THAWING OF FOOD IN CATERING1

To find ways of improving the equipment used in catering establishments which improve the quality of the food, provide a good working environment, and ensure an effective use of available resources, the Swedish National Board for Technical Development has supported a number of projects in the catering field. In the project covered in this paper, thawing methods in Swedish catering were studied. The results of this study showed that thawing is a common process, though special equipment often is lacking. The handling problems are often great and the personnel do often not have appropriate knowledge of the thawing process which often results in bad thawing procedures with long thawing times and unevenly thawed products.