ShareCHILLING SERVICES.
Author(s) : ANDERSON J. B.
Type of article: Article
Summary
A COOK CHILL SYSTEM WAS INSTALLED IN A 708 BED HOSPITAL AT AN APPROXIMATE COST OF C 1 MILLION STG. FOOD IS BLAST CHILLED TO 276 K (3 DEG C) WITHIN 60 MINUTES OF COOKING AND HELD IN A COLD STORE FOR A MAXIMUM OF FIVE DAYS. AFTER PORTIONING IN A 283 K (10 DEG C) AREA, FOOD IS REGENERATED FROM 283 TO 363 K (10 TO 90 DEG C) AT POINT OF CONSUMPTION IN REGENERATION TROLLEYS. THE REFRIGERATION SYSTEM TOGETHER WITH THE BLAST CHILLERS, HOLDING AND PORTIONING AREAS AND THE DEEP FREEZE FACILITY ARE DESCRIBED IN DETAIL. G.R.S.
Details
- Original title: CHILLING SERVICES.
- Record ID : 1987-1082
- Languages: English
- Source: J. chart. Inst. Build. Serv. - vol. 8 - n. 9
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Community catering; Chilling; Precooked food; Hospital
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COMPARISON OF CONVENTIONAL, COOK-CHILL AND COOK...
- Author(s) : GREATHOUSE K. R.
- Date : 1989
- Languages : English
- Source: J. am. diet. Assoc. - vol. 89 - n. 11
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Vitamin retention in cook-chill and cook-hot ho...
- Author(s) : WLLIAMS P. G.
- Date : 1996
- Languages : English
- Source: J. am. diet. Assoc. - vol. 96 - n. 5
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CRITICAL CONTROL POINTS OF HOSPITAL FOODSERVICE...
- Author(s) : BRYAN F. L., LYON J. B.
- Date : 1984
- Languages : English
- Source: Journal of Food Protection - vol. 47 - n. 12
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Microbiological evaluation of hospital meat pro...
- Author(s) : BASTIN S.
- Date : 1996/10/02
- Languages : English
- Source: New Developments in Refrigeration for Food Safety and Quality.
- Formats : PDF
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REFRIGERATION AND THE CATERING INDUSTRY.
- Author(s) : GLEW G.
- Date : 1985/03/14
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 6 p.; 2 fig.; 1 tabl.; 14 ref.
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