xdxadmin
07-22-2004, 11:46 AM
2000 Report and Summary document of an operational comparison test between conventional refrigeration and XDX in a medium temperature operation of an "under-the-counter" refrigerator in a commercial kitchen of an operating full-service restaurant.
XDX lowered the average internal product temperature from 45.59F to 38.99F and the product surface temperature from 46.10F to 39.72F. This effectively brought the system back into compliance with the FDA Food Code for Product Temperature.
Key: Restaurants, Food Service, Refrigerated Case, Energy, Food Quality
XDX lowered the average internal product temperature from 45.59F to 38.99F and the product surface temperature from 46.10F to 39.72F. This effectively brought the system back into compliance with the FDA Food Code for Product Temperature.
Key: Restaurants, Food Service, Refrigerated Case, Energy, Food Quality