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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POUR MIEUX CONNAITRE LE FOUR A MICRO-ONDES.
- Date : 1981
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 36 - n. 514
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INDUSTRIAL MICROWAVE HEATING AND ITS APPLICATIO...
- Author(s) : BENGTSSON N., OHLSSON T.
- Date : 1986
- Languages : German
- Source: Z. Lebensm.technol. Verfahrenstech. - vol. 37 - n. 6
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CUISSON ET REMISE EN TEMPERATURE, QUELLE TECHNI...
- Date : 1986/02
- Languages : French
- Source: Grand Froid - vol. 2 - n. 8
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LE FROID DANS LA RESTAURATION.
- Author(s) : DURRIEU Y.
- Date : 1983/03
- Languages : French
- Source: Surgélation - 27-36; 6 phot.
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MICROWAVE TEMPERING IMPROVES FRUIT TEXTURE OF F...
- Date : 1984
- Languages : English
- Source: Process. prep. Foods - vol. 153 - n. 6
View record