RESTAURANT FOOD SERVICE EQUIPMENT John A Drysdale Professor Emeritus Johnson County Community College Prentice Hall Upper Saddle River, New Jersey Columbus, Ohio Library of Congress Cataloging-in-Publication Data Drysdale, John A Restaurant food service equipment/John A Drysdale.—1st ed p cm Includes index ISBN-13: 978-0-13-501788-3 (alk paper) ISBN-10: 0-13-501788-2 (alk paper) Food service—Equipment and supplies Food service—Sanitation I Title TX912.D796 2010 642—dc22 2008051406 Editor in Chief: Vernon Anthony Acquisitions Editor: William Lawrensen Editorial Assistant: Lara Dimmick Production Manager: Kathy Sleys Full Service Project Management: Sadagoban Balaji/Integra Software Services Art Director: Jayne Conte Cover Designer: Margaret Kenselaar Cover art/image/photo[s]: Getty Images, Inc Director of Marketing: David Gesell Campaign Marketing Manager: Leigh Ann Sims Curriculum Marketing Manager: Thomas Hayward Marketing Assistant: Les Roberts This book was set in Palatino by Integra and was printed and bound by Bind-Rite Graphics The cover was printed by Demand Production Center Copyright © 2010 by Pearson Education, Inc., Upper Saddle River, New Jersey 07458 Pearson Prentice Hall All rights reserved Printed in the United States of America This publication is protected by Copyright and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise For information regarding permission(s), write to: Rights and Permissions Department Pearson Prentice Hall™ is a trademark of Pearson Education, Inc Pearson® is a registered trademark of Pearson plc Prentice Hall® is a registered trademark of Pearson Education, Inc Pearson Education Ltd., London Pearson Education Singapore, Pte Ltd Pearson Education Canada, Inc Pearson Education—Japan Pearson Education Australia PTY, Limited Pearson Education North Asia Ltd., Hong Kong Pearson Educación de Mexico, S.A de C.V Pearson Education Malaysia, Pte Ltd Pearson Educacion Upper Saddle River, New Jersey This publication presents information that has been gathered from manufacturers, government agencies, and others and is believed to be accurate and reliable It is not intended to give legal, medical, or mechanical advice Should such advice be required, the reader should seek competent legal, medical, or mechanical professionals for such advice There is no guarantee of the accuracy of material presented, nor does the author or publisher assume any responsibility for damage or loss resulting from any errors or omissions 10 ISBN-13: 978-0-13-501788-3 ISBN-10: 0-13-501788-2 Dedicated to Jane, Judy, Jeanne, and Jackie This page intentionally left blank CONTENTS Preface xi Acknowledgments xii About the Author xiii Chapter Cleaning, Sanitizing, and Maintaining Equipment Introduction Cleaning Detergents 1 Acid cleaners Abrasive cleaners Sanitizing Heat sanitization Chlorine compounds Iodine compounds Quaternary ammonium compounds Equipment Maintenance 4 Questions Group Project Acknowledgments Web Sites Resources Chapter Health Department’s Role in Equipment Sanitation Introduction Federal Involvement State Involvement 10 Local Involvement 10 When the Health Department Inspects Routine inspection 12 Citizen complaint 12 Outbreak 12 Disaster 12 New operation 14 Written Report 14 Questions 15 Project 15 Acknowledgments 15 Web Sites 16 Resources 16 Chapter Safe Equipment Operation 12 17 Introduction 17 Sharp Objects 17 v vi Contents Gas 18 Electrical 19 Burns 19 Fire Safety 19 Class A, B, C, and K Fires 21 First Aid 22 Hazard Communication Standard (HCS) 23 Conclusion 27 Questions 28 Project 28 Acknowledgments Web Sites 28 Resources 28 28 Chapter Mechanical Equipment Introduction 29 Mechanical Equipment Mixer 30 Overview 30 Parts 31 Operation 32 Disassembly 34 Cleaning 34 Assembly 34 Maintenance 35 Slicer 35 Overview 35 Parts 35 Operation 37 Disassembly 37 Cleaning 37 Assembly 38 Maintenance 39 Cutter Mixers 40 Overview 40 Parts 41 Operation 43 Cleaning 43 Maintenance 44 Food Cutter 44 Overview 44 Parts 45 Operation 46 Cleaning 46 Maintenance 46 30 29 Contents Commercial Can Opener 47 Overview 47 Parts 47 Operation 48 Disassembly 48 Cleaning 48 Assembly 48 Maintenance 48 Questions 48 Project 48 Acknowledgments 49 Web Sites 49 Resources 49 Chapter Cooking Equipment Part I 50 Introduction 50 Thermostat 50 Burner Control Knob Gas Pilot Lights 51 51 Ranges 52 Overview 52 Parts 53 Operation 53 Cleaning 54 Maintenance 55 Induction Cooktop 55 Overview 55 Parts 57 Operation 57 Cleaning 57 Maintenance 58 Griddle 58 Overview 58 Parts 58 Operation 59 Cleaning 59 Maintenance 60 Fryer 60 Overview 61 Parts 61 Operation 61 Cleaning 63 Maintenance 65 Proofing Cabinet/Hot Holding Cabinet Overview 65 Parts 66 65 vii viii Contents Operation 67 Cleaning 68 Maintenance 68 Coffee Brewing Equipment 69 Overview 69 Parts 69 Operation Cleaning 70 71 Maintenance Questions 72 Project 72 73 Acknowledgments Web Sites 73 Resources 73 73 Chapter Cooking Equipment Part II Introduction Ovens 74 74 Overview 74 Parts 75 Operation 76 Cleaning 79 Maintenance 80 Conveyer Oven 80 Overview 80 Parts 80 Operation 82 Cleaning 82 Maintenance 82 Microwave Oven 83 Overview 83 Parts 84 Operation 84 Cleaning 85 Maintenance 85 Pressure Steamer 87 Overview 87 Parts 87 Operation 88 Cleaning 89 Maintenance 89 Combination Oven Steamers Overview 90 Parts 91 Operation 91 Cleaning 93 Maintenance 94 90 74 Contents Steam-Jacketed Kettles 94 Overview 94 Parts 94 Operation Cleaning 97 98 Maintenance 98 Braising Pan 100 Overview 100 Parts 101 Operation 101 Cleaning 102 Maintenance 103 Hoods, Makeup Air, and Fire Suppressant Systems Overview 103 Hoods 103 Parts 109 Operation 110 Cleaning 110 Maintenance 110 Questions 111 Project 111 Acknowledgments 111 Web Sites 111 Resources 111 Chapter Refrigeration 112 Introduction 112 Reach-in Refrigerators and Freezers 115 Overview 115 Operation 115 Cleaning 117 Maintenance 117 Walk-in Coolers and Freezers 117 Overview 117 Parts 118 Operation 120 Cleaning 120 Maintenance 120 Ice Machine, Ice Storage Bin, and Dispenser Overview 121 Parts 123 Operation 123 Cleaning 124 Maintenance 124 Carbonated Beverage Dispenser 125 Overview 125 Parts 127 121 103 ix 138 Chapter • Sanitation Equipment FIGURE 8.10 Proper racking procedure for plates on a flight machine If the person unloading gets behind, the last plate (left) will stop the belt Source: Hobart Final Rinse Rinse Wash 180°F (82°C) Min 160°F (71°C) Min 150°F (66°C) Min Prewash FIGURE 8.11 Thermometers on a three-tank machine Source: Hobart Operation The dishwasher should be set up properly by the previous shift However, before filling it, check the following parts to make sure that they are properly installed: • Pump intake screens should be installed at each pump intake (see Figure 8.12) • Strainer pans should be in place and cover each tank • Strainer baskets should be in place in strainer pans • Check end caps at the end of the wash arms to ascertain that they are tightly screwed on (see Figure 8.13) • Check wash arms to see if they are properly installed and latched in place FIGURE 8.12 The screens and strainer pans and baskets should be in place prior to starting the machine Source: Hobart Chapter • Sanitation Equipment 139 FIGURE 8.13 Check to see if the end caps and wash arms are properly installed Source: Hobart • Check the flush arm at the loading end of the machine for proper installation • Make sure that the final rinse arm is properly installed (see Figure 8.14) • Check to see that the final rinse actuators move freely • Make sure that all curtains are in their proper places (see Figure 8.15) After all the parts are correctly assembled, the washing procedure is as follows: • Close all doors and drains • Turn on the power switch for the dishwasher If the machine is equipped with a blower/dryer, turn on that also (On most models, the blower/dryer is a separate switch.) • Press the FILL button, if necessary (On most models the machine automatically fills when the power switch is activated.) • When the machine is filled, on most models a light indicates that it is ready for use Filling takes several minutes The dishwasher maintains the proper water levels throughout the washing process as well as the proper temperature for each function • Press the START button to activate the conveyer and the pumps Depending on the model, the START button could be located either on the control panel, or on the loading end of the machine, or on the unloading end, or sometimes at all three locations The STOP button, which stops the conveyer and the pumps, is located by the START button • Prescrape dishes to remove any left-over food, paper napkins, etc Do not use steel wool It is not necessary to prerinse dishes since the machine does this function • If using a flight machine, place all plates, saucers, and trays in an inclined position between the teeth on the conveyer Place bowls upside down on the teeth Cups, glasses, and silverware should be placed in racks and then placed on the teeth on the conveyer • Remove dishes from the conveyer at the unloading end of the machine and place them in or on dish storage racks or lowerators Should the person FIGURE 8.14 Check the final rinse arms Source: Hobart 140 Chapter • Sanitation Equipment FT900 R - L OPERATION WITH 8' CENTER SECTION Rinse Arm Power Rinse Arm Wash Arm Prewash Arm Three Short Curtains at Unload side of Upper Arms Unload C o n t r o l B o x Load Four Pairs of Long Curtains at Section Dividers FIGURE 8.15 Long and short curtain placement on a three-tank machine Source: Hobart unloading get behind, a trip assembly at the end of the conveyer automatically stops the conveyer and shuts down the pumps When the dish is removed from the trip assembly, the conveyer and pumps restart • During the washing process, it is necessary to empty the strainer baskets from time to time Should they become clogged; the dishwasher will not work properly Stop the machine and open the side doors Remove the strainer baskets, empty them, and return them to their respective positions Close the doors and start the dishwasher again • Throughout the dishwashing process, check the thermometers of the various functions to ascertain that the proper water temperatures are being maintained Cleaning After each shift, the dishwasher must be thoroughly cleaned • Turn the power switch to OFF • Open the drain levers for each tank (located on the front of the machine near the floor) Draining takes several minutes • Remove and clean the curtains • Hose down the loading and unloading shelf Spray the debris into the dishwasher • Remove the wash arms and the end caps on the wash arms Clean the wash arms in the pot and pan sink Return the end caps to the wash arms and not overtighten them • Remove the flush arm at the loading end of the machine and clean it in the pot and pan sink Make sure that the nozzles in the flush arm are clean • Remove the strainer baskets and the strainer pans; empty them in the trash can Do not bang them to dislodge debris; this bends them and they will not fit back into the dishwasher Scrub the strainer baskets and strainer pans in the pot and pan sink • Remove the pump intake screens and clean them in the pot and pan sink • Remove and clean the final rinse arms Clean the nozzles with a straightened paper clip • Rinse the tanks with the hose and remove any debris that may have fallen into the tank (see Figure 8.16) • Clean the exterior of the dishwasher with a nonabrasive stainless steel cleaner Do not use steel wool to clean any part of the dishwasher • Reinstall the wash arms, flush arm, strainer pan, strainer basket, pump intake screens, final rinse arms, and curtains Leave the access doors open Chapter • Sanitation Equipment 141 FIGURE 8.16 Proper cleaning procedure for a three-tank machine Source: Hobart Maintenance All the motors have sealed bearings and therefore require no lubrication The oil level in the gear motor that runs the conveyor should be checked every six months The top cover and the duct on the top of the dishwasher should be cleaned every two weeks If the machine is equipped with a blower/dryer, the filter should be cleaned bimonthly In areas with hard water, the machine should be de-scaled and de-limed weekly POT AND PAN SINK Overview One of the most detested and yet one of the most important jobs in the kitchen is cleaning pots and pans While it is considered a “no-brainer” job, remember that the person washing the pot and pans must use the correct chemicals, maintain the correct water temperature, keep track of the amount of time that a utensil is in the sanitizing solution, and physically clean the utensil properly The job is more complicated than most people realize Also keep in mind that, if any of this is not done correctly, contamination could occur (see Figure 8.17) Parts • Soiled drain board—The area where soiled pots and pans are placed prior to cleaning • Wash sink—Compartment where soiled pots and pans are washed • Rinse sink—Compartment where the detergent is rinsed off the clean pots and pans FIGURE 8.17 142 Chapter • Sanitation Equipment • Sanitizing sink—Compartment where the pot and pans are sanitized • Clean drain board—The area where the clean and sanitized pots and pans are air-dried • Faucets—The device that dispatches the hot and cold potable water into the sink Faucets can be either stationary, where a faucet is required over each sink, or a swing faucet that can be directed to two or more sinks • Crumb strainer—The device that prevents garbage from going down the drains when the sink is emptied Operation • Dirty pots and pans should be prerinsed, with all excess soil and food removed to keep the wash water as clean as possible • They are then placed on the soiled drain • The wash water should contain a detergent mixed according to the manufacturer’s directions and be a minimum of 110°F (44°C) Most pot and pan sinks have automatic dispensers that dispense the correct amount of detergent (see Figure 8.18) • The utensil should be scrubbed, removing all soil from both its inside and outside When the suds disappear, empty the sink, clean it out, and start over with hot clean water and the proper amount of detergent • After washing, the utensil is then rinsed in clear water at 110°F (44°C) It is important that all the detergent be removed in the rinsing procedure so as not to inhibit the sanitizer from working properly • After rinsing, the utensil goes into the sanitizing sink with a solution of chlorine, iodine, or quaternary ammonium, mixed according to the manufacturer’s directions The utensils should be sanitized for a minimum of 60 seconds Most pot and pan sinks have automatic dispensers that dispense the correct amount of sanitizer (see Figure 8.19) FIGURE 8.18 Automatic detergent dispenser for a pot and pan sink Source: Ecolab Chapter • Sanitation Equipment 143 FIGURE 8.19 Automatic sanitizing dispenser for a pot and pan sink Source: Ecolab • A test kit should be used periodically to ascertain that the sanitizer is of sufficient strength to its job • If a sanitizer is not used, the utensil must be immersed in hot water [180°F (83°C)] for 30 seconds • The utensil then goes to the clean drain board to be air-dried Do not hand-dry with a towel as this could contaminate the utensil Cleaning After each use, the pot and pan sink should be thoroughly cleaned Drain all three compartments Empty the soil out of the crumb strainers Clean the sinks using a nonabrasive pad Do not use steel wool Make sure that the wash sink and the sanitizer sink are completely rinsed since the chemicals used in the detergent and sanitizer will eventually corrode the stainless steel Maintenance There is no maintenance to be performed on the pot and pan sink If automatic dispensers are used for the detergent and sanitizer, they should be periodically checked by the company supplying them to verify that the correct amount of detergent and sanitizer is being dispensed 144 Chapter • Sanitation Equipment DISPOSERS Overview The disposer takes “soft” garbage and cuts, grinds, and reduces it to a pulp It is an environment-friendly piece of kitchen equipment that reduces debris so that it can be sent down the drain into the sewage system where it is treated By using disposers in the kitchen, vast amounts of garbage stay out of the landfill (see Figure 8.20) The type of debris it can take is limited A rule of thumb is that the larger the disposer, the higher the horsepower, the greater range of goods it can grind Small disposers with a low horsepower will only grind soft foods such as produce, while very large ones with a high horsepower can grind harder foods such as bones Disposers operate with metal teeth on a rotor that turns at a high rate of rotations minute (RPM) that cut and pulverize the garbage This is flushed down the drain and into the sewage system Disposers are normally located in the dishwashing scrapping area, pot and pan sinks, and vegetable prep sinks Parts • Control panel—Houses the START button (switch) and the STOP button (switch) • Cone—The basin between the sink top and the disposer to collect garbage prior to being pushed into the disposal (see Figure 8.21) • Reset button—Allows the motor to be restarted if it has been shut down due to overheating This happens when too much debris or a foreign object is put into the disposer • Rotor—The cutting device inside the disposer that cuts and grinds the garbage Operation Water is an integral part of the disposal process With some disposers, the water source is turned on automatically when the disposer is started On other models, the water must be manually turned on prior to the disposer being turned on Gasket FIGURE 8.20 Source: Salvajor Chapter • Sanitation Equipment 145 Optional Pre-Rinse Plumbing Vacuum Breaker Solenoid Value With Flow Control " Value (NF) Incoming Water " Plumbing Reduced to " Water Inlet Cone 2" or 3" Drain Control Incoming Power FIGURE 8.21 Soiled dish table for a one-tank dishwasher showing the prerinse operation and parts of a disposer Source: Salvajor Do not attempt to operate a disposer without water running directly into it in a steady stream To properly operate a disposer: • Push the START button on the control panel • Make sure that there is a steady stream of water going into the disposer • Feed garbage into the disposer in a steady continuous flow Do not overload the unit with an excess amount of debris Keep your hands away from the disposer • When all the garbage has been run through the disposer, allow the unit to run for three minutes, with the water running, to clear itself of all ground debris • Push the STOP button on the control panel to stop the disposer Do not put the following into a disposer as they could be expelled from the unit and cause injury: • Clam or oyster shells • Glass, china, or plastic • Metal such as bottle caps, aluminum foil, tin cans, knives, forks, or spoons • Drain cleaner or other caustic cleaners Occasionally, the disposer will stop while it is in operation, either because it is overloaded or an object has caused it to jam When this happens: • Depress the STOP button • Turn off the electrical supply by flipping the circuit breaker to the OFF position at the electrical panel • Free the rotor from its jammed condition by reversing the rotor rotation This should be done using a de-jamming tool supplied with the disposer or a long wooden stick When released, the rotor should move freely • Remove all foreign material that caused the jam • Wait several minutes to allow the motor to cool down • Depress the RESET button that is located on the bottom of the disposer Turn the electrical supply ON at the electrical panel • Depress the START button (see Figure 8.22) 146 Chapter • Sanitation Equipment Reset Button FIGURE 8.22 RESET button for a disposer Source: Salvajor Cleaning The exterior of the disposer can be cleaned with a damp towel If heavily stained, a nonabrasive cleaner or mild detergent can be used The interior of the unit self-cleans when the disposer is left running for three minutes after all the debris has been sent through Maintenance There is no maintenance to be performed on the disposer Questions Explain how a high-temperature dishwasher and a low-temperature dishwasher sanitize dishes Discuss the different styles of dishwashers What is a booster heater? Why is it important? Explain the purpose of having three basins in a pot and pan sink How often should the water be changed in a pot and pan sink? Explain how a garbage disposal works Project Play the role of a foodservice manager and train a new employee in the procedure of checking that the dishwasher in your lab is set up properly Train them on the correct procedure to rack, prerinse, wash, and dry dishes Show them how to disassemble and clean the dishwasher Acknowledgments Ecolab Inc., St Paul, MN Hobart Corporation, Troy, OH Metal Master Food Service Equipment Inc., Smyrna, DE Salvajor Corporation, Kansas City, MO Chapter • Sanitation Equipment 147 Web Sites Blakeslee www.blakesleeinc.com Jackson MSC www.jacksonmsc.com Ecolab Inc www.ecolab.com The Stero Company www.stero.com Hobart Corporation www.hobartcorp.com Salvajor Corporation www.salvajor.com Resources Birchfield, John C (1998) Design and Layout of Foodservice Facilities New York, NY: John Wiley & Sons, Inc Katsigris, Costas & Thomas, Chris (1999) Design and Equipment for Restaurants and Food-service: A Management View New York, NY: John Wiley & Sons, Inc Kazarian, Edward A (1997) Foodservice Facilities Planning, 3rd ed New York, NY: John Wiley & Sons, Inc Scriven, C & Stevens, J (1982) Food Equipment Facts New York, NY: John Wiley & Sons, Inc Product specification sheets and owners manual from the following companies: Ecolab Inc Hobart Corporation Jackson MSC Metal Masters Foodservice Equipment Co The Salvajor Company APPENDIX The Competency verification sheet should be signed by the classroom/lab instructor or by the food service manager The student or the employee should also sign it By virtue of both signatures, the instructor/ manager and the student/employee acknowledge that the student has been trained and understands the safe operation of the piece of equipment signed for Additional pieces of equipment may be added to the list Competency Verification Sheet Equipment Mixer Slicer Cutter mixer Deep fat fryer Pressure steamer Braising pan Dishwasher Disposal 148 Instructor Student INDEX A Abrasive cleaners, 2–3 Acid cleaners, Air-cooled refrigeration systems, 112, 114 Amana, 84, 86 American Red Cross, 22, 28 Ansul, 108, 109 B Baffle filter, 74, 104, 109 Blodgett, 75, 77, 78, 80, 81, 83, 90, 111 Boil out, fryer, 64, 65 Booster heater, 130, 136 Bowl guard, 32 Braising pan, 100–103 cleaning, 102 maintenance, 103 operation, 101–102 parts, 101 British thermal unit, 50, 51 BTU See British thermal unit Buffalo chopper, 29, 44 Bunn-O-Matic, 69, 70, 71 Burner control knob, 50, 51, 53, 54 Burns, 19 C Cal rod, 50, 52 Can opener, 47–48 assembly, 48 blade, 47 cleaning, 48 gear, 47 maintenance, 48 parts, 47 Carbonated beverage dispenser, 125–128 cleaning, 127–128 maintenance, 128 operation, 127 parts, 127 Carbon monoxide, 17, 18, 19 Carriage tray, 36 Carrousel dishwasher, 131 Center for disease control, CFM See cubic feet per minute Chemical sanitizing, 1, Chlorine compounds, 1, 3–4 Circuit box tag, 17, 19 Circuit breaker, 17, 19 Clean dish table, 130, 131 Clean drain board, 130, 142 Cleaning, 1, 2–3 agents, Cleveland, 87, 91, 92, 96, 99, 100 Coffee brewing equipment, 69–72 airpot brewing, 70–72 decanter brewing, 70–72 urns, 69–72 parts, 69–70 Combination steamer ovens, 74, 90–94 cleaning, 90, 93 maintenance, 94 operation, 91–93 parts, 91 Compressor, 112–113 Condenser, 112–113 Conference for Food Protection, 7, Convection oven, 74, 75, 77, 78, 79 Conventional oven, 74, 75, 78, 79 Conveyer oven, 74, 80–83 cleaning, 82 maintenance, 82–83 operation, 82 parts, 80–82 Cook and hold, 74 cycle, 79 Cooler, walk-in, 117–121 Cres Cor, 66, 67 Cubic feet per minute, 103 Cutter mixer, 40–44 cleaning, 43–44 cut mix attachment, 42 knead attachment, 42 maintenance, 44 operation, 43 parts, 41–42 D Deck oven, 75 Defrost time clock, 119 Degreasers, 1, Delfield, 115, 116 De-liming, 89, 90 Detergent, 1, dispenser, 134, 142 dry, mild, powder, Dishwasher, 130, 131–141 high-temperature, 130–131 low-temperature, 130–131 Disposer, 144–146 cleaning, 146 operation, 144–146 parts, 144 E Ecolab, 6, 134, 143, 147 Edlund, 47, 49 Electricity, 19 Electric ranges, 54 Evacuation plan, 20 Evaporator, 112–113 150 Index F H FDA inspection report, FDA Model Food Code, 6, 7, 10, 16, 28 FDA See Food and Drug Administration Fence, 35 Filtering, fryer, 63–64 manual, 63, 64 power, 64 Fire class A, 17, 21 class B, 17, 21 class C, 17, 21 class K, 17, 21 evacuation plan, 20 extinguisher, 21, 22 safety, 19–21 suppressant systems, 74, 103, 106–109 Fire, class A, 17, 21 Fire, class B, 17, 21 Fire, class C, 17, 21 Fire, class K, 17, 21 First aid, 22, 23 kit, 22 Food code local, 10 state, 10 Food cutter, 44–46 cleaning, 46 hub attachment, 29, 45 maintenance, 46 operation, 46 parts, 45 Food and Drug Administration, 7, 8, 9, 11 Freezer, reach-in, 115–117 Freezer, walk-in, 117–121 cleaning, 120 maintenance120–121 operation, 120 parts, 118–119 French plate, 50, 52 Fryer, 61–65 baskets, 62–63 cleaning, 63–64 drain valve, 61 kettle, 61 maintenance, 65 operation, 61–63 HACCP See Hazard Analysis Critical Control Point Hazard Analysis Critical Control Point, 7, 8, 10 Hazard Communication Standard, 17, 23 HCS See Hazard Communication Standard Health department, 7, inspection, 7, 12–14 report, 14–15 Heat sanitization, 1, Heimlich maneuver, 17, 23 High production oven, 75 High-temperature dishwasher, 130–131 Hobart, 30–36, 38–42, 44–46, 49, 131, 133, 135–141 Hood, 74, 103 Hot holding cabinet, 65–68 G Garland, 61, 64, 65, 76 Gas, 18–19 explosions, 18 ranges, 54 Gauge plate, 36 Griddle, 58–60 cleaning, 59–60 grease trough, 58, 59 operation, 59 plate, 58, 59 Groen, 88, 95, 96, 99, 100, 101 I Ice dispenser, 121, 123 Ice harvest, 112, 122 Ice machine, 121–125 capacity, 121 cleaning, 124 maintenance, 124–125 parts, 123 Ice storage bin, 121, 124 Impinger oven, 80 Index knob, 36 Induction coil, 56 Induction cooktop, 55–58 cleaning, 57 maintenance, 58 operation, 57 Iodine compounds, 1, 3, K Knife, 17–18, 22, 32, 35 blade, 36 cover, 36 handling, 18 sharpening, 39–40 Kolpak, 118, 119, 121, 125 L Low-temperature dishwasher, 130–131 M Magnetic field, 56 Magnetron, 74, 84 Maintenance, 4–6 schedule, 4, 5, Makeup air short cycle, 104, 106, 107 summer, 104, 106 system, 74, 103–110 winter, 104, 105 Manitowoc, 122, 123 Material Safety Data Sheets, 17, 23, 24 Meat grip, 36 Mechanical equipment, 30 Index 151 Mercaptan, 17, 18 Microwave oven, 5, 83–87 cleaning, 85 maintenance85–86 operation, 84–85 parts, 84 Mixer, 30–35 agitators, 32 assembly, 34–35 attachment hub, 30, 32 beaters, 32 belt-driven, 30 cleaning, 34 disassembly, 34 gear-driven, 30 maintenance, 35 operation, 32–33 parts, 31–32 whips, 32 Mixing baffle, 41, 42 MSDS See Material Safety Data Sheets Multiplex, 126 N National Fire Protection Association, 103, 104 NFPA See National Fire Protection Association O Occupational Safety and Health Administration, 6, 16, 17, 23, 28 One-tank dishwasher, 131–136 cleaning, 135 maintenance, 135–136 operation, 133–135 parts, 131–133 Open burner, 50, 52 OSHA See Occupational Safety and Health Administration Oven, 74–87 blower wheel, 76 cavity, 75 cleaning, 79–80 convection, 74, 75, 77–79 conventional, 74, 75, 78, 79 conveyor, 74, 80–83 deck, 75, 76 high production, 75 maintenance, 80 microwave, 84–86 mode, 92 P Pilot light, gas, 51–52 Postmix carbonated beverages, 112, 125–127 Pot and pan sink, 141–143 cleaning, 143 maintenance, 143 operation, 142–143 parts, 141–142 Pounds per square inch, 74, 99 Premix carbonated beverages, 112, 125–127 Prerinse, 130, 134 Pressure steamer, 87–90 cleaning, 88 maintenance88, 89 operation, 87, 88 parts, 87 Proof box, 65 Proofing cabinet, 65–68 Proofing process, 65–66 PSI See Pounds per square inch Pumice stone, 59, 60 Q Quaternary ammonium compounds, 1, 3, R Ranges, 52–55 cleaning, 54–55 maintenance, 55 Refrigerant R-22, 112, 113 Refrigerator, reach-in, 115–117 cleaning, 117 maintenance, 117 operation, 115–117 Refrigerator, walk-in, 117–121 cleaning, 120 maintenance, 120–121 operation, 120 parts, 118–119 Reset button, 130, 136, 144 Rinse arm, 133, 137 Rinsing, 2, S Salvajor, 144, 145, 146 Sanitizing, 1, 3–4 dispenser, 134 Seasoning, griddle, 59 Short cycle makeup air, 104, 106, 107 Slicer, 29, 30, 32, 35–44 assembly, 38 automatic mode, 29, 37 cleaning, 37–38 disassembly, 37 lubrication, 40 maintenance, 39–40 manual mode, 29, 37 parts, 35 Soiled dish table, 130–131 Soiled drain board, 130, 141 Solid surface (flat top), 50, 52 Solvent cleaners, 1, Spark ignition, 50, 51 Standing pilot light, 50, 52 Stationary kettle, 74, 94, 95, 96 Steam equipment, 86–87 Steamer, pressure, 87–90 Steam generator, 74, 86, 89 152 Index Steam-jacketed kettle, 94–100 maintenance, 98–100 operation, 97–98 parts, 94–96 Steam mode, 93 Steam sources, 86, 87 Summer makeup air, 104–105, 106 Surfactants, 1, operation, 138–140 parts, 137–138 Tilting kettle, 74, 94–100 V VCM See Vertical cutter mixer Vertical cutter mixer, 30, 40–44 Vulcan, 52–55, 57–59 T Thermometer, 112, 113, 114 Thermostat, 50–51, 54, 58, 61, 66, 67, 79, 101, 112, 113 Three-tank dishwasher, 136–141 cleaning, 140–141 maintenance, 141 W Wash arm, 133, 137 Water-cooled refrigeration systems, 112, 114 Winter makeup air, 104, 105 ... A Restaurant food service equipment/John A Drysdale.—1st ed p cm Includes index ISBN-13: 978-0-13-501788-3 (alk paper) ISBN-10: 0-13-501788-2 (alk paper) Food service? ??Equipment and supplies Food. .. introductory foods class, a sanitation and food safety course such as ServSafe, or in more advanced courses dealing with kitchen layout and design, equipment purchasing, or foodservice engineering... many projects including kitchen design and layout, foodservice operations, and college curriculum development He is active in the Council of Hotel, Restaurant, and Institutional Education (CHRIE),