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TECHNICAL AND ECONOMIC ASPECTS OF DISTRIBUTION IN CATERING.

ASPECTS TECHNICO-ECONOMIQUES DE LA DISTRIBUTION EN RESTAURATION COLLECTIVE.

Author(s) : NEIRAC G.

Type of article: Article

Summary

THE FRENCH REGULATIONS ABOUT PRECOOKED FOODS ARE SURVEYED AND THE MAIN DISTRIBUTION PROCESSES ARE DESCRIBED: 1. COLD CHAIN: PACKAGING AND COOLING, AFTER COOKING, TO 283 K (10 DEG C) WITHIN 1.30 HRS, IN ROOMS USING MECHANICAL OR CRYOGENIC REFRIGERATION, STORAGE IN A CENTRAL KITCHEN, TRANSPORT TO SATELLITE RESTAURANTS, STORAGE IN THESE, REWARMING ; 2. FROZEN OR DEEP-FROZEN CHAIN, WITH STORAGE AND TRANSPORT AT 255 K (-18 DEG C). THE ECONOMIC ASPECTS ARE REPORTED IN AN ANNEX, COMPARING THE DISTRIBUTION COSTS OF MEALS IN COLD AND FROZEN CHAINS, DEPENDING ON THE COOLING PROCESS AND THE NUMBER OF MEALS. G.G.

Details

  • Original title: ASPECTS TECHNICO-ECONOMIQUES DE LA DISTRIBUTION EN RESTAURATION COLLECTIVE.
  • Record ID : 1984-1105
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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