Share

MICROWAVES AND CATERING IN FIRMS.

LES MICRO-ONDES, OU RESTAURATION PROFESSIONNELLE.

Author(s) : DREUILLET J. P.

Type of article: Article

Summary

THE AUTHOR SUMMARISES THE OPERATING CONDITIONS OF MICROWAVE UNITS AND COMMENTS UPON THE WAY OF USE AND THEIR ADVANTAGE IN CATERING SERVICES, GIVING THEIR PERFORMANCES IN TWO TABLES, EITHER FOR THAWING PRECOOKED MEAT OR FISH PORTIONS (WEIGHT: 350 G) FROM 255 K (-18 DEG C) TO ABOUT 283 K (10 DEG C), OR FOR WARMING PRECOOKED FOODS (WEIGHT: 350 G) FROM 273-276 K (0-3 DEG C) TO 338 K (65 DEG C). G.G.

Details

  • Original title: LES MICRO-ONDES, OU RESTAURATION PROFESSIONNELLE.
  • Record ID : 1985-0666
  • Languages: French
  • Source: Surgélation - n. 223
  • Publication date: 1984/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing