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THE MEASUREMENT OF TEMPERATURES IN FROZEN FOOD CABINETS.

[In German. / En allemand.]

Author(s) : KLETTNER

Type of article: Article

Summary

FROM THE MEASUREMENTS MADE BY THE A. IT APPEARS THAT THE DEFROSTING TIMES OF FREEZERS (CHESTS AND CABINETS) AND THE FREQUENT HANDLING OF FROZEN FOODS THEY CONTAIN (AFTER SIMULATION OF INTENSIVE SALE) DO NOT RESULT IN AN INCREASE OF THEIR CENTRAL TEMPERATURE ABOVE 255 K (-18 DEG C). IN ADDITION, NIGHT COVERS PROVIDE MARKEDLY LOWER TEMPERATURES, WHICH IS ADVANTAGEOUS FOR SAVING ENERGY. U. D.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1981-1176
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 70
  • Publication date: 1980/12
  • Document available for consultation in the library of the IIR headquarters only.

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