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Principles and practice in design of central kitchens, confined mainly to steam kitchens in institutions, hospitals, etc.; advantages of steam-heated apparatus; piping arrangements; ventilation; restaurant kitchens and canteens. Paper read before I.H. V.E., Feb. 18, 1930.
Principles and practice in design of central kitchens, confined mainly to steam kitchens in institutions, hospitals, etc.; advantages of steam-heated apparatus; piping arrangements; ventilation; restaurant kitchens and canteens. Paper read before I.H. V.E., Feb. 18, 1930.
Kitchen equipment
Domestic Eng., (Lond.)
Lant, F.C. (author)
1930
5 pages
2 Figs.
Article (Journal)
English
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