by John A. Drysdale

Foodservice Equipment: Operation, Sanitation, and Maintenance is a basic hands-on guide to the maintenance, care and use of commercial foodservice equipment. It is an essential guide for all foodservice establishments, commercial and institutional, and for representatives of foodservice equipment manufacturers and foodservice equipment dealers.

This book is also an excellent text for students in this field.

Features:

• Explains in detail how to operate, clean, sanitize, and maintain equipment
• Discusses the importance of equipment maintenance and shows how to develop a maintenance schedule
• Covers the FDA's Model Food Code and HACCP
• Tells how the health department interrelates with the foodservice manager to assure a clean and safe food production environment
• Discusses safety issues, such as cuts, burns, safe gas and electrical operation, fire prevention, employee safety training, and the correct management reaction to an accident
• Covers operational differences between gas, electric, steam, induction, and microwave cooking
• Includes all cooking equipment, covering ranges and range tops, all the various types of ovens, combination steamer-overns, steam-jacketed kettles, pressure steamers, tilt skillets, grills, griddles, deep fat fryers, proof boxes, holding carts, coffee brewing equipment
• Shows how an exhuast system works, including the hood, makeup air, and fire suppressant systems
• Describes the operation of mechanical equipment, including mixers, slicers, cutter-mixers, food choppers, and can openers
• Explains how a refrigeration system works and covers the operation of reach-in coolers and freezers, walk-in coolers and freezers, ice machines, and carbonated beverage dispensers
• Covers sanitation equipment, including dishwashers, pot and pan sink operation, and garbage disposals

Contents

1. Cleaning, Sanitizing, and Maintaining Equipment
2. Health Department's Role in Equipment Sanitation
3. Safe Equipment Operation
4. Mechanical Equipment
5. Cooking Equipment Part 1
6. Cooking Equipment Part 2
7. Refrigeration
8. Sanitation Equipment

Appendix: Competency Verification Sheet
Index

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