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COPYRIGHTED MATERIAL Index A Assembly area 84 Blank 551 Absorption

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COPYRIGHTED MATERIAL Index A Assembly area 84 Blank 551 Absorption Powered By Docstoc
					Index
A                                         Assembly area, 84                     Blank, 551
Absorption ratio, 486                     Assembly line flow, 76–80             Blast chilling, 442–444
AC (alternating current), 132             Atmosphere, 29–35, 60–61              Blenders, 494–496
Accessibility, 20–21                      Atmospheric vacuum breaker, 199       Blower-dryer, 469
ADA, see Americans with Disabilities      Audits, energy, 128–129               Boiler, 177–178, 433
     Act                                  Augurs, 199                           Boilerless steamers, 177
Affiliate Retail Electric Providers       Aureole (Las Vegas), 48, 534          Boiling, steam cooking vs., 415–416




                                                                        AL
     (AREPs), 148                         Austenitic steel, 279                 Boning knife, 515
Aggregate floor surfaces, 248–249         Avery, Arthur, 290                    Booster heaters (dishwashers), 474–475
Agitator (food mixer), 485–486                                                  Booth seating, 54, 105–106




                                                                    RI
Agitator kettle, 445                      B                                     Bottled water, 187–188
Air conditioning, see Heating,            B. R. Guest, 8                        Bottle wells, 51




                                                               TE
     ventilation and air conditioning     Back bar, 50–51                       Bowl adapter, 486
Air-Conditioning and Refrigeration        Backflow, 188–189                     Bowl dolly, 486
     Institute (ARI), 328                 Back of the house:                    Bowl guards, 488
Airline foodservice kitchens, 82
Air pollution control, 239
                                                        MA
                                            budgeting for, 70
                                            flow plans for, 76–80
                                                                                Bowl jacket, 488
                                                                                Branding, 5–6
Airpot (coffeemaker), 504                 Back-of-the-house office, 118         Braziers, 525
Air quality, 160, 228–231                 Back to back flow plan, 76–77         Brewer, 504
                                                 ED

Air shutter, 165                          Bahama Breeze, 8                      BRI (building-related illness), 228
À la carte, 340                           Bakery area, 75, 87–89                Brick oven, 359
Alloy, 551                                Bakery ovens, 362–363                 Brinker International, 8
                                              HT


Alternating current (AC), 132             Baking station, 89                    British thermal unit (Btu), 143, 327, 374
Aluminized steel, 524                     Balanced system, 234                  Broilers, 392–404
Ambiance, 29                              Ballast, 209, 211–212                   buying, 402–403
                                          IG




American Gas Association, 111, 136        Banquet kitchens, 93–94                 charbroiler, 395–399
American National Standards Institute     Banquet needs, 55–58                    maintenance, 171, 403
     (ANSI), 291                          Banquet rooms, 106–107                  overhead, 393–395
                                 R




American Restroom Association, 109        Banquet space, arranging, 107           specialty, 399–401
                              PY




American Society of Heating,              Banquette, 53                         Broiler station, 84
     Refrigeration and Air-Conditioning   Bar die, 49                           Btu, see British thermal unit
     Engineers (ASHRAE), 160,             Bars, 47–53                           Bubble diagram, 78, 79
                       CO




     227–230, 232, 238                    Bar sinks, 51, 195                    Budgeting for kitchens, 67, 69–71
Americans with Disabilities Act (ADA):    Base, table, 55                       Building-related illness (BRI), 228
  and site selection, 20–21               Base metal, 551                       Building size/shape, 18–19
  and space planning, 118–122             Basket rack (fryers), 370, 383        Burger King, 227
Ampere, 130–131                           Batch cooking, 84                     Burner ports, 165
ANSI (American National Standards         Battery, 342                          Burner tube, 165
     Institute), 291                      Beam scales, 309–310                  Burn-in, 345
Antimicrobials, 257–258                   Beer, draft, 326–327                  Burning speed, 165
Appliances, see Equipment                 Benches, 486                          Burnisher, 554
AREPs, see Affiliate Retail Electric      Bench scraper, 511                    Business plan, 13
     Providers                            Ben & Jerry’s, 315                    Bypass line foodservice, 82
ARI (Air-Conditioning and                 Beverage areas, planning, 108–109
     Refrigeration Institute), 328        Beverage costs, 16                    C
Artificial lighting, 210–214              Beverage service equipment, 325–327   Cable, 130
Artwork, use of, 216–217                  Bimetallic thermometers, 519          Cafeterias, service area for, 81–82
ASHRAE, see American Society of           Biofilm, 332                          California-style kitchen, 77
     Heating, Refrigeration and           Biomass technology, 150–151           Canfield, Justin H., 288–290
     Air-Conditioning Engineers           Bisque, 542                           Cappuccino, 504


                                                                                                                      595
596    ■   INDEX


Capture velocity, 236                   Color, use of, 215–219                  Cook-and-carry franchises, 9
Carbon soot, 165                        Colorfast, 569                          Cook-and-hold ovens, 354–355
Carpets, 221, 250–251                   Color rendering index (CRI), 208        Cook-chill, 438–452
Carts, 310, 448–449. See also Vending   Color temperatures, 209                   blast chilling, 442–444
     carts                              Comal, 401                                buying equipment, 450–451
Cartwright, Rick, 334–336               Combination pot-dish sinks, 195           cleaning equipment, 452
Casters, 114                            Combined heat-power (CHP), 156–157        food safety with, 440–442
C corporation, 13                       Combi ovens, 414, 430–433                 fresh vs., 438–439
CCPs (critical control points), 254     Combi-pan, 412                            prechill preparation, 442
Ceilings, 221                           Combi-wave oven, 364                      rethermalization, 447–449
Ceiling-type refrigeration, 316         Combustion (of waste), 264                storage of food, 447
CE Marking, 293                         Comfort zone, 224                         theory behind, 440–442
Ceramic knife, 513                      Commercial Kitchens (American Gas         tumble chilling, 445–446
Ceramic plateware, 541                      Association), 111                     using equipment, 451–452
Ceramic steel, 516                      Commercial kitchen ventilation (CKV),   Cook-cool tank, 446–447
Ceramic tile, 249                           233–239                             Cooking efficiency, 151
Certification agencies, 291–293         Compact fluorescent lamps (CFLs),       Cooking oils, 376–378
CFC (chlorofluorocarbon), 314               212–213                             Cooking suite, 66, 68
CFLs (compact fluorescent lamps),       Compartment steamers, 423               Cooking zone, 371
     212–213                            Competition, researching, 12            Coolers, walk-in, 322–324
Chairs, 53–55                           Composting, 263–264                     Cost segregation, 24
Charbroilers, 171, 395–399              Compressor, 226, 314                    Counters scales, 309
Chatron-Michaud, Christophe, 534–535    Computerized fryers, 373–374            Countertop griddles, 405
Cheesemelter, 399–400                   Concentrating Solar Power (CSP), 150    Coupe-style, 543
Chef’s knife, 515                       Concept(s), 1–10                        Cowls, 469
Chez Panisse, 204–205                     branding, 5–6                         CRI (color rendering index), 208
Chi, Tony, 60                             changing, 9–10                        Critical control points (CCPs), 254
Child, Julia, 2                           convenience, 9                        Crumb tray, 370
Chili’s, 8, 47                            creating, 3                           Crystal, 537
Chiller, 328–329                          defined, 1                            CSA International, 292
China cap, 512                            multichain operators, 8               CSP (Concentrating Solar Power), 150
Chinese range, 344                        multiple locations, 8                 Curved unloader, 468
Chlorofluorocarbon (CFC), 314             nontraditional, 6–7                   Cutlery polisher, 554
Choate, Fred, 217                         second tier, 8                        Cutting boards, 516–517
Chromaticity, 209                         theme restaurants, 5                  CVAP, see Controlled evaporation cooker
CIA (Clean Indoor Air), 228–230         Concept development, 1                  Cycling thermostat, 371
Cigarettes, 229–231                     Concrete floors, 249–250
Circuit, 130                            Condensation, 178                       D
Circuit breaker, 130                    Condenser, 226, 314, 469                Damask weaves, 562
Circular dishwashing systems, 470–472   Conduction shelves, 446                 Damp-labeled, 210
CKV (commercial kitchen ventilation),   Conductors, electrical, 130             Dance floor, 58
     233–239                            Conformité Européenne, 293              Daniel Boulud Brasserie (Las Vegas), 207
Cladding, 524                           Connectionless steamers, 426–427        Darden Restaurants, Inc., 8
Clamshell griddle, 406–407              Conservation, 151–156, 190–192          Data-loggers, 522
Classroom-style seating, 56             The Consultant (magazine), 2            DC (direct current), 132
Clean Air Act, 316                      Contact grill, 407                      Deck (of oven), 348
Clean-air vacuums, 251                  Continuous cooker, 358                  Deck ovens, 350–351, 362, 366
Clean energy, 149                       Continuous feed, 478                    Deco-mats, 559
Clean Indoor Air (CIA), 228–230         Continuous toaster, 498–499             Decoying, 90, 544
Cleaning, see specific areas and        Controlled evaporation cooker (CVAP),   Del Frisco’s Double Eagle Steakhouses, 8
     equipment                              381                                 Demand charge, 141
Cleaver, 515                            Convection ovens, 348–349               Demand meter, 138, 139
Closed circuit, 130                     Convection steamers, see Pressureless   Demographics, 10–12
Cobra, 325                                  steamers                            Depreciation, 276–278
Coffee makers, 502–506                  Convenience-oriented restaurants, 17    Deregulation of utilities, 148–149
Cogeneration, 156–158                   Convenience restaurants, 9              Desiccant HVAC systems, 227
Cohen, Eddie Lee, 60                    Convenient meal solutions, 9            Design, 64. See also Kitchen design;
Colanders, 512                          Conveyor broilers, 400                      Restaurant design
Cold plate, 51                          Conveyor dishwashers, 467–474           Design program, 31
Cold zone, 371                          Conveyor ovens, 351–352, 366            Design team, 31–32
                                                                                                             INDEX   ■     597

Destination-oriented restaurants, 17       E-lamps, 213                                quality of, 279–282
Detergent, 461–462                         Electrical inventory, 134                   safety and training, 301–302
Diffusers, 236                             Electric bill, 137–143                      service providers, 302–304
Digital electronic scales, 308–309         Electric discharge lamps, 210–211           start-up, 296–297
Digital meter, 138                         Electric equipment, 279–280. See also       trends in, 285–286
Dimensionally stable, 559                       specific types of equipment            used, 280–284
Dining areas/rooms, 42–43, 104–107         Electricity, 130–134, 303                   writing specifications, 287–296
Dining by Design (Eddie Lee Cohen          Electric meters, 138–139                  Equipment key, 111
     and Sherman R. Emery), 60             Electrolux Professional, 440              ER (elliptical reflector) lamp, 214
Dipper, 518–519                            Electrolyzed water (E-water), 187         Ergonomics, 243–245
Direct current (DC), 132                   Eleven Madison Park (New York City), 38   Espresso machines, 504–506
Direct draw, 326                           Elias, Brad, 60                           ETL Senko, 293
Direct lighting, 208                       Elliptical reflector (ER) lamp, 214       Evaporator, 225, 314
Discharge systems, see Drains and          Emery, Sherman R., 60                     Exclusivity clause, 26
     discharge systems                     Energy audit, 128–129                     Exhaust fans, 236–239
Dish sinks, 195                            Energy-efficient buildings, 158–159       Exhaust hoods, 233–239
Dish tables, 467                           Energy efficient rating (EER), 226        Expenses, projected, 14
Dishwashers:                               Energy index, 143                         Extraction, 237
  conveyor, 467–474                        Energy management, 126–158. See also      Extractor, 575
  flight-type conveyor, 472–474                 specific types of energy
  glasswashers, 465–466                      audits, 128–129                         F
  mechanical pot/pan washers, 481–482        conservation of energy, 151–156         Fabrication area, 82–83
  sizes and ratings for, 462–464             constructing energy-efficient           Face to face flowplan, 77
  stationary-rack, 466–467                      buildings, 158–159                   Fast casual restaurants, 7
  undercounter, 464–465                      consumption charges, 141–145            Fat turnover, 377
Dishwashing, 112–113. See also Food          and energy use, 126–127                 FCSI, see Foodservice Consultants
     waste disposers                         and future of power industry, 147–158        Society International
  booster heaters, 474–475                   power failures, 146–147                 Feasibility studies, 10–17
  choosing system for, 458–464               proactive, 137–141                      Feed grip, 490
  circular systems, 470–472                  system for, 127–128                     Fees, budgeting for, 70
  detergent for, 461–462                   Energy management system, 127–128         Field convertible dishwashers, 461, 466
  and machine maintenance, 475–476         Energy Star rating, 152                   50/50 blend fabric, 561
  power sinks, 482–483                     Entrances/entry areas, 41–42, 104,        Filters and filtration (fryers), 370, 383
  temperature for, 460–461                      120–121                              Financial feasibility study, 14–17
Display kitchen, 65–67                     Environment, interior, 206–240            Financing, 12–14
Docker, 529                                  and air pollution control, 239          Finger panels, 352
Dome strainer, 196                           color use, 215–219                      Finishes, for flatware, 552
Doors, 91–92                                 heating and air conditioning, 223–239   Finishing, 575
Double boilers, 525                          kitchen lighting and color, 218–219     Finishing station, 89
Double broilers, 394                         lighting, 206–216                       Fins (refrigeration), 314
Dough boxes, 529                             music, 221–223                          Fire extinguishers, 242, 243
Downlighting, 208                            noise and sound control, 219–223        Fire protection, 242–243
Downtown restaurants, 19                   Environmental psychology, 30              First impressions, 41
Draft beer service, 326–327                Environmental thermometers, 521           Flakers (ice), 330
Drains and discharge systems, 196–200      Equipment, 270–304. See also specific     Flame retention burner, 168
Draperies, noise control and, 221               types                                Flame spreader, 348
Drawer-style toaster, 497–498                analyzing purchases, 275–276            Flame stability, 165
Drip pan (broilers), 394                     buying, 280–284                         Flashbake oven, 364
Drip shield (tilting braising pans), 411     certification agencies, 291–293         Flash steamers, 429
Dry steam, 415                               depreciation, 276–278                   Flat-bottom fryer, 371
Dry storage, 115–116, 306–312                in display kitchens, 66                 Flat trucks, 310
Dual-voltage, 132                            electric, 134–136                       Flatware, 90, 537, 550–556
Duct-type refrigeration, 316                 gas vs. electric, 279–280               Fleming, Mike, 538
Dump pans, 383                               installation, 298–299                   Flight type conveyor dishwashers,
Dunnage racks, 312                           Internet sources for, 283–284                472–474
                                             leasing, 284–285                        Floating rods, 397
E                                            life-costing for, 273                   Floating suspension washer, 574
Earthenware, 542                             maintenance, 299–300                    Floor Plan Guide, 106
E-commerce, 283–284                          materials used for, 279–282             Floors and flooring, 58, 81, 92–93,
EER (energy efficient rating), 226           pricing, 69                                  247–252
598    ■   INDEX


Flow patterns, 74, 75                      maintenance, 171                        Green Guide, 188
Flow plans, 76–80                          oil-free, 385–386                       Green Restaurant Association (GRA),
Fluorescent lamps, 212–213                 pressure fryers, 380–382                     160, 252
Flutes, 548                                ventless, 386–387                       Green Seal, 252
Folders, 575                             Fry stations, 382–383                     Grid assembly (broilers), 394
Food costs, 16                           Fry-top range, 406                        Griddles, 392, 404–410
Food Equipment Facts (Carl Scriven       FSTC (Food Service Technology             Griddle station, 84
    and James Stevens), 113                   Center), 293                         Griddle stone, 410
Food Establishment Plan Review           Fuel adjustment charges, 143              Grills, 66, 392, 407, 408
    Guide, 95                            Furnishings, noise control and, 221       Griswold, 527
Food finisher, 400                       Fuse, 130                                 Grit, 516
Food mill, 512                                                                     Ground loops, 227
Food mixers, 485–490                     G                                         Ground source heat pump, 227
Food processors, 491–494                 GA (gauge), 282
Food safety, 95–96, 254–260              Gand, Gail, 68                            H
  with cook-chill, 440–442               Garde manger, 83                          HACCP, see Hazard Analysis of Critical
  in handling, 257–260                   Gas-assist ovens, 359                         Control Points
  with mobile foodservice, 46–47         Gas burners, 166–168, 344                 Half-round tables, 56
  required water temperatures, 200–201   Gas energy, 163–175                       Hand (fabric), 569
Food Safety Insights magazine, 258         burners, gas, 166–168, 344              Handbook of Steam Equipment
Foodservice Consultants Society            equipment maintenance, 169–171              (NAFEM), 420
    International (FCSI), 288              gas burner flame, 166                   Hand-held mixer, 489
Food Service Equipment Standards           pilot lights and thermostats, 168–169   Hand sinks, 195
    (NSF), 253–254                         pipes, gas, 174–175                     Hand tools, 508–512
Foodservice Information Library,           reading gas meters and bills,           Hand trucks, 310
    290–291                                  170–172                               Hanging dial scales, 310
Food Service Technology Center             safety rules, 303                       Hard-products slicer, 492
    (FSTC), 293                            saving, 172–174                         Hard water, 183
Food slicers, 490–491                      terminology, 164–165                    Hazard Analysis of Critical Control
Food warmers, 382, 499–502               Gas equipment:                                Points (HACCP), 95–96, 254–260,
Food waste disposers, 477–480              electric equipment vs., 279–280             286, 313, 316
Foot-candles, 208                          fryers, 372                             HCFCs (hydrochlorofluorocarbons),
Foot treadle, 324                          steam generators, 434                       315
Forging, 513                             Gauge (GA), 282                           Head space (steam kettles), 420
Forks, kitchen, 512                      General partnership, 13                   Health ordinances. See also Safety and
Forming area, 89                         General storage, planning for, 114–117        sanitation
Free-flow foodservice, 82                Generators, steam, 433–434                 for mobile foodservice, 46–47
Freezers, walk-in, 322–324               Geoexchange technology, 227                for restrooms, 43
The French Chef (television show), 2     Geothermal power, 151                     Heat, 175, 339
French hotplates, 346                    Gino’s Italian Ristorante (Idaho), 217    Heating, ventilation and air conditioning
French press, 504                        Glare zone, 215                               (HVAC), 223–239
French whip, 510                         Glassware, 90, 537, 545–551                air quality, 228–231
Fresh cooking, cook-chill vs., 438–439   Glasswashers, 465–466                      commercial kitchen ventilation,
Friedman, Phil, 8                        Glaze, 542                                    233–239
Front bar, 49–50                         Glide tables, 57                           energy conservation, 154
Front of the house, budgeting for, 70    Globe Restaurant (New York City), 39       heat recovery, 158
Fryer basket, 370                        Glossary of Equipment Terminology          system components, 224–226
Fryer cabinet, 370                           (Justin H. Canfield), 288–290          system maintenance, 231–233
Fryers, 368–388                          Go-dark clause, 26                         technology advances, 226–227
  buying, 383–385                        Golden Corral (Raleigh, North             Heating plant, 224
  capacity, 374                              Carolina), 301                        Heating system, 224–226
  care/conservation of oil, 376–380      Gotham Bar and Grill, 36                  Heat pipe exchangers, 226–227
  components of, 369–372                 GRA, See Green Restaurant Association     Heat pumps, 158, 226–227
  computerized, 373–374                  The Grape Escape (Boise, Idaho), 39       Heat pump water heater (HPWH),
  cooking guide, 375                     Grates (charbroilers), 397                    158, 201
  electric, 373                          Gravity feed soft-serve machines, 327     Heat recovery, 156–158
  fry station, 382–383                   Grease, 237                               Heat recovery time, 371
  gas, 372                               Grease interceptor, 197–198               Heat transfer rate, 415
  infrared and induction, 372–373        Grease tray (broilers), 394               Heat zones, 404
  installation, 374–376                  “Green” certification, 159–160            Heavy-duty griddle, 406
                                                                                                           INDEX   ■    599

Heavy-duty range, 342                     Infrared fryers, 372–373                    ventilation, 233–239
HEPA (high-efficiency particulate air)    Infrared jet impingement burner, 168        warewashing area, 89–91
    filters, 232                          Infrared thermometers (IRTs), 521         Kitchen scales, 517–518
HET (high-efficiency toilet), 192         Ingredient room, 75                       Klein Forest, Texas, High School,
HFC (hydrofluorocarbons), 315             The Insider’s Guide to Demographic            124–125
High-efficiency particulate air (HEPA)         Know-How, 11                         Knives, 513–517
    filters, 232                          Installation of equipment, 298–299. See   kPa (kilopascal), 458
High-efficiency toilet (HET), 192              also specific equipment              Kulteo, Pat, 60
High-limit thermostat, 371–372            Insulation, 160                           kVA (kilovolt ampere), 138
High power factor (HPF), 209              Insurance, 26                             kWh (kilowatt-hour), 138
High-speed surface range tops, 346        Integral lamps, 212
Hobs, 346                                 Internal Revenue Service, 531–532         L
Holding area, 84                          International Organization for            Labor costs, 14–17
Holding containers, 529–531                    Standardization (ISO), 291–292       Ladles, 518
Holding station, 85                       Inventory, electrical, 134                Lamp lumen depreciation, 209
Holloware, 537, 552                       Inventory turnover rate, 114              Landfills, 264–265
Hollow-ground blade, 514                  Ionizer, 232                              Landing spaces, 92
Hollow-square system foodservice, 82      Ironers, 576                              Lang, George, 60
Home replacement meals (HRM),             IRTs (infrared thermometers), 521         Laundry (table linens), 571–577
    35, 37                                ISO (International Organization for       Lavatories, 192
Hotelware, 542                                 Standardization), 291–292            Lawson, Fred, 109
Hot-food table, 501                                                                 Layer platforms, 310
Hot isostatic pressing, 513               J                                         Layout, 64. See also Space allocation
Hot line, 83, 84                          James Hotels, 8                                and planning
Hot-water heating, 200–201                Jet, 165                                  Lazy steam, 424
HPF (high power factor), 209              Juicers, 496                              Lease-purchase options, 27
HPWH, see Heat pump water heater                                                    Leasing:
HRM, see Home replacement meals           K                                           building space, 18–19, 23–27
Hubbelite, 249                            K (kelvins), 209                            equipment, 284–285
Human engineering, 73                     Keller, Thomas, 539                       LEDs, see Light-emitting diodes
Humidity, 316–317                         Kelvin, Baron William Thomson, 209        LEED certification, 159–160
Humitech International Group, Inc., 317   Kelvins (K), 209                          Licensing, of music, 221–223
Hungerford, Jim, 390–391                  Kick plate, 91                            Life cycle, of restaurants, 8
Hussman Modular Defrost, 317              Kilopascal (kPa), 458                     Life cycle costing, 273. See also Total
HVAC, see Heating, ventilation and air    Kilovolt ampere (kVA), 138                     cost of ownership
    conditioning                          Kilowatt-hour (kWh), 138                  Light and lighting, 206–216
Hydrochlorofluorocarbons (HCFCs), 315     Kilowatt-hour meter, 138, 139               artificial lighting, 210–214
Hydrofluorocarbons (HFC), 315             King, Allan P., Jr., 455–456                and energy conservation, 154
Hydrogenated vegetable oil, 376–377       Kiosks, 46                                  fixtures, 214
                                          Kitchen design, 64–97                       levels, light, 214–215
I                                           ADA requirements, 121–122                 measuring light, 208–210
Ice builder, 445                            bakery area, 87–89                        for parking areas, 103
Ice makers and dispensers, 327–332          budgeting for, 67, 69, 70               Light-emitting diodes (LEDs), 210–211
Ice shock, 438. See also Cook-chill         and cost controls, 64                   Lighting transition zone, 207–208
IESNA (Illuminating Engineers’ Society      display kitchen, 65–67                  Light loss factors, 209
     of North America), 103                 flow plans, 76–80                       Limited liability corporation (LLC), 14
Illuminating Engineers’ Society of          food safety, 95–96                      Limited partnership, 13
     North America (IESNA), 103, 210        human engineering checklist, 73         Linens, see Table linens
Illumination, 208                           lighting and color, 218–219             Lipsky, Linda, 36
Impinger/conveyor ovens, 351–352            and need for eventual expansion, 65     Liquefied natural gas (LNG), 163
Incandescent lamps, 210–211                 noise and sound control, 223            Liquefied petroleum gas (LP), 163
Incineration (of waste), 264                placement of kitchen, 71–72             LLC (limited liability corporation), 14
Income, projected, 14                       preparation areas, 82–84                LNG (liquefied natural gas), 163
Incomplete combustion, 165                  production areas, 84–87                 Load cell, 308
Incorporation, 13–14                        service areas/wait stations, 80–82      Loans, 12–14
Indirect lighting, 208                      service or banquet kitchens, 93–94      Location, researching, 11, 12
Indirect waste, 199                         and service system, 72–76               Locker rooms, planning, 117–118
Induction cooktops, 346–347                 space analysis, 80                      Lone Star Steak House and Saloon, 8
Induction fryers, 372–373                   space planning, 110–112                 Long-draw system, 326
Induction range tops, 66                    trends in, 65–67                        Lot size/shape, 18–19
600    ■   INDEX


Lowerators, 81                            Musculoskeletal disorders (MSDs), 244     Overhead broiler (overbroiler), 393–395
Low power factor (LPF), 209               Music, 221–223                            Overlaying, 552
LP (liquefied petroleum gas), 163                                                   Overrun (soft-serve machines), 327
L-shape flow plan, 77                     N                                         Ozone laundering, 571
Lumen, 208                                NAFEM, see North American
Lumen direct depreciation, 209                Association of Food Equipment         P
Lutron, 208                                   Manufacturers                         Palette knife, 511
                                          NAFEM Data Protocol (NDP), 285–286        Pallets, 310
M                                         Name, registration of, 3                  Palmer, Charlie, 48
Macaroni Grill, 8                         Napery, 558, 560, 561. See also Table     Pan glides, 318
Maintenance, 299–301. See also specific       linens                                Panini grill, 408
     equipment                            Napkins, 566, 567                         Pantry, 83, 86–87
Maintenance agreement, 25                 National Decisions System, 11             Parallel flow, 76–80
Marche kitchen, 66                        National Electrical Code, 141             Paring knife, 515
Market feasibility study, 10–12           National Fire Protection Association      Parking, 20, 102–103, 120
Marketplace configuration, 57                 (NFPA) standards, 234, 359, 374       Parrish, Bob, 531
Marks, Nolan, 302–304                     National Restaurant Association (NRA),    Partially hydrogenated vegetable oil,
Material Safety Data Sheet (MSDS), 475        13, 14, 262, 275, 278                      376–377
McDonald’s, 41, 156, 292                  National Sanitation Foundation            Partitions, portable, 58
MCOs, see Multichain operators                International (NSFI), 187, 253–254,   Pass-through refrigerator, 321
MDSs (musculoskeletal disorders), 244         292, 457                              Pass window, 75, 80
Measuring tools, 517–523                  NDP (NAFEM Data Protocol), 285–286        Pasta cookers, 387–388
Meat-cutting area, 75                     Needle injection steamers, 429            Pasta steamers, 429
Mechanical impact, 549                    Negative air pressure zone, 230           Patios, 39–40, 103–104
Mechanical ovens, 353                     Net metering, 143                         Peak loading (energy), 139
Mechanical pot/pan washer, 481–482        New equipment, used equipment             Peak shaving (energy), 146–147
Meeting rooms, 106–107                        vs., 271                              Peel, 529
Meeting space, arranging, 107             NFPA standards, see National Fire         PF (power factor), 141
Melman, Richard, 68                           Protection Association standards      PHF (potentially hazardous foods), 147
Menu development, 3–4                     No-hookup steamers, 177                   Photocells, 215
Mercerizing, 562                          Noise and sound control, 219–223          Piano whip, 510
Merchandising doors, 324                  Nontraditional concept, 6–7               Pilot lights, 168–169
Mercury vapor lamps, 213                  North American Association of Food        Pipe burner, 167
Metal halide lamps, 103, 213                  Equipment Manufacturers               Pipes, 174–175, 180
Metal sheath, 497                             (NAFEM), 285–286, 288, 420            Pitch, 543
Metering station, 445                     NRA, see National Restaurant              Pit smoker, 356
Methane, 163                                  Association                           Pizza equipment, 529
Metric labeling, 286–287                  NSFI, see National Sanitation             Pizza ovens, 353
Microwave ovens, 361–362                      Foundation International              Place setting, 537
Mills, Irving J., 539                                                               Plated flatware, 552
Mils (silver plate), 552                  O                                         Plates (for equipment), 404, 492
Mission statement, 3                      Occupancy sensor, 215                     Plateware, 539–546
Mixing station, 88                        Office area, planning, 118                  care and cleaning of, 543–544
Mobile foodservice, 44–47                 Ohm, 131                                    defined, 537
Modern Guide to Foodservice Equipment     Oil-free fryer, 385–386                     purchasing of, 544–546
     (Arthur Avery), 290                  Old Spaghetti Warehouse, 36               Platforms, 58
Momie cloth, 562                          One-fired plate, 542                      Plumbing fixtures, 192–200
Mongolian barbecue, 408                   On the Spot Repair Manual for             Pod brewing, 504–505
Monolithic floor, 249                          Commercial Foodservice Equipment     Polished plate, 542
Mops/mopping, 251–252                          (Nolan Marks), 302–304               Pom tongs, 511
Mortimer’s Idaho Cuisine (Boise), 37      Opacity, 239                              Portable bars, 52–53
Moving dishwashers, see Conveyor          Open-pot fryer, 369                       Portable broiler, 401
     dishwashers                          Operating capital, 12–14                  Portable dining, 104
MSDS (Material Safety Data Sheet), 475    Orifice, 164                              Portable partitions, 58
Mullion-type refrigeration, 316           OSHA, see U.S. Occupational Safety        Portion server, 519
Multichain operators (MCOs), 8, 18, 23         and Health Act                       Positive air pressure zone, 230
Multipurpose spaces, 38–39                Outdoor areas, planning, 102–104          Postmix system, 325
Multistage flash distillation, 181–182    Outdoor patios, 39–40                     Potentially hazardous foods (PHF), 147
Municipal approval, 26                    Oven cookware, 527–529                    Pots and pans, 481–483, 523–527
Murphy, Frank, 475                        Ovens, see Ranges and ovens               Pot sinks, 195
                                                                                                            INDEX   ■   601

Pounds per square inch (psi), 178, 415       medium-duty range, 341–343                tables and seating, 53–55
Pouring station, 51                          microwave ovens, 361–362                  trends in, 35, 37–41
Power burners, 164                           needs by type of operation, 340–341     Restaurant Growth Index (RGI), 17
Power factor (PF), 141                       new oven technology, 363–364            Restaurant Hospitality magazine, 43, 44
Power failures, 146–147                      rack ovens, 353–354                     Restrooms, 43–44, 109–110
Power grid, 138                              range oven, 347–348                     Retail Electric Providers (REPs),
Power industry, future of, 147–158           range top, 340–347                           148, 149
Power sinks, 482–483                         rotisserie ovens, 357–358               Retarders, 363
Preliminary space plan, 99                   smoker-cookers, 355–356                 Rethermalization, 439, 447–449
Premix system, 325                           specialty range, 343–344                Rethermalization cart, 448–449
Preparation areas, 75, 82–84                 types of burners, 344–345               Return on investment (ROI), 275, 276
Pre-prep, 82–83                              wood-fired ovens, 359                   Reverberant sound, 220–221
Prep sinks, 196                            Range top power burner, 168               Reverse osmosis (RO), 182
Prerinse station (food waste disposers),   Rapid-cook ovens, 363–364                 RGI (Restaurant Growth Index), 17
     477                                   Ratchet clause, 139                       Rice steamers, 429
Pressure footprint, 230                    Rat-tail tangs, 514                       Riell, Howard, 40
Pressure fryers, 380–382                   Reach-in refrigerated storage, 319–322    Ring burner, 167–168
Pressureless steamers, 425–428             Reactive organic gases (ROGs), 239        Risers, 58
Pressure steamers, 423–425                 Real estate taxes, 26                     RO (reverse osmosis), 182
Prewash option, 468                        Receiving area, 75, 113–114, 306          ROGs (reactive organic gases), 239
Primary air, 165                           Recognition clause, 25                    ROI, see Return on investment
Private dining rooms, 37–38                Rectangular hotplates, 346                Rolled edge, 542
Product flow, 72–76                        Recycling, 261–264                        Roll-in refrigerated storage, 319–322
Production areas, 83–87                    Redesign, 34–35                           Romano’s Macaroni Grill, 223
Production line, 75                        Reflectors, 214, 397                      Rotisserie, 401
Projected expenses, 14                     Refrigerant, 225, 314                     Rotisserie ovens, 66, 357–358, 366
Projected income, 14                       Refrigerants, Naturally!, 315             Rough-ins, 69
Proofers, 363                              Refrigerated storage, 312–332             Runners (table), 559
Proofing, 363                                maintenance for, 324–325                R-value, 160
Proofing station, 89                         reach-ins and roll-ins, 319–322
Proprietary specifications, 288              selecting refrigerators, 317–322        S
Protective lighting, 210                     space planning for, 116–117             Safe Drinking Water Act, 184–185, 188
Psi, see Pounds per square inch              specialty units, 325–332                Safety and sanitation, 241–260. See also
Psychographics, 11                           walk-in coolers and freezers, 322–324        Waste management
Public areas, 100–101, 121                 Refrigerated tons, 226                      cleaning stainless steel, 252
Pump-fill station, 445                     Refrigeration circuit, 313                  employee comfort and safety, 245–247
Pyramiding, 549                            Refrigeration cycle, 313                    equipment safety, 301–303. See also
                                           Refrigerator heat, recovery of, 158            specific types of equipment
Q                                          Regulation valves, 188                      ergonomics, 243–245
QSR, see Quick-service restaurants         Relative humidity, 316–317                  fire protection, 242–243
Quarter-round tables, 56                   Remodeling, 36                              floor cleaning and maintenance,
Quartz sheath, 497                         Renewable energy, 149–151                      250–252
Quick-casual restaurants, 7                REPs, see Retail Electric Providers         flooring and floor mats, 247–250
Quick-service restaurants (QSR), 3, 7      Restaurants, Clubs and Bars (Fred           food safety, see Food safety
                                                Lawson), 109                           fryers, 369
R                                          Restaurants USA (National Restaurant        mobile foodservice requirements,
Rack ovens, 353–354, 362                        Association), 6–7, 283                    46–47
Radiant (infrared) burner, 168             Restaurant Activity Index (RAI), 17         NSFI standards, 253–254
RAI (Restaurant Activity Index), 17        Restaurant clusters, 21                     parking area safety, 103
Ranges and ovens, 337–366                  Restaurant design, 29–63                  Salamander, 399
  bakery ovens, 362–363                      and atmosphere, 29–35, 60–61            Sanitation, see Safety and sanitation
  and basic principles of heat, 339          bars, 47–53                             Satellite brewer, 504
  cleaning and maintenance, 365–366          common mistakes in, 40                  Satin weave, 562
  convection ovens, 348–349                  dining room, 42–43                      Satoir, 526
  cook-and-hold ovens, 354–355               entryways, 41–42                        Saucepans, 526
  deck or stack ovens, 350–351               and first impressions, 41               Saucepots, 525
  electric range tops, 345–347               and mobile foodservice options, 44–47   Sauce station, 85
  heavy-duty range, 342                      and redesign, 34–35                     Sauté pans, 526
  impinger/conveyor ovens, 351–352           restroom facilities, 43–44              Sauté station, 85
  mechanical ovens, 353                      and special banquet needs, 55–58        Sauteuse, 527
602    ■    INDEX


Savoy Bar & Grill, 62–63                    pots and pans, 523–527                     Starbucks, 502–503
Scales, 307–310                             scoops, 518–519                            Stationary-rack dishwasher, 466–467
Scoops, 518–519                             serving and holding containers,            Steak and Ale restaurants, 41
S corporation, 13–14                           529–531                                 Steam coil generators, 434
Scramble system foodservice, 82             serving spoons, 509–510                    Steam cooking, 414–435
Scrap basket, 465                           strainers and colanders, 512                  boiling vs., 415–416
Scrap collector, 481                        thermometers, 519–523                         combi oven, 430–433
Scrap screens, 468                          tongs, 511–512                                equipment cleaning, 434–436
Screeds, 323                                volume measures, 518                          equipment maintenance, 435–436
Scriven, Carl, 113, 462                     wire whips, 510                               generators, steam, 433–434
Scuff plate, 91                           Smoke point, 377                                pressureless steamers, 425–428
Seating, 53–55, 105–107                   Smoker-cookers, 355–356                         pressure steamers, 423–425
Seat turnover, 105                        Smoking (tobacco), 229–231                      site selection for, 435
Secondary air, 165                        Sneeze guards, 57–59                            specialty steamers, 429
Second-tier restaurants, 8                Sodexho Corporation, 18                         steam-jacketed kettle, 417–423
Semi-open kitchen, 65–66                  Sodium pressure lamps, 213                      vapor oven, 432–433
Service areas, 80–82, 108                 Soft-serve machines, 327                        and water quality, 417
Service kitchens, 93–94                   Solar power, 149–150                         Steam energy, 175–181
Service mark, 6                           Sole proprietorship, 13                      Steamer/fryer, 429
Service system, 72–76                     Sound control, see Noise and sound           Steam generators, 433–434
Service technicians, 302–304                   control                                 Steam griddle, 406
Serving containers, 529–531               Source reduction, reuse, and recycling,      Steam-jacketed kettle, 417–423
Serving spoons, 509–510                        261–264                                 Steam table, 501
Sharpening stones, 516                    Space allocation and planning, 98–125        Steam table pans, 529–530
Sheet pan, 528                              and Americans with Disabilities Act,       Steam trap, 178
Sheetz, 9                                      118–122                                 Steam tube oven, 363
Shelves:                                    banquet/meeting rooms, 106–107             Stevens, James, 113, 462
   conduction, 446                          beverage areas, 108–109                    Stirling, Robert, 315
   storage, 311–312                         dining areas, 104–107                      Stirling motor, 315
Shopping center foodservice, 82             employee locker rooms, 117–118             Stockpots, 525
Short circuit, 130                          entry areas, 104                           Stompers, 492
Side loader, 468                            fact-finding stages for, 98–100            Stone hearth oven, 359
Sieve, 512                                  general storage, 114–117                   Stoneware, 542
Silver plating, 551                         kitchen, 110–112                           Storage, 75
Simple payback, 275–276                     office area, 118                              of cook-chilled food, 440–441, 447
Single-phase current, 132                   outdoor areas, 102–104                        dry, 306–312
Sinks, 51, 193–196, 482–483                 preliminary plan, 99                          refrigerated, 312–332
SIS (Specifier Identification System),      public areas, 100–101                         space planning for, 114–117
     288                                    receiving area, 113–114                    Straight line flow plan, 76–80
Site selection, 13–22                       restrooms, 109–110                         Straight line foodservice, 82
   and feasibility studies, 10–17           service areas, 108                         Strainers, 512
   and owning vs. leasing, 22–27            warewashing area, 112–113                  Strain gauges, 308
   and restaurant concept, 1–10           Space analysis (kitchens), 80                Submarines, storage on, 115
Sizing guidelines (for facilities), 105   Sparkle, 208                                 Subway, 17–18
Skittle, 412                              Spatulas, 510–511                            Sullivan’s Steakhouses, 8
Slicer, 515                               Spatula steamer, 429                         Sump, 196
Slip, 541                                 Specifications, 287–296                      Super-cookers, 363–364
Sloping plate (griddles), 407             Specifier Identification System (SIS), 288   Superheated steam, 415
Slotted burner, 168                       SPEC-RITE for Kitchen Equipment              Sweep systems, 215
Smallware, 508–532                             (Foodservice Information Library),
   accounting for purchases, 531–532           290–291                                 T
   caring for, 530–531                    Speed rail, 51                               Table linens, 558–577
   cutting boards, 516–517                Spindle blender, 495–496                       alternatives to fabrics, 568–569
   food turners and spatulas, 510–511     Spiral mixer, 489                              care and cleaning of, 569–571
   hand tools, 508–512                    Splash guard, 404                              determining needs for, 563–569
   kitchen forks, 512                     Split basket, 388                              on-premise laundry for, 571–577
   kitchen scales, 517–518                Springform pan, 528                            renting, 566–567
   knives, 513–517                        Stack ovens, 350–351                           standard sizes for, 565
   ladles, 518                            Stainless steel, 252, 279–280                  textile choices, 559–562
   oven cookware, 527–529                 Stamping, 513                                  versatility of, 559
                                                                                                               INDEX   ■   603

Tables, 53–55                               Trans fatty acids (TFAs), 368, 376–377,   Volt, 131
  arranging, 105–106                            388                                   Voltage, 132–134
  banquet, 56–58                            Traps, 196–198                            Volume measures, 518
  worktables, 92                            Trash receptacles, 93
Table setting, defined, 537                 Trough, 404                               W
Tabletop, 536. See also Tableware           Trucks, storage area, 310                 Wait stations, 80–82
Tabletop Presentations (Irving J. Mills),   Trunnions, 419                            Walk-in freezers/coolers, 322–324
     539                                    Tru Restaurant (Chicago), 68              Walls, noise control and, 221
Tabletop trends, 537–540                    Tube-type fryer, 369                      Warewashing, 89–91, 112–113. See also
Tableware, 536–556                          TU electric, 129                              Dishwashing
  flatware, 550–556                         Tumble chilling, 445–446                  Warewashing sinks, 195
  glassware, 545–551                        Tumblers, 576                             Warranties, 295–296
  plateware, 539–546                        Tuning, 215                               Waste audit form, 261
  tabletop trends, 537–540                  Two-fired plate, 542                      Waste heat, 201
Take-out space, planning, 104                                                         Waste management, 261–265, 380,
Tankless water heater, 201, 202             U                                             477–480
Taper ground, 514                           UAD (underfoot air distribution), 231     Waste pulpers, 480–481
Tariff analysis (energy), 139               UL, see Underwriters Laboratories         Water, 181–192. See also Plumbing
TCO (total cost of ownership), 273–275      Under bar, 51                                 fixtures
Temperature, 175                            Underbroiler, 392                          buying and using, 188–189
Temperature shock, 371                      Undercounter dishwashers, 464–465          conservation, 190–192
Teppanyaki griddle, 406                     Underfoot air distribution (UAD), 231      hot-water heating, 200–201
Terrazo floors, 250                         Underwriters Laboratories (UL), 141,       quality of, 181–188
TFAs, see Trans fatty acids                      292                                   reading meters and bills, 189–191
T.G.I. Friday’s, 36, 41, 48                 Uniform charge, 141                       Water Alliances for Voluntary
THD (total harmonic distortion)             Uniform heat top, 342                         Efficiency (WAVE), 181
     ratings, 212                           Uniform plumbing code, 192                Water heaters, 201
Theme restaurants, 5                        Uniform Plumbing Code (UPC),              Water quality, 181–188, 417
Thermal headspace (ovens), 359                   109–110                              Waters, Alice, 204–205, 539
Thermal shock, 549                          UPC (Uniform Plumbing Code),              Watt, 131
Thermistor, 521                                  109–110                              WAVE (Water Alliances for Voluntary
Thermoacoustics, 315                        Urinals, 192                                  Efficiency), 181
Thermocouple, 169, 519, 521                 U.S. Occupational Safety and Health       Wave guide, 361
Thermoelectric control, 169                      Act (OSHA), 141, 244                 Wave stirrers, 361
Thermometers, 519–523                       Used equipment, 271, 280–284              Welding, 282
Thermostats, 135, 169, 314                  U-shape flow plan, 77                     Well, 543
Three-phase current, 132                    Utilities, 19, 137–145                    Wetting action (detergent), 457
Throat, 479                                 Utility distribution system, 85–86        Wide-area vacuums, 251
Tihany, Adam, 60                            Utility knife, 515                        Wind power, 150
Tilting braising pans, 410–412              Utility sinks, 196                        Wire whips, 510
Time-of-day option, 141                                                               Wishbone-style legs, 57
Tinned steel, 524                           V                                         Wood-burning broilers, 401
Toasters, 496–499                           Vacuum cleaners, 250–251                  Wood-fired ovens, 359, 366
Tobacco, 229–231                            Vacuum tumbler, 489                       Work centers, 75–76
Toilets, 192                                Vapor oven, 432–433                       Work section, 64
Tongs, 511–512                              Vending carts, 44–46                      Worktables, 92
Total cost of ownership (TCO),              Ventilation, see Heating, ventilation
     273–275                                     and air conditioning                 Y
Total harmonic distortion (THD)             Ventless fryer, 386–387                   Yudkin, David, 267–269
     ratings, 212                           Ventless hoods, 237–239
Trademark, 6                                Vertical cutter mixer, 489                Z
Traffic flow:                               Vertical mixer, 485                       Zagat Survey Guides, 2
  foodservice, 74–75                        Vinyl tile, 249                           Zakas, Spiros, 60
  outside of restaurant, 19–20              Visibility (of restaurant), 20            Zoned cooking, 352
Tramanto, Rick, 68                          Volatile organic compounds, 228           Zoning ordinances, 18

				
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