Restaurant and Food Service Equipment

Cover
Contents
Preface
Acknowledgments
About the Author
Chapter 1 Cleaning, Sanitizing, and Maintaining Equipment
	Introduction
	Cleaning
		Detergents
		Acid cleaners
		Abrasive cleaners
	Sanitizing
		Heat sanitization
		Chlorine compounds
		Iodine compounds
		Quaternary ammonium compounds
	Equipment Maintenance
	Questions
	Group Project
	Acknowledgments
	Web Sites
	Resources
Chapter 2 Health Department\'s Role in Equipment Sanitation
	Introduction
	Federal Involvement
	State Involvement
	Local Involvement
	When the Health Department Inspects
		Routine inspection
		Citizen complaint
		Outbreak
		Disaster
		New operation
	Written Report
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Chapter 3 Safe Equipment Operation
	Introduction
	Sharp Objects
	Gas
	Electrical
	Burns
	Fire Safety
	Class A, B, C, and K Fires
	First Aid
	Hazard Communication Standard (HCS)
	Conclusion
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Chapter 4 Mechanical Equipment
	Introduction
	Mechanical Equipment
	Mixer
		Overview
		Parts
		Operation
		Disassembly
		Cleaning
		Assembly
		Maintenance
	Slicer
		Overview
		Parts
		Operation
		Disassembly
		Cleaning
		Assembly
		Maintenance
	Cutter Mixers
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Food Cutter
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Commercial Can Opener
		Overview
		Parts
		Operation
		Disassembly
		Cleaning
		Assembly
		Maintenance
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Chapter 5 Cooking Equipment Part I
	Introduction
	Thermostat
	Burner Control Knob
	Gas Pilot Lights
	Ranges
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Induction Cooktop
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Griddle
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Fryer
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Proofing Cabinet/Hot Holding Cabinet
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Coffee Brewing Equipment
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Chapter 6 Cooking Equipment Part II
	Introduction
	Ovens
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Conveyer Oven
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Microwave Oven
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Pressure Steamer
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Combination Oven Steamers
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Steam-Jacketed Kettles
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Braising Pan
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Hoods, Makeup Air, and Fire Suppressant Systems
		Overview
		Hoods
		Parts
		Operation
		Cleaning
		Maintenance
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Chapter 7 Refrigeration
	Introduction
	Reach-in Refrigerators and Freezers
		Overview
		Operation
		Cleaning
		Maintenance
	Walk-in Coolers and Freezers
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Ice Machine, Ice Storage Bin, and Dispenser
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Carbonated Beverage Dispenser
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Chapter 8 Sanitation Equipment
	Introduction
	One-Tank Dishwasher
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Three-Tank Dishwasher
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Pot and Pan Sink
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Disposers
		Overview
		Parts
		Operation
		Cleaning
		Maintenance
	Questions
	Project
	Acknowledgments
	Web Sites
	Resources
Appendix: Competency Verification Sheet
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	K
	L
	M
	N
	O
	P
	Q
	R
	S
	T
	V
	W