Since the original publication of this manual in 1989, the foodservice equipment industry has seen countless changes, improvements, advances in technology, and an exciting move into the 21st century.

The second edition of the Manual of Equipment and Design for the Foodservice Industry reflects these changes. It is a hands-on guide to the state-of-the-art in foodservice equipment planning and design. Containing hundreds of isometric drawings and diagrams, with a minimum of text, this unique book will be at the fingertips of all foodservice design professionals every day.

What is in this book?

• Nearly 300 drawings and diagrams of equipment for receiving and dry storage, refrigeration, preparation and cooking, exhaust and ventilation systems, serving/holding and warewashing equipment, as well as hardware and food service stations.
• Handy planning guides that will aid in purchasing and selection, and avoid costly errors.
• Up-to-date information on utilities and ventilation that will help save energy.
• More than 400 pages of vital information for all professionals in the foodservice industry.

Who will use this book?

• Designers, Architects, and Equipment Specialists will value the clear drawings that represent the latest in technology and design for all types of equipment and systems used in the Industry.
• Consultants and Purchasing Agents will use the book to guide them into making educated selection and purchasing decisions based on true value analysis, rather than price estimates or manufacturers’ specific advertising.
• Foodservice Managers and Directors in Institutional and Commercial Foodservice now will have an unbiased, accurate guide to the types of equipment available to them today.
• Foodservice Equipment Manufacturers’ Representatives and Equipment Dealers will use this book as a training tool and as a daily reference when working with their customers.

C.H.I.P.S. Books and Jim Stevens present this one-of-a-kind professional book as a companion volume to the unrivalled text Food Equipment Facts: A Handbook for the Foodservice Industry, which offers valuable production charts, lists of equipment options, portion control charts, dimensional power specifications, foodservice hardware, energy and power systems, maintenance equipment, kitchen tools and dining supplies, and much more.

Food Equipment Facts is the text specification manual and Manual of Foodservice Equipment Design for the Foodservice Industry 2nd edition is the pictorial and design manual. Together these two books represent the whole gamut of foodservice equipment today.

Contents

1. Food Service Equipment Planning
2. Receiving and Storage
3. Refrigeration
4. Preparation Equipment
5. Cooking Equipment
6. Commercial Cooking Ventilation
7. Serving and Holding
8. Warewashing and Sanitation Systems
9. Utilities and Hardware
10. Food Service Stations

Glossary of Terms
Index of Figures
Subject Index

Jim Stevens, a highly-respected consultant to the foodservice industry for more than 40 years, is a specialist in foodservice equipment and supplies. Jim has been a visiting guest lecturer at Rochester Institute of Technology, and Equipment Editor for the former journal Restaurant Management. An acknowledged expert in the field of foodservice equipment, Jim Stevens represents R. A. Meyer Associates.

A graduate of the Restaurant and Hotel Division of the State University of New York, Jim Stevens is also the author of two other C.H.I.P.S. books:

Foodservice Equipment: An Internet Guide

Food Equipment Facts: A Handbook for the Foodservice Industry

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