For Food catering enterprises in New York that use gas stoves to prepare the victuals that their clients order for a number of events, there are several safety features that have been mechanically engineered to enhance the safety of the commercial stove. Remember back in the “good old days” when you had to light a match and use the match to light the burners on an old gas stove? The flames always stayed lit until you either blew out the flame, or used the stove’s knobs to turn them off. This is not the case any more. In today’s modern world, a food catering company or a Food Catering New York can purchase commercial gas ranges that have safety valves built in. How is this possible, you might ask. Here is a brief description of how mechanical engineers make your commercial gas stoves much safer and more user friendly.
Instead of having to light the pilot light, or the burners themselves, Today’s gas stoves have been made with safety valves and electric starters, also called igniters. When a caterer turns on a gas stove these days, electricity flows through the starter, and it will make a clicking sound and you will here a whoosh as the safety valve is opened and gas flows through to ignite the burner. Once this happens, the purveyor, or his or her employed chef sets the stove on the preferred temperature and the gas valve closes, because the burner is hot enough to keep the flame going, thus preventing any gas leaks as the quartermaster’ and his or her staff prepares the food items that his or her clients have pre ordered for their events. Once the dishes are prepared to perfection, the stove is manually turned off, and the flame is doused. In this way, there is no risk of a gas leak, because the burners automatically cool down once the stove is turned off. This is how engineers have made commercial gas ranges safer by today’s standards, however, there are older model ranges that have a safety valve, but the igniter is not necessarily electric.
The older model stoves that have a safety valve on them are slightly different. When a culinary artist prepares a specific dish and places it on a burner to prepare for his or her clients, he or she turns on the stove’s burner, listens for the whoosh indicating that the safety valve is opened, sets the temperature gauge, and prepares the victuals. While the stove is on, the safety valve is opened. Once the burner has been turned off, the valve is closed.
If a Food service establishment chooses to use a commercial electric range, there are more features and the quartermaster has more options available to him or her. Some electric stoves have been mechanically engineered to have automatic sensors which turn the stove on when the user is in front of it. Once the chef sets the timer for a dish to cook, he or she can walk away from the stove, to oversee the preparation of other victuals. The stove will turn itself off once the pre-set time runs out. This cycle continues until the food is prepared to perfection, or until the chef turns the stove off manually with the knobs, depending on which models are used. These are some examples of how mechanical engineering is used in the lives of a restaurateur and his or her culinary experts.