Maszyny do mycia naczyń i sprzętu pomocniczego stosowane w zakładach gastronomicznych

• Authors: Makała, Halina

Abstracts

PL

The paper presents the characteristics of dishwashing machines and auxiliary equipment most commonly used in catering establishments. Describes the process of washing and used equipment. Principle of operation of machines action of periodic and continuous operation. Briefly characterized auxiliary catering equipment, which includes knives and small appliances such as catering pans, beverage containers, pans and cutting boards, and the materials they were made and their use in the kitchen.

Keywords

PL

Maszyny do mycia naczyń; zakłady gastronomiczne; sprzęt pomocniczy w gastronomii

• Publisher: Wyższa Szkoła Turystyki i Języków Obcych
• Journal: Zeszyty Naukowe. Turystyka i Rekreacja
• Year: 2010
• Issue: 2(6)
• Pages: 45-53

Contributors

author

Makała, Halina