TITLE

FOR LOWER-VOLUME REQUIREMENTS: SMALL-SCALE COOK-CHILL

AUTHOR(S)
Riell, Howard
PUB. DATE
April 2002
SOURCE
FoodService Director;4/15/2002, Vol. 15 Issue 4, p99
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on the cook-chill system for small-scale foodservice facilities or production requirements. Description of a small-scale cook-chill facility; Ways of achieving a down-scaled system; Approximate quantity of meals prepared by a cook-chill set up; Benefits of using cook-chill systems.
ACCESSION #
6609336

 

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