Efficiency and Cost Factors in Re-Thermalizing Frozen Foods in Typical Dining Hall Equipment
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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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.
- Food, Food Service and Nutrition