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FREEZING AND QUICK CHILLING UNITS. DESIGN AND PERFORMANCES.

APPAREILS DE CONGELATION ET DE REFROIDISSEMENT RAPIDE. CONCEPTION ET PERFORMANCES.

Author(s) : POUMEYROL G.

Type of article: Article

Summary

FREEZING AND QUICK-CHILLING EQUIPMENT USED FOR THE PROCESSING OF FROZEN FOODS OR PREPARED FOODS SHOULD POSSESS CERTAIN QUALITIES SUCH AS SUITABILITY FOR CLEANING AND REFRIGERATING PERFORMANCES. DETAILS ARE GIVEN OF THE RULES TO BE OBSERVED, IN TWO DOMAINS, ESTABLISHED BY EXPERTS AND FORMULATED IN VARIOUS DOCUMENTS SUCH AS DECREES, CIRCULARS, STANDARDS,AD THESE CAN BE USED AS GUIDES FOR EQUIPMENT DESIGNERS AND WILL ENABLE THE ISSUE OF CONFORMITY CERTIFICATES AND, IN THE NEAR FUTURE, A < NF FOOD HYGIENE > LABEL WHICH WILL BE USEFUL TO BUYERS AND INSPECTION SERVICES. J.L.

Details

  • Original title: APPAREILS DE CONGELATION ET DE REFROIDISSEMENT RAPIDE. CONCEPTION ET PERFORMANCES.
  • Record ID : 1987-1081
  • Languages: French
  • Source: Rev. gén. Froid - vol. 76 - n. 9
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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