Turning on the Heat

Conley, Gary; Vomvoris, William
November 2004
FoodService Director;11/15/2004, Vol. 17 Issue 11, p54
Trade Publication
Focuses on various equipment that can be used by foodservice operators for rethermalization. Difference of rethermalization from cook-chill or cook-freeze; Main reason for carefully evaluating the application of any type of rethermalization equipment; Comparison of using microwave and conduction technologies.


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