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Industry: Email Alert RSS FeedManual of Equipment and Design for the Foodservice Industry
Nation's Restaurant News, Sept 25, 1989 by Michael Schrader
MANUAL OF EQUIPMENT AND DESIGN FOR THE FOODSERVICE INDUSTRY
Carl Scriven and James W. Stevens
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This comprehensive guide is replete with isometric drawings that show pieces of equipment and details of constructions. Although more space is given to illustrations than to text, the verbal portion of this book is clear and concise. Of special interest are the chapters on refrigeration, preparation equipment, and cooking equipment. This is an up-to-date, informative handbook that will prove useful to operators who want to know the latest developments on the equipment scene.
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