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The Hot Chain
Cornerstone of food processing
A disruptive thermic technology,
for a Simple, Reliable & Suitable temperature control
Very simple "All in One" user manual
1. Connected to power supply, empty serving dishes reach 85° after 20 minutes. Thus preheated, the DTNs allow the dressing, the assembly, the finalization, the correction and the homogenization of temperature of the whole production
2. 👩🍳 🌡 ⏳ : Disconnected from the power supply, the DTNs present hot menus/buffets spread over the places of consumption, near groups of tables (from 5 to 30 - 35 meals/DTN). The food being maintained (without battery or adjustment) above 63° for 40 minutes necessary for the organization of transport and above 55° for an additional 20 minutes. The duration and level of keeping warm, in disconnected mode, being identical for each use. A short connection (⩲ 10') at the place of service renews a new phase of autonomy above 63°. Depending on the circumstances, the service near the tables (the most appropriate for the composition of the plate) is carried out by the kitchen and service staff (freed from their work of refilling the dishes, a more interesting and more productive work in 2 stages , preparation then service), inspired by hotel practices, guests can also help themselves if necessary.
🚩NTDs are not made for warming up. Temperature maintenance is ensured when porcelain containers remain in place during preheating, serving,
carrying and serving(😊👩🍳 no refills, no burns, porcelain integrity.
🚩NTDs are not made for warming up. Temperature maintenance is ensured when porcelain containers remain in place during preheating, serving,
carrying and serving(😊👩🍳 no refills, no burns, porcelain integrity.
Consequences
The prolonged, non-random, automatic maintenance, in disconnected mode, of the temperature of the food makes it possible to transport the meals to the guests, between the kitchens and the places of consumption,
Without packaging, diverses components, without enclosing or transferring meals from container to container: it means using reduced-size service equipment for the benefit of diversity, energy efficiency and overall quality*
*Overall quality: nutritional and organoleptic quality, sanitary, temperature of the meals, diversity, comfort of consumption and work, access to quality at a constrained price, sustainability of the system
Energy sobriety
✔ Direct and indirect energy efficiency positive
energy, sequential power supply, small volumes to be
heated, sobriety of means
✔Reduction of 94% of the energy consumed (low
estimate for a basic service and for the duration of the
service only)
✔Reliability and homogeneity of heat flow: a better
response to health and safety standards
Mainstreams technologies
Mainstreams technologies
Self-service, Buffets, Meal trays: keep food hot by continuous connection to the power supply
by convection (ovens, BM),
by conduction (various stoves)
by radiation (infrared lamps)
by heat conservation (enclosed in thermal cabinets).
❌Absence of inertia, bulky equipment, permanent electrical
connection.
The Nomadic Thermic Desserts® (NTD) :
The Nomadic Thermic Desserts® (NTD) :
📢Don't be fooled by the apparent simplicity of Nomadic Thermal Desserts (NTD)! keep food hot by cooling, when disconnected from the power supply, heat transfer from hotter to colder passes through the food they contain.oling heat transfer* combined with the principles governing heat transfer in materials,
⚙ DTNs are semi-closed and compact thermal equipments, producing prolonged, non-random thermal inertia (coming from the intrinsic structure) particularly stable and homogeneous. (no adjustments and handling) is suitable for food processing
Patented, modular, generic, DTNs are applications of conduction cooling (I. Newton's law) combined with the principles governing heat transfer in materials
Disadvantages of no thermal inertia:
Disadvantages of no thermal inertia:
It is up to the Public to move to a Self/Buffet, the service is centralized:
Generates queues and trips, noise, extended service timing, industrialization of meals (refill), lower overall quality* (waste) and surplus presentation (waste)
Multiply the material and handling needs to serve remotely (transfer, pack, reload, condition,...thermal breaks). increased operating costs (waste, packaging, components, health risks)
🔴Energy-intensive process, harmful to food processing.
🔴Lack of operational and economic room for maneuver,
🔴Negative domino effect on the socio-economic and environmental model, Imbalance of margins (purchases, shared menus), Economically and ecologically deficit model
Benefits of extended, non-random thermal inertia:
It is up to the Nomadic Thermal Desserts to be moved to the public, the service is decentralized and distributed
Eliminates queues, trips, streamlines the organization of the service, (shortened service timing) eliminates surpluses in presentation and adjusts the quantities (waste)
Significantly reduces material and handling requirements, ("all in one" material) to the benefit of operating costs dedicated to value-added labor (dressing, assembly, homogenized temperature, transport and service), better quality overall* (waste reduction)
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