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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 6 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators. | Gas, Steam, and Water Chapter 6 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Describe the uses of gas and steam in foodservice. Identify the basics of how gas and steam equipment work. Identify energy-saving use and maintenance tips. Identify water quality problems and how to deal with them. Identify the basic foodservice plumbing requirements. Identify the basics of installing and maintaining a drainage system. Explain hot-water needs, and how water heaters work. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Understanding Energy Use Terminology: Air shutter adjusts primary air coming into burner As the burners burn, the flames also use secondary air, the air around them When air and gas are mixed, the speed at which the flame shoots through them is called the burning speed You may encounter incomplete combustion, when the fuel doesn’t burn fully Yellow flames create carbon soot, making cleanup harder and clogging orifices The ideal is flame stability, a clear blue ring of flames with a firm center cone Gas flows from the orifice in the form of a jet The jet causes a rush of air (called primary air) The primary air flows into the burner tube (sometimes called a mixer tube) (c) 2014 by John Wiley & Sons, Inc. Types of Burners Pipe Burner This is a pipe (usually cast iron) with two or more rows of ports drilled along its length. Found in ovens, griddles, broilers Slotted Burner A type of pipe burner; pipe can be straight or circular. Ports all aim in same direction to form a single large flame Flame Retention Burner Highly efficient slotted burner with additional ports drilled into the pipe. Ring Burner Widely used on range tops, steam tables, boilers. Standard has 1 or 2 rows of ports arranged in a circle. Made of cast iron; comes in many sizes Gas burners come in several shapes and sizes (c) 2014 by John Wiley & Sons, Inc. Types of Burners Radiant (Infrared) Burner A set of porous ceramic plates with about 200 . | Gas, Steam, and Water Chapter 6 (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Describe the uses of gas and steam in foodservice. Identify the basics of how gas and steam equipment work. Identify energy-saving use and maintenance tips. Identify water quality problems and how to deal with them. Identify the basic foodservice plumbing requirements. Identify the basics of installing and maintaining a drainage system. Explain hot-water needs, and how water heaters work. Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Understanding Energy Use Terminology: Air shutter adjusts primary air coming into burner As the burners burn, the flames also use secondary air, the air around them When air and gas are mixed, the speed at which the flame shoots through them is called the burning speed You may encounter incomplete combustion, when the fuel doesn’t burn fully Yellow flames create carbon soot, making cleanup harder and clogging orifices The ideal is .