|
from C.H.I.P.S.
Revised and Updated by Jim Stevens and Carl Scriven
FINALLY!! The equipment handbook for the foodservice industry is available again.
C.H.I.P.S. Books is excited to be able to offer this professional volume to the foodservice industry
at $39.95—much lower than its price in the previous edition.
Food Equipment Facts: A Handbook for the Foodservice Industry is the first in a series of practical, professional books for the foodservice industry, to be published by C.H.I.P.S. Books.
Whether you are a designer, architect, consultant, owner, manager, or foodservice student, this classic will be your most valuable guide to foodservice equipment.
Clear and concise, this fact-filled handbook will help you:
Food Equipment Facts offers you valuable production charts, lists of equipment options, portion control charts, dimensional power specifications, and helpful hints. Chapters cover such equipment as foodservice hardware, energy and power systems, maintenance equipment, kitchen tools and dining supplies, as well as such areas as the bar counter and dining room.
The addendum to this book brings you up to date on cook-chill systems, wood-stone cooking technology, and sous-vide systems. It also contains specific details and temperature points for equipment operation according to the USDA 1993 Food Code and the HACCP System for Food Safety, and much more.
Contents
Receiving Areas • Dry Storage • Refrigerated Storage • Preparation Equipment •
Cooking Equipment • Cooking Equipment Exhaust Ventilation • Holding, Transporting and Serving •
Kitchen Tools and Dining Supplies • Warewashing and Sanitation • China, Glassware, Silver •
Maintenance • Bar Counter and Dining Room • Food Service Hardware • Energy • Miscellaneous Items
and Facts • Addendum • Index
Jim Stevens is also the author of two other C.H.I.P.S. books:
Foodservice Equipment: An Internet Guide
Manual of Equipment and Design for the Foodservice Industry
to see books of related interest
|
