Restaurant Food Service Equipment » (New Edition)

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

1. Cleaning, Sanitizing, and Maintaining Equipment

Importance

Types of cleaning agents

Sanitizing compounds

Maintenance schedules

2. Health Department’s Role in Equipment Sanitation

Federal government’s role; FDA, Model Food Code, HACCP

State government’s role

Local enforcement

Type of inspections

3. Safe Equipment Operation

Importance of safety

Safe operation of electrical equipment

Safe operation of gas equipment

Fire safety

First Aid

4. Mechanical equipment

Mixer

Slicer

Cutter mixer

Food chopper

Can opener

5. Cooking Equipment Part 1

Ranges: gas, electric, induction

Griddle

Fryer

Proof cabinet/Hot holding cabinet

Coffee brewing equipment

6. Cooking Equipment Part 2

Ovens; convection, conventional, gas, electric

Conveyer oven

Microwave oven

Pressure steamer

Combination oven steamers

Steam jacketed kettles

Braising pans

Hoods, make-up air and fire suppressants systems

7. Refrigeration

Reach in refrigerators and freezers

Walk in coolers and freezers

Ice machines

Carbonated beverage units

8. Sanitation

Dish machines — one tank, three tank

Pots and pans sink

Disposals

Appendix — Competency verification sheet