoors are making their way into homes.

The first time a tandoor is used, the temperature must be gradually increased to condition the interior of the oven. This step is crucial in ensuring the longevity of the tandoor. Conditioning can be done by starting a very small fire and slowly adding fuel to gradually increase the amount of heat inside the tandoor. Hairline cracks might form during conditioning; this is normal and will not interfere with the performance of the tandoor oven. When the oven cools off, the hairline cracks will barely be noticeable. They are essential in allowing the clay body of the tandoor to breathe (thermal expansion and contraction). The slower the temperature inside the tandoor is increased during its first use, the fewer hairline cracks will develop. https://brahmanifurnitech.com/cooking-equipments/