Practical Guide to Kitchen Equipment Engineering

Practical Guide to Kitchen Equipment Engineering is divided into 12 chapters with 104 pieces of structural drawings of kitchen equipment; it collects abundant data related to kitchen equipment engineering such as materialization, drawing, raw materials, fittings and industry standards. It also contains and collects contents related to kitchen equipment manufacturing in majors of gas, machinery, chemicals, heating, water supply, automation control and removal of dust and smoke. This book offers detailed instructions to application of these technical data with combination of characteristics of manufacturing of kitchen equipment and fabrication of kitchen equipment engineering.