Restaurant and Food Service Equipment

by Drysdale, John A.

• ISBN13: 9780135017883
• ISBN10: 0135017882
• Edition: 1st
• Format: Paperback
• Copyright: 2009-02-16
• Publisher: Pearson

Summary

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.

Table of Contents

Cleaning, Sanitizing, and Maintaining Equipment

Importance

Types of cleaning agents

Sanitizing compounds

Maintenance schedules

Health Departmentrsquo;s Role in Equipment Sanitation

Federal governmentrsquo;s role; FDA, Model Food Code, HACCP

State governmentrsquo;s role

Local enforcement

Type of inspections

Safe Equipment Operation

Importance of safety

Safe operation of electrical equipment Safe operation of gas equipment

Fire safety

First Aid

Mechanical equipment

Mixer

Slicer

Cutter mixer

Food chopper

Can opener

Cooking Equipment Part 1

Ranges: gas, electric, induction

Griddle

Fryer

Proof cabinet/Hot holding cabinet

Coffee brewing equipment

Cooking Equipment Part 2

Ovens; convection, conventional, gas, electric

Conveyer oven

Microwave oven

Pressure steamer

Combination oven steamers

Steam jacketed kettles

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Table of Contents provided by Publisher. All Rights Reserved.