A cooking line is a series of cooking equipments arranged together (modular elements), as to collect all cooking operations in one line, with minimum space requirements, served by one kitchen hood to exhaust fumes & smokes.
Fig.7.1 Single side cooking line – BERTO’S – ITALY
Fig.7.2 Double sides cooking line – BERTO’S – ITALY
Usually used in restaurants, central kitchen for hospitals, hotels, schools, etc.Each of these items can be used separately – (not in a cooking line) – for example using of a deep fat fryers only in some special restaurants. In this section will see the different types of cooking equipments regardless the source of power with a market example for each equipment.