Restaurant and Food Service Equipment
Book information
Description
A one-of-a-kind, this resource explains how to operate, clean, sanitize, and maintain a full range of kitchen equipment--from mixers and slicers to ovens and refrigerators. Offering a step-by-step approach, it explains the mechanics of each type of equipment and how the equipment is actually used in cooking. Safety is addressed throughout--including information on basic first aid, safety procedures, accident prevention and the maintenance of a clean production environment. Illustrations accompany step-by-step instructions, making this the most definitive book published on foodservice equipment. This is an excellent reference for anyone interested in the following fields: Food Sanitation, Facilities Management, and Kitchen Layout and Design. Cover Contents Preface Acknowledgments About the Author Chapter 1 Cleaning, Sanitizing, and Maintaining Equipment Introduction Cleaning Detergents Acid cleaners Abrasive cleaners Sanitizing Heat sanitization Chlorine compounds Iodine compounds Quaternary ammonium compounds Equipment Maintenance Questions Group Project Acknowledgments Web Sites Resources Chapter 2 Health Department's Role in Equipment Sanitation Introduction Federal Involvement State Involvement Local Involvement When the Health Department Inspects Routine inspection Citizen complaint Outbreak Disaster New operation Written Report Questions Project Acknowledgments Web Sites Resources Chapter 3 Safe Equipment Operation Introduction Sharp Objects Gas Electrical Burns Fire Safety Class A, B, C, and K Fires First Aid Hazard Communication Standard (HCS) Conclusion Questions Project Acknowledgments Web Sites Resources Chapter 4 Mechanical Equipment Introduction Mechanical Equipment Mixer Overview Parts Operation Disassembly Cleaning Assembly Maintenance Slicer Overview Parts Operation Disassembly Cleaning Assembly Maintenance Cutter Mixers Overview Parts Operation Cleaning Maintenance Food Cutter Overview Parts Operation Cleaning Maintenance Commercial Can Opener Overview Parts Operation Disassembly Cleaning Assembly Maintenance Questions Project Acknowledgments Web Sites Resources Chapter 5 Cooking Equipment Part I Introduction Thermostat Burner Control Knob Gas Pilot Lights Ranges Overview Parts Operation Cleaning Maintenance Induction Cooktop Overview Parts Operation Cleaning Maintenance Griddle Overview Parts Operation Cleaning Maintenance Fryer Overview Parts Operation Cleaning Maintenance Proofing Cabinet/Hot Holding Cabinet Overview Parts Operation Cleaning Maintenance Coffee Brewing Equipment Overview Parts Operation Cleaning Maintenance Questions Project Acknowledgments Web Sites Resources Chapter 6 Cooking Equipment Part II Introduction Ovens Overview Parts Operation Cleaning Maintenance Conveyer Oven Overview Parts Operation Cleaning Maintenance Microwave Oven Overview Parts Operation Cleaning Maintenance Pressure Steamer Overview Parts Operation Cleaning Maintenance Combination Oven Steamers Overview Parts Operation Cleaning Maintenance Steam-Jacketed Kettles Overview Parts Operation Cleaning Maintenance Braising Pan Overview Parts Operation Cleaning Maintenance Hoods, Makeup Air, and Fire Suppressant Systems Overview Hoods Parts Operation Cleaning Maintenance Questions Project Acknowledgments Web Sites Resources Chapter 7 Refrigeration Introduction Reach-in Refrigerators and Freezers Overview Operation Cleaning Maintenance Walk-in Coolers and Freezers Overview Parts Operation Cleaning Maintenance Ice Machine, Ice Storage Bin, and Dispenser Overview Parts Operation Cleaning Maintenance Carbonated Beverage Dispenser Overview Parts Operation Cleaning Maintenance Questions Project Acknowledgments Web Sites Resources Chapter 8 Sanitation Equipment Introduction One-Tank Dishwasher Overview Parts Operation Cleaning Maintenance Three-Tank Dishwasher Overview Parts Operation Cleaning Maintenance Pot and Pan Sink Overview Parts Operation Cleaning Maintenance Disposers Overview Parts Operation Cleaning Maintenance Questions Project Acknowledgments Web Sites Resources Appendix: Competency Verification Sheet Index A B C D E F G H I K L M N O P Q R S T V W
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