Food Equipment Facts: A Handbook for the Food Service Industry

Equipment salesman & manufacturer representatives will discover in this book an invaluable collection of information. The equivalent of 500 catalogs and technical reference books right in their pockets. Teachers also will find it an easy reference source. Purchasing agents, dietitians, food service managers & restaurateurs will find the production capability charts, lists of options for equipment, portion control charts, helpful hints, and dimensional & power specifications most helpful in selecting equipment and accessories.