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COMPARATIVE STUDY ON THE UTILISATION OF THE WARM AND COLD CHAIN FOR INSTITUTIONAL CATERING SYSTEM.

ETUDE COMPARATIVE SUR L'UTILISATION DE LA LIAISON < CHAUDE > OU < FROIDE > POUR LA COMMERCIALISATION DES PLATS CUISINES DESTINES AUX COLLECTIVITES.

Author(s) : BALINT C.

Summary

IN ORDER TO STUDY THE POSSIBILITIES OF DECREASING THE ENERGY CONSUMPTION BY USING THE WARM CHAIN INSTEAD OF THE COLD CHAIN, THE TECHNICAL ORGANISATIONAL AND ECONOMICAL DATA WERE COMPARED FOR THE PRODUCTION-UTILISATION OF PRECOOKED FOOD. THE AUTHORS SUGGEST A MIXED SYSTEM WHICH ALLOWS FOR THE DECREASE OF THE ENERGY CONSUMPTION BY 14%.

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Pages: 165-171

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Details

  • Original title: ETUDE COMPARATIVE SUR L'UTILISATION DE LA LIAISON < CHAUDE > OU < FROIDE > POUR LA COMMERCIALISATION DES PLATS CUISINES DESTINES AUX COLLECTIVITES.
  • Record ID : 1985-1163
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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