A modern guide to foodservice equipment. Rev. ed.
1985
Avery A.C.
Numerous types of equipment used in food preparation and service are described in this comprehensive foodservice text and reference book. Detailed guidelines for writing equipment specifications are provided. Types of equipment include 1) ranges, 2) conventional ovens, 3) forced convention ovens, 4) quartz infrared ovens and pizza ovens, 5) mechanical ovens, 6) microwave ovens,7) deep fat fryers, 8) tilting frypans, 9) griddles, 10) broilers, 11) steam jacketed kettles, 12) steamers and pressure cookers, 13) refrigerators and freezers, 14) dishwashers, 15) coffee makers, 16) food mixers, 17) vertical cutters/mixers, 18) food waste disposals and trash compactors, and 19) miscellaneous small mechanical equipment. Topics examined under equipment heading include description and specification components, determination of needed capacity, basic use and operation, special applications, cleaning, and maintenance. Additional topics include sanitary design of foodservice equipment, facility arrangement, and energy conservation.
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