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PERFORMANCES OF THE REFRIGERATING EQUIPMENT USED IN CATERING.

PERFORMANCES DES MATERIELS FRIGORIFIQUES UTILISES EN ALIMENTATION COLLECTIVE.

Author(s) : MORELLI E., POUMEYROL G.

Type of article: Article

Summary

THE AUTHORS ANALYZE THE MINIMAL PERFORMANCES REQUIRED BY THE REFRIGERATION EQUIPMENT USED IN CATERING (MANUFACTURING, STORAGE, DISTRIBUTION AND CATERING), IN ACCORDANCE WITH REGULATIONS AND NORMATIVE AND TECHNICAL DOCUMENTS WHICH ARE INTO FORCE IN FRANCE ; THEY PARTICULARLY INSIST ON THE NEW CATEGORIES OF FOODSTUFFS (< READY-TO-SERVE > AND MINIMALLY PROCESSED PRODUCTS). IN THE ARTICLE, THERE IS A DISTINCTION BETWEEN THE REFRIGERATION EQUIPMENT (RAPID CHILLING CELLS AND RAPID FREEZING CELLS) AND THE STORAGE EQUIPMENT (CABINETS AND SMALL COLD ROOMS, ISOTHERMAL CONTAINERS AND ENCLOSURES, AND DISPLAY CABINETS). THE REGULATIONS APPLICABLE, THE PERFORMANCE OBJECTIVES AND THE CONTROL PROCEDURES ARE MENTIONED FOR EACH CATEGORY. J.R.

Details

  • Original title: PERFORMANCES DES MATERIELS FRIGORIFIQUES UTILISES EN ALIMENTATION COLLECTIVE.
  • Record ID : 1990-1758
  • Languages: French
  • Subject: Regulation
  • Source: Rev. gén. Froid - vol. 79 - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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