ShareREFRIGERATION IN CATERING.
LE FROID DANS LA RESTAURATION.
Author(s) : DURRIEU Y.
Type of article: Article
Summary
THE FIRST PART OF THE PAPER COVERS THE USE OF REFRIGERATION IN THE DISTRIBUTION OF PRECOOKED FOODS (TECHNICAL AND MATERIAL PREREQUISITES) AND THE MANUFACTURING PROCESSES FOR ICE CUBES AND SCALE ICE. THE SECOND PART DEALS WITH INSULATING SYSTEMS AND EQUIPMENT: PRINCIPLES OF WARM AND COLD CHAINS, SYSTEM OF DISTRIBUTION OF MEALS, INSULATING EQUIPMENT FOR INDIVIDUAL MEALS, WITH HEAT ACCUMULATOR, INSULATED TABLE REQUISITES. THE THIRD PART IS DEVOTED TO WARMING UNITS (FORCED CONVECTION AND MICROWAVE OVENS) AND STEAM-COOKERS. G.G.
Details
- Original title: LE FROID DANS LA RESTAURATION.
- Record ID : 1984-1104
- Languages: French
- Source: Surgélation - 27-36; 6 phot.
- Publication date: 1983/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Reheating; Oven; Microwave; Community catering; Chilling; Precooked food; Insulated vehicle; Convection; Freezing
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LA RESTAURATION DIFFEREE. LES CUISINES CENTRALE...
- Author(s) : HOLDERBACH L., LABESSE P., RULLEAU L.
- Date : 1981
- Languages : French
- Source: Froid Clim. - n. 318
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LES MICRO-ONDES, OU RESTAURATION PROFESSIONNELLE.
- Author(s) : DREUILLET J. P.
- Date : 1984/03
- Languages : French
- Source: Surgélation - n. 223
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UN MARCHE QUI SE CONSTRUIT : LES PLATS CUISINES...
- Author(s) : CORDIER F.
- Date : 1985/02
- Languages : French
- Source: Surgélation - n. 233
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SENSORY QUALITY OF SPAGHETTI WITH MEAT SAUCE AF...
- Author(s) : CREMER M. L.
- Date : 1983
- Languages : English
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REFRIGERATION IN CATERING: CASHING IN ON CONTROL.
- Author(s) : HUMPHREY M.
- Date : 1990
- Languages : English
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