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COOKING AND REWARMING, WHICH PROCESS SHOULD BE SELECTED.

CUISSON ET REMISE EN TEMPERATURE, QUELLE TECHNIQUE CHOISIR.

Type of article: Article

Summary

THE PAPER REVIEWS THE DIFFERENT TECHNIQUES AND EQUIPMENT THAT CAN BE USED FOR REWARMING AND COOKING DEEP-FROZEN AND FROZEN PRODUCTS (BOIL-IN-THE-BAG, BROILING OR SNACKER PLATE, DEEP FRYER, MICROWAVE OVEN, STEAM COOKER, BLOWN AIR OVEN). EACH CATEGORY IS DESCRIBED, STRESSING ITS SPECIFIC USES, THE PRODUCTS THE MOST PARTICULARLY CONCERNED AND ITS ENERGETIC PERFORMANCES. J.R.

Details

  • Original title: CUISSON ET REMISE EN TEMPERATURE, QUELLE TECHNIQUE CHOISIR.
  • Record ID : 1986-2393
  • Languages: French
  • Source: Grand Froid - vol. 2 - n. 8
  • Publication date: 1986/02
  • Document available for consultation in the library of the IIR headquarters only.

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