Equipment of catering enterprises. Tutorial

The training manual examines the technological equipment for public catering enterprises of domestic and foreign manufacturers, both in operation and the latest, the designs and the principle of operation of some dishwashers, molding machines, slines, the preparation and distribution lines of food, beer coolers, and equipment for freezing are given. Food mixtures, refrigeration systems, etc. Particular attention is paid to safety and operation of equipment.
complies with the requirements of federal state educational standards of secondary vocational education of the latest generation.
Designed for graduates students in the specialty 02/19/10 "Technology of catering products". All sections of the manual cover the relevant topics of the work programs of the disciplines "Equipment of catering enterprises", "Technical equipment of food enterprises" studied in secondary special educational institutions. It may also be useful to students studying in the specialty 43.02.01 "Organization of service in public nutrition".
2nd edition, processed and supplemented