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  • Warming units designed for temporary food storage at temperatures below the water boiling point (typical temperatures are 80 to 85 degrees Celsius/176 to 185 degrees Farenheit). These units usually consist of cabinet-like structures; the units are usually available in stand-alone or under counter configurations. They may include forced-air circulation systems, humidity and temperature controls, and alarms in addition to the heaters. Food warming units are used to keep prepared food warm for a short time before its distribution; units including racks that can accommodate roll-in baking pans to activate yeast in food containing flour mixtures (i.e., proofing units) are also available.
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