Vendor: —
Price: 1710.00 RUB
Master the Heat: A Comprehensive Guide to Thermal Food Equipment
Dive into the world of professional kitchen technology with this essential textbook, designed for students and specialists in the food service industry. The book systematically explores the main types and constructions of thermal processing equipment used in public catering enterprises.
Readers will gain a clear understanding of the principles of operation behind various heating apparatuses, along with an insightful look into the future development of equipment designs. The guide details various methods and examples of thermal processing, explaining their essence, advantages, and disadvantages. It also provides a complete classification of thermal equipment and the general structure of thermal devices.
Crucial operational requirements for working with this equipment are thoroughly outlined. The text also covers the construction of electric heating elements and fuel combustion devices, as well as the application, types, pros, and cons of intermediate heat carriers. This is an ideal resource for students in the "Technology of Products and Organization of Public Catering" program (code 19.03.04) and a valuable tool for the training and certification of food service professionals.
