| 摘要 |
A process and devices are disclosed for regulating the tempeature of foodstuffs, suitable in particular for heating, keeping warm, cooking, baking or keeping fresh prepared or raw foodstuffs in large-scale catering establishments. A liquid brought to the appropriate temperature for the destined use is used both as a heat transfer medium and as a storage medium. When its amount is sufficiently large, a buffer effect is also taken advantage of, besides the storage effects. For example, in large-scale catering establishments, a determined amount of liquid may be heated or cooled, then supplied through a pipe system (17, 18, 22) from an insulated central container (35) to the individual consumers (7-15). Oil is preferably used for keeping warm, for cooking or for cooling foodstuffs. It is dosed and supplied at the required temperature and transfers heat or cold by large-surface contact (21) with the surfaces (20) with which the foodstuffs are in contact. |
