ShareDECENTRALIZED USE OF ELECTRICITY IN THE CANTALOU CHOCOLATE FACTORY.
LA CHOCOLATERIE CANTALOU OU LES BONS USAGES DECENTRALISES DE L'ELECTRICITE.
Type of article: Article
Summary
THE ELECTRICAL INSTALLATION IN THIS CHOCOLATE FACTORY IS DESCRIBED: HEATER STRIPS, IMMERSION HEATERS, RECOVERY FROM REFRIGERATION UNITS, INFRARED AND HEAT PUMP. (Bibliogr. int. CDIUPA, FR., 90-262065.
Details
- Original title: LA CHOCOLATERIE CANTALOU OU LES BONS USAGES DECENTRALISES DE L'ELECTRICITE.
- Record ID : 1991-0281
- Languages: French
- Source: Ind. électr. Inf., Cah. Ind. aliment. - n. 21
- Publication date: 1990
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Heat recovery; Heat pump; Chocolate
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TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1979
- Languages : English
- Source: Manuf. Confect. - vol. 59 - n. 11
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TEMPERING, COATING AND COOLING OF CHOCOLATE.
- Author(s) : GERHARD N.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 257
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CONTROLLING THE TEMPERING OF CHOCOLATE.
- Author(s) : READE M. G.
- Date : 1988
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 264
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COOLING REQUIREMENTS OF CHOCOLATE LAURIC AND NO...
- Author(s) : SAWITZKI P.
- Date : 1987
- Languages : English
- Source: Manuf. Confect. - vol. 67 - n. 11
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RECIPES FOR THE CHOCOLATE ICING OF ICE CREAM.
- Author(s) : OLENEV Ju. A., TVOROGOVA A. A.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 12
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