| 摘要 |
A heat transfer support surface for heating or cooling food articles placed adjacent the support surface by circulating a heat transfer fluid in the internal passages of the support surface is disclosed. Circulated fluid is heated or cooled by a source. Support surface contains multiple heat transfer elements arranged substantially in parallel and interconnected on both ends. Flow control tubes control the fluid flow and reduce the amount of fluid required. The method of making the support surface is also disclosed.
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