Evaluation of a Vertical Conveyorized Electric Grill

Abstract

A continuous vertical electric grill was evaluated from an engineering, food production and food acceptance point of view. Production rate, consistent with the quality criteria established, was found to be 250 hamburger patties per hour. The unit was limited to processing unfrozen meat patties only. No significant difference was found between the quality of patties cooked on this grill and those cooked on a conventional grill, except that those cooked on this grill were more consistent in quality and appearance.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1975
Accession Number
ADA012796

Entities

People

  • Gordon Bell
  • Robert L. Bernazzani

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Acceptability
  • Air Force
  • Commerce
  • Energy Consumption
  • Engineering
  • Health
  • Health Care
  • Health Services
  • Logistics
  • Marine Corps
  • Navy
  • Packaging
  • Production
  • Production Rate
  • Surface Temperature
  • Test And Evaluation
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Electrical Engineering
  • Gender and Food Studies