ShareDEFERRED CATERING. CENTRAL KITCHENS AND THE COLD LINK.
LA RESTAURATION DIFFEREE. LES CUISINES CENTRALES ET LA LIAISON FROIDE.
Author(s) : HOLDERBACH L., LABESSE P., RULLEAU L.
Type of article: Article
Summary
GROUP OF THREE PAPERS. THE DIFFERENT TYPES OF LINKS IN DEFERED CATERING ARE COMPARED: COLD LINKS AND HOT LINK. THE VARIOUS REFRIGERATING AND REHEATING UNITS ARE DESCRIBED AND COMPARED: MECHANICAL REFRIGERATION OR CRYOREFRIGERATION, FORCED CONVECTION, DARK INFRARED, MICROWAVE OVENS AND INDUCTION WARMING UNITS. THE AUTHORS REFER TO THE REGULATIONS AND THE WORK UNDERTAKEN BY ASSOCIATION FRANCAISE DU FROID AND ELECTRICITE DE FRANCE. L.R.
Details
- Original title: LA RESTAURATION DIFFEREE. LES CUISINES CENTRALES ET LA LIAISON FROIDE.
- Record ID : 1982-2036
- Languages: French
- Source: Froid Clim. - n. 318
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Precooked food
- Keywords: Reheating; Regulations; Community catering; Chilling; Precooked food; Freezing
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- Author(s) : CORDIER F.
- Date : 1985/02
- Languages : French
- Source: Surgélation - n. 233
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LE FROID DANS LA RESTAURATION.
- Author(s) : DURRIEU Y.
- Date : 1983/03
- Languages : French
- Source: Surgélation - 27-36; 6 phot.
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USE AND COST OF ELECTRICITY FOR SELECTED PROCES...
- Author(s) : THOMAS C. J., BROWN N. E.
- Date : 1987
- Languages : English
- Source: J. Foodserv. Syst. - vol. 4 - n. 3
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
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HAZARD ANALYSIS OF FOOD SERVICE OPERATIONS.
- Author(s) : BRYAN F. L.
- Date : 1981
- Languages : English
- Source: J. Food Technol. - vol. 35 - n. 2
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