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The group merged with the National Kitchen Distributors Association in 1966. [4] That same year, its conference included the first session on use of computers for management and accounting in the kitchen industry. [4] It began certifying kitchen designers in 1968. [3] Robert Weiland, a founding member, was the first "Certified Kitchen Designer ...
Pot washing is the process of cleaning low to heavily baked-on items off of restaurant kitchen food equipment, including pots, pans, trays, tubs and more. Pot washing is often a heavy sector in restaurants and kitchens, ergonomically a burden and a bottleneck in the process. It is often difficult to keep the pot-washing area clean and overall ...
A containerized kitchen, modular kitchen, or configurable kitchen is a field kitchen that is enclosed within, or in a similar configuration to, a freight container, typically a shipping container or semi-trailer. They are very similar to deployable kitchens, but larger, usually not assembled by hand, and intended to feed more individuals or ...
Spray paint being applied to a piece of equipment An LVLP system spray gun. Spray painting is a painting technique in which a device sprays coating material (paint, ink, varnish, etc.) through the air onto a surface.
The double-file kitchen (or two-way galley) has two rows of cabinets on opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be ...
Following a wild conference championship game weekend, Dan Wetzel, Ross Dellenger and SI's Pat Forde hop on to discuss the outcome of the final College Football Playoff rankings.
Mise en place in a professional kitchen. Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "gather". It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped ...
Plasma spraying setup – a variant of thermal spraying Particle temperature and velocity for different thermal spraying processes [1] Thermal spraying techniques are coating processes in which melted (or heated) materials are sprayed onto a surface. The "feedstock" (coating precursor) is heated by electrical (plasma or arc) or chemical means ...