Abstract
A major incentive for development of improved foodservice equipment is the need for energy conservation. Despite contrary popular belief, preservation of foods in the frozen form provides sufficient comparative advantages and economies to keep frozen foods in the market-place for the foreseeable future. Equipment is being developed for rapid chilling and freezing of bulk foods and for defrosting and heating those foods. Liquid nitrogen is often used. Convection, directed hot air, infrared and microwave heating are being used singly and in combination to temper, thaw and heat frozen foods rapidly and efficiently. The heat pipe concept, a space technology product, has been adapted for use in grills.
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