Simulation of infrared heat processing in a table service restaurant
1983
Unklesbay, Nan | Unklesbay, Kenneth | Henderson, Julie M.
A conveyorized infrared oven was evaluated for effectiveness by computerized comparison of actual and simulated data for menu item service times. Three steps were involved: a General Purpose Simulation System (GPSS), a computer language, was developed which simulated the use of an infrared oven; second the data needed to run the model was collected along with similar values for conventional foodservice operations, and third, the model run and the results were compared with actual operating conditions using conventional heat-processing equipment. The findings revealed that the GPSS simulation led to an effective assessment of the rate of heat processing menu items with infrared versus conventional foodservice equipment. Productivity and labor concerns also were noted. (kbc)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library