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180 deg water area required Bain Marie baking broiler broiling Btu per hour cafeteria counter capacity commercial kitchen compartment conveyor cooking appliances cooking equipment cost cubic foot departments dining area dining room dish dishwashing duct dumbwaiter electric employee feeding energy ratio factor ﬁgure ﬁlters ﬁrst ﬂame ﬂoor ﬂow ﬂue food facility food service installation frozen food fryers fuel gallons garbage Garde Manger gas appliances gas burners gas input grease griddle heat hospital hot water inches incinerator kettle layout load located machine meal period meals served meat menu method natural gas number of meals operation oven pantry pipe preparation pressure racks range refrigerated storage restaurant roasting salad space speciﬁc square feet stainless steel steam steamers storage area supply table service tank temperature thermostat tion tray trucks typical usually utilized valve various vegetables vent ventilation water heater