Commercial Cooking Systems: Gas, Electric, and Combustion Fundamentals

This course introduces the operating principles, safety protocols, and mechanical systems of commercial gas and electric cooking equipment. Technician students explore the science of fuel gases, combustion ratios, venting, and pressure regulation alongside high-voltage single-phase and three-phase electric heating circuits. Key topics include atmospheric and power burner operation, thermocouple and thermopile systems, intermittent pilot ignition, direct spark controls, and hot-surface ignition systems. Students learn to systematically troubleshoot and service core kitchen appliances, including open-top ranges, planchas, convection ovens, and charbroilers. Emphasis is placed on using digital multimeters, manometers, and combustion analyzers to measure manifold pressures, flame rectification signals, and electrical loads safely. Through classroom theory and practical fault-isolation exercises, students build the foundational diagnostic skills necessary to evaluate, repair, and calibrate heavy-duty cooking appliances in high-demand commercial kitchen environments while strictly adhering to universal safety standards.

InstructorJacob Calhoun

Course outline

Lectures, virtual labs, and graded assignments — completed in your browser.

01Lesson 1: Commercial Kitchen Safety and Electrical Fundamentals for Cooking Equipmentlecture

02Lesson 2: Principles of Fuel Gases, Regulators, and Gas Piping Sizinglecture

03Lesson 3: Combustion Chemistry, Burner Designs, and Venting Systemslecture

04Hands-on Lab: Hands-On Lab: Gas Pressure Measurement and Manifold Adjustmentlab

05Lesson 5: Millivolt Systems, Thermocouples, and Standing Pilot Controlslecture

06Lesson 6: Solid-State Ignition: Direct Spark and Intermittent Pilot Systemslecture

07Lesson 7: Hot-Surface Ignition Systems and Flame Rectification Circuitslecture

08Hands-on Lab: Hands-On Lab: Ignition System Diagnostics and Flame Signal Probinglab

09Lesson 9: Commercial Electric Heating Elements, Switches, and Contactorslecture

10Lesson 10: Mechanical and Solid-State Temperature Controls in Ranges and Griddleslecture

11Hands-on Lab: Hands-On Lab: Electric Cooking Element and Control Circuit Troubleshootinglab

12Lesson 12: Radiant Broilers, Charbroilers, and Salamander Service Procedureslecture

13Lesson 13: Commercial Convection Ovens: Airflow, Motors, and Door Interlockslecture

14Capstone Service Project: Comprehensive Cooking Equipment Diagnostic and Commissioningassignment

Syllabus

["Week 1: Lesson 1: Commercial Kitchen Safety and Electrical Fundamentals for Cooking Equipment", "Week 2: Lesson 2: Principles of Fuel Gases, Regulators, and Gas Piping Sizing", "Week 3: Lesson 3: Combustion Chemistry, Burner Designs, and Venting Systems", "Week 4: Hands-on Lab: Hands-On Lab: Gas Pressure Measurement and Manifold Adjustment", "Week 5: Lesson 5: Millivolt Systems, Thermocouples, and Standing Pilot Controls", "Week 6: Lesson 6: Solid-State Ignition: Direct Spark and Intermittent Pilot Systems", "Week 7: Lesson 7: Hot-Surface Ignition Systems and Flame Rectification Circuits", "Week 8: Hands-on Lab: Hands-On Lab: Ignition System Diagnostics and Flame Signal Probing", "Week 9: Lesson 9: Commercial Electric Heating Elements, Switches, and Contactors", "Week 10: Lesson 10: Mechanical and Solid-State Temperature Controls in Ranges and Griddles", "Week 11: Hands-on Lab: Hands-On Lab: Electric Cooking Element and Control Circuit Troubleshooting", "Week 12: Lesson 12: Radiant Broilers, Charbroilers, and Salamander Service Procedures", "Week 13: Lesson 13: Commercial Convection Ovens: Airflow, Motors, and Door Interlocks", "Week 14: Capstone Service Project: Comprehensive Cooking Equipment Diagnostic and Commissioning"]