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,