JWBK204_Index.qxd 7/17/08 2:09 AM Page 595

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 (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 Agitator kettle, 445 B Bottled water, 187–188 Air conditioning, see Heating, B. R. Guest, 8 Bottle wells, 51 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 budgeting for, 70 Bowl jacket, 488 Air pollution control, 239 flow plans for, 76–80 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 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 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 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 American Restroom Association, 109 Banquet space, arranging, 107 specialty, 399–401 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, 79 227–230, 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 COPYRIGHTEDBasket rack (fryers), 370, MATERIAL 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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 596

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 597

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 598

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 599

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 To ta l 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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 600

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 601

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 602

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 603

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 JWBK204_Index.qxd 7/17/08 2:09 AM Page 604 JWBK204_Index.qxd 7/17/08 2:09 AM Page 605 JWBK204_Index.qxd 7/17/08 2:09 AM Page 606