ShareREHEATING OF PRECOOKED FROZEN FOODS: WARM AIR, DRY VAPOUR, MICROWAVE OVENS.
REMISE EN TEMPERATURE DES PLATS CUISINES SURGELES : AIR PULSE, VAPEUR SECHE, FOURS A MICRO-ONDES.
Type of article: Article
Summary
CHARACTERISTICS OF THE EQUIPMENT FOR REHEATING PRECOOKED FROZEN FOODS, INCREASINGLY USED IN CATERING ; COMPARISON OF THEIR RESPECTIVE ADVANTAGES: -GAS OR ELECTRICITY HEATED WARM AIR OVEN ; -COOKER WITH SUPERHEATED SATURATED DRY VAPOUR ; -MICROWAVE OVEN, THE ECONOMIC INTEREST OF WHICH IS STRESSED. G.G.
Details
- Original title: REMISE EN TEMPERATURE DES PLATS CUISINES SURGELES : AIR PULSE, VAPEUR SECHE, FOURS A MICRO-ONDES.
- Record ID : 1983-1887
- Languages: French
- Source: Surgélation - n. 206
- Publication date: 1982/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Reheating; Oven; Microwave; Blown air; Vapour; Superheat; Quick-frozen food
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