Evaluation of a Vertical Conveyorized Electric Grill
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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A continuous vertical electric grill was evaluated from an engineering, food production and food acceptance point of view. Production rate, consistent with the quality criteria established, was found to be 250 hamburger patties per hour. The unit was limited to processing unfrozen meat patties only. No significant difference was found between the quality of patties cooked on this grill and those cooked on a conventional grill, except that those cooked on this grill were more consistent in quality and appearance.
- Food, Food Service and Nutrition