The reference book provides information on the installation and repair of mechanical and thermal equipment of public catering establishments. The design, principles of operation and rules of operation of machines and devices are considered, as well as the most common equipment malfunctions and methods for eliminating them. For engineering and technical workers of public catering .Thermal equipment.Cooking stoves.Fryers and baking cabinets.Frying pans, braziers and deep fryers.Food boilers and autoclaves.Boilers, water heaters and coffee makers.Steamers, food warmers, heating racks and thermostats.Infrared and microwave heating devices a.Technological automatic machines.Lines distribution.Imported equipment.Mechanical equipment.Sorting and calibrating equipment.Cleaning equipment.Grinding equipment.Kneading and mixing equipment.Dosing, molding and pressing equipment.Universal kitchen equipment.Washing equipment.Imported equipment.Installation and repair of technological equipment.Installation of equipment. Equipment repair. Subject index.

M.: Economics, 1990.— 382 p. — ISBN 5—282—00041—5.