ENERGY USE, TIME AND PRODUCT YIELD OF TURKEY ROLLS AT THREE OVEN LOADS AND COOKING TEMPERATURES IN A CONVECTION OVEN1

Abstract

The energy consumption, cooking time and product yield of turkey rolls under three oven loads (2, 4, or 6 turkey rolls) and three oven temperatures (105, 135, and 165C) were investigated. The energy impact of three different holding loads (4, 8, or 12 pans) in the hot-holding cabinet after one and two hours of hot-holding was studied as well. The energy consumption and cooking time were significantly different among three oven loads and among three oven temperatures. However, further statistical analysis indicated that there was a significant cooking time difference between loads 2 and 4, but there was no significant difference between loads 4 and 6. The product yield was significantly different among three oven loads. Lower oven temperatures with longer cooking times resulted in greater product yields. Results also showed that the size of the loads does not affect the energy consumption during hot holding. Some considerations were identified for managers when making decisions in the foodservice operation.