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CONTROLS OF THE TEMPERATURE OF DEEP FROZEN FOOD PRODUCTS IN RETAIL CABINETS IN FRANCE.

LE CONTROLE EN FRANCE DES TEMPERATURES DES DENREES SURGELEES DANS LES MEUBLES DE VENTE.

Author(s) : ALRIC P., MUCKENSTURM C.

Summary

THE ENQUIRIES MADE HAVE SHOWN OUT THAT THE CORE TEMPERATURE OF DEEP FROZEN FOOD PRODUCTS IN RETAIL CABINETS IS INDEPENDENT OF THE PRODUCTS NATURE. IF THE TEMPERATURE LEVEL IS SATISFYING FOR CLOSED CABINETS, SOME KINDS OF OPEN CABINETS, SPECIALLY FORCED CONVECTION VERTICAL CABINETS, REACH SIGNIFICANTLY INSUFFICIENT PERFORMANCES. MEETING THE SELECTED STORAGE TEMPERATURES: 255 K (-18 DEG C) ALSO DEPENDS ON SHOP DIMENSIONS AND ON ITS MANAGERS' TRAINING LEVEL.

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Pages: 737-744

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Details

  • Original title: LE CONTROLE EN FRANCE DES TEMPERATURES DES DENREES SURGELEES DANS LES MEUBLES DE VENTE.
  • Record ID : 1986-0171
  • 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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