| 摘要 |
An apparatus and method for ensuring bacteriological safety in the fast food production of hamburgers and other protein or farinaceous food articles. The present invention is directed toward a method and apparatus for transferring heat to food articles contained in hermetically sealed plastic food cooking and staging pouch, and is particularly adapted for cooking and/or holding previously cooked food articles quite near to a preferred and precise internal temperature for prolonged time periods and can be employed to initially cook food articles or to complete the cooking of food articles that have been previously cooked and to stage same for prolonged time periods at optimum product quality and at a precise internal product temperature within the narrow equilibration range of +/-2 DEG F., thereby assuring precision, time- and temperature-related, pathogenic risk management and food safety for public consumption.
|
