Accession Number:

ADA091804

Title:

Efficiency and Cost Factors in Re-Thermalizing Frozen Foods in Typical Dining Hall Equipment

Descriptive Note:

Final rept.

Corporate Author:

ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB

Report Date:

1978-01-01

Pagination or Media Count:

33.0

Abstract:

Tests were made to determine cost and uniformity of heating when re- thermalizing frozen entree items in a gas-heated standard oven, a gas-heated convection oven, a convection electric oven and 5- and 15-psig steam cookers. These are the only types of equipment that are generally available in military dining halls for re-thermalizing bulk frozen in a cook - freeze system. While all 5 types showed wide variation in temperature uniformity the overall results indicate the performance of the 5-psig cooker to be the best. The per-lb cost of utilities ranged from 0.17 cents for the 5-psig steam cooker to 0.54 cents for the electric convection oven.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE