Efficiency and Cost Factors in Re-Thermalizing Frozen Foods in Typical Dining Hall Equipment

Abstract

Tests were made to determine cost and uniformity of heating when re- thermalizing frozen entree items in a gas-heated standard oven, a gas-heated convection oven, a convection electric oven and 5- and 15-psig steam cookers. These are the only types of equipment that are generally available in military dining halls for re-thermalizing bulk frozen in a cook - freeze system. While all 5 types showed wide variation in temperature uniformity the overall results indicate the performance of the 5-psig cooker to be the best. The per-lb cost of utilities ranged from 0.17 cents for the 5-psig steam cooker to 0.54 cents for the electric convection oven.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1978
Accession Number
ADA091804

Entities

People

  • John Swift
  • Justin M. Tuomy
  • S. F. Conca

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Energy and Power Technologies
  • Human Systems

DTIC Thesaurus Topics

  • Aluminum Foil
  • Body Weight
  • Convection
  • Dining
  • Dining Halls
  • Efficiency
  • Elements
  • Energy
  • Energy Consumption
  • Food
  • Food Preparation
  • Frozen Foods
  • Glass Fibers
  • Heat Energy
  • Heat Transfer
  • Materials
  • Test Equipment

Readers

  • Gender and Food Studies
  • Mathematics or Statistics
  • Thermal Physics or Thermal Science.