Domek, Tad
March 2004
FoodService Director;3/15/2004, Vol. 17 Issue 3, p68
Trade Publication
Offers guidelines on selecting freezers for food service operations. Factors to consider in analyzing freezer equipment; Ways to identify the range of freezer technology and type of equipment required in a dining facility; Requirements of walk-in freezers; Reasons for utilizing blast or shock freezing.


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