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CATERING: UTILIZATION OF ELECTRICITY FOR < COLD JUNCTION > AND < WARM CHAIN >.

CUISINES COLLECTIVES A L'ELECTRICITE EN LIAISON CHAUDE ET LIAISON FROIDE.

Author(s) : WENNER E., OUDINOT J. R.

Type of article: Article

Summary

RESULTS OF A MEASUREMENT SERIES OF THE ABSORBED CAPACITIES AND ENERGY CONSUMPTIONS IN CATERING OPERATED WITH ELECTRICITY, FOR COLD JUNCTION AND WARM CHAIN. THIS STUDY IS ACHIEVED BY < ELECTRICITE DE FRANCE > IN 8 DIFFERENT CONCERNS (COMMUNITY KITCHENS, HOSPITALS, COMMUNITY BUILDINGS, SCHOOLS, SERVING FROM 350 TO 2,200 MEALS PER DAY). THANKS TO CONTINUOUS RECORDS DURING AN ENTIRE YEAR, CAPACITIES AND CONSUMPTIONS ARE ANALYZED FOR DIFFERENT CATEGORIES OF REQUIREMENTS (COOKING, COLD ROOMS, HOT WATER, HEATING AND VENTILATION) ; THE DIVERSIFICATION OF THE RESULTS IN TERMS OF THE UNIT < MEAL PER DAY > IS COMMENTED ; THEIR DISTRIBUTION IN THE TOTAL REQUIREMENTS ARE COMPARED ACCORDING TO THE TYPE OF LIAISON USED, AND THEIR EVOLUTION DURING THE YEAR IS INDICATED. AN APPENDIX GIVES ALL THE TECHNICAL AND DETAILED CHARACTERISTICS OF THE EQUIPMENT INSTALLED IN THE KITCHENS INVESTIGATED. J.R.

Details

  • Original title: CUISINES COLLECTIVES A L'ELECTRICITE EN LIAISON CHAUDE ET LIAISON FROIDE.
  • Record ID : 1990-1517
  • Languages: French
  • Source: Rev. gén. Froid - vol. 79 - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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