The Role of the Microwave Oven in Reducing Energy Consumption in Commercial Food Service*
- 1 January 1978
- journal article
- research article
- Published by Taylor & Francis in Journal of Microwave Power
- Vol. 13 (3) , 263-267
- https://doi.org/10.1080/16070658.1978.11689104
Abstract
The energy efficiency of typical food service systems and equipment is discussed, as well as the energy actually required to cook food. The microwave oven is shown to be an effective item of equipment to improve energy efficiency in food service systems.Keywords
This publication has 0 references indexed in Scilit: