Food service equipment and energy costs
1980
Unkelsbay, Nan | Unkelsbay, Kenneth
Escalating energy costs have created a need to reassess food service equipment in health care facilities and replace inefficient units. Decisions on purchase and use can be made on a rational, calculated basis. The first step is establishing present efficiency levels, possibly using a process control volume analysis to determine energy loss during heat processing. Evaluation criteria for an oven could include capacity, excessive heat transfer from sides or door, thermostat and timer accuracy, and efficiency of use. Comparisons can then be made with new equipment. Test data from manufacturers should include comparisons with other manufacturers, other lines in-house, other operation methods, and energy use and cost under operating conditions. Information is frequently published in food service journals and trade literature, giving specific examples of food preparation. Objectivity is important in all aspects of assessing, selecting and using energy efficiency in food service equipment.
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