Utensils #16

OVEN

                     Oven is one of the kitchen furniture that is very familiar to mothers who like to cook or love to make a cake. Especially for those of you who have catering business and bakery business. The oven is one of the much needed tools for baking cookies and producing delicious cakes. Baking cookies is easy for those of you who are not familiar with the baking process, but for those of you who are used to it will feel very easy and fun. Ovens are not just one type, many types of ovens are produced according to what we need.

There are 4 types of ovens commonly used such as:
1. Household ovens are the type of oven that is usually used with a fire source from a kerosene or gas stove, usually not equipped with a temperature control and timer. Usually used for the needs of housewives or home industry.
 2. Semi-professional oven is a type of oven used gas or electricity, which has been equipped with temperature control and timer but not yet accurate because it still can not regulate the hot temperature between the top and bottom. Usually used by bakery or bakery business with a production capacity is not too large.
 3. Profonal oven is a type of oven that uses electricity for roasting process, others use gas but have to use 60kg LPG tube, equipped with timer and top and bottom temperature regulator and equipped with sound signal when roasting process is complete. There are 2 types of professional ovens commonly used Gas Gasing Oven and Gas Deck Oven more practical and save space. The oven is operated using LPG gas while the Proofer uses electricity. Commonly used by bakery stores or medium-sized industrial enterprises whose production capacity is large and needs a fast process.
4. Oven Industry is a large-scale oven type with a length reaching 10 meters to 100 meters and even a 150meter, to a width of about 50 meters to 150 meters. Industrial oven uses rails for fast and automatic roasting process. Equipped with temperature control, timer, and air extraction regulator. And even every zone or oven roasting section can be set different temperature. For roasting process the same as a professional oven using electricity and gas.

How to Clean Up ?
                 The easiest way to clean the oven is with a chemical cleaning product. However, using a chemical cleaner often makes the iron plate in the oven easy to rust and will leave a bad smell. We recommend that you use a natural cleaning agent, using a natural cleaning agent is certainly safer, more powerful and also provides a fragrant aroma one of them by using baking soda.
                  Baking soda is one of the ingredients to make cake, and it turns out baking soda can be used as a cleaning material, one of which is to clean the oven. Here's how to clean the oven using baking soda :
1. First, prepare the oven to be cleaned, Dr. warm, dishwashing soap and baking soda.
2. Remove the oven rack and soak it into warm water mixed with dishwashing soap. Wait a while until the dirt on the oven shelf dissolves and is easily washed.
 3. If it is soluble or easy to wash, then wash the oven rack and brush all the dirt that is completely clean and then dry.
4. To clean the inside of the oven, put about 2 tablespoons of baking soda into a sprayed bottle. Add about half a glass of water and shake until baking soda dissolves.
5. Spray the water that has been baked soda into the entire inside of the oven.
6. Let stand about 1 hour until the dirt in the form of charcoal or cake left in the oven up.
7. If all the dirt has been removed, then rinse and wipe the inside of the oven using a cloth that has been soaked with warm water.8. If there is still dirt, spray back baking soda and do the cleaning until the dirt in the oven really lifted well and clean.9. If the inside of the oven is clean, then wipe the exterior the same way.
10. If it is felt inside and outside the oven is clean, oven shelf in reinsert.

BLOW TORCH

                      A blowtorch (USA usage), or blowlamp (British usage, or rare or archaic), is a fuel-burning tool used for applying flame and heat to various applications, usually metalworking.
                      Early blowtorches used liquid fuel, carried in a refillable reservoir attached to the lamp. Modern blowtorches are mostly gas-fuelled. Their fuel reservoir is disposable or refillable by exchange. The term "blowlamp" usually refers to liquid-fuelled torches still used in the UK. Liquid-fuelled torches are pressurized by a piston hand pump, while gas torches are self-pressurized by the fuel evaporation.
                       Fuel torches are available in a vast range of size and output power. The term blowtorch applies to the smaller and lower temperature range of these. Blowtorches are typically a single hand-held unit, with their draught supplied by a natural draught of air. The larger torches may have a heavy fuel reservoir placed on the ground, connected by a hose. This is common for butane- or propane-fuelled gas torches, but also applies to the older, large liquid paraffin (kerosene) torches such as the Wells light.
                       Many torches now use a hose-supplied gas feed, which is often mains gas. They may also have a forced-air supply, from either an air blower or an oxygen cylinder. Both of these larger and more powerful designs are less commonly described as blowtorches, while the term blowtorch is usually reserved for the smaller and less powerful self-contained torches. The archaic term "blowpipe" is sometimes still used in relation to oxy-acetylene welding torches.

Types and Variant

                      The blowtorch is referred to in industry and trade as per the fuel consumed by the tool:

1. Gas:
       a. propane gas, see propane torch
       b. MAPP gas
       c. butane gas, see butane torch
       d. liquid petroleum gas (LPG) with ambient atmospheric air via a replaceable LPG cylinder.
        oxy-gas torch

2. Liquid, with ambient atmospheric air after vaporizing it using a coiled tube passing through the flame. They take time to start, needing pre-heating with burning methylated spirit:
        a. kerosene as per C.R. Nyberg of Sweden patent of 1882: a simple heating torch using liquid fuel (such as kerosene (USA) / paraffin oil (UK).
        b. diesel
        c. biodiesel
                      In the case of the gas torch the fuel tank often is small and serves also as the handle, and usually is refuelled by changing the fuel tank with the liquefied gas in it. The forms with gaseous fuel are sometimes fed from a liquid petroleum gas cylinder via a hose.

ROLLING PIN

                      A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough. Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins of different styles and materials offer advantages over another, as they are used for different tasks in cooking and baking. The usual rolling pin is used to manually dough the dough, until it reaches the desired thickness. For example used to attenuate the dough rolls, pizza, or cookies.
Types of rolling pins :

 Rod: Thin rods typically made of wood around 2–3 cm in diameter. They are used by rolling the rod across the dough using one's palm. The pins may be tapered at one or both ends for more pivot control in certain tasks such as making small jiaozi skins or pie shells. Most East Asian or French style rolling pins, and the Turkish Oklava are rod style.

Roller: Consists of a thick heavy roller made of a variety of materials around 7–10 cm in diameter with thinner handles which extend through the roller. They are used by grasping the handles and pushing the pin across the dough. Many Western rolling pins are roller types.

 Textured: Some specialized rolling pins have textured surfaces that mark and indents the dough surfaces for special breads and pancakes. They may even be embossed with writing

                    In South Asia, the rolling pin (belan) is used in combination with a chakla (flat circular rolling board). The dough for chapatis is rolled on the chakla with the help of the belan.[2] A modern electronic device, a small kitchen appliance called a Roti Maker (or Tortilla maker) combines the function of chakla, belan and round electric tava cooking griddle.
Material
                   Rolling pins come in a variety of sizes, shapes and materials including glass, ceramic, acrylic, bakelite, copper, brass, aluminium, silicone, wood, stainless steel, marble, and plastic. Some are hollow and are able to be filled with cold or warm water to better roll a desired food. Marble rolling pins are often cooled in a refrigerator for maintaining a cold dough while making puff pastry.

How to Clean Up?
                  After use, wash the rolling pin with soap and warm water so that the dough that sticks can open all. Drain rolling pin with cloth or tissue to dry. Special rollinf pin made of wood, after kerimg, rub with oil, let oil seep into the wood so that moisture is maintained and wood is not cracked.