Catering outlets

Deep-fat fryers may also operate at a higher pressure (9—32 psi). These devices have been developed to meet particular needs primarily in certain catering outlets, especially those devoted to chicken frying because of the uniform color and improved texture (higher moisture content) conferred to products. Pressure fryers may reduce the frying time considerably, but they can also increase frying oil deterioration rate since steam retention within the fryer increases free fatty acids content (Moreira et ah, 1999). 

Dispensing systems are used in licensed and catering outlets as a convenient, rapid and economical way of serving ready-chilled drinks without the need to handle bottles or cans. 

The production system is different depending on whether one is to continuously produce small numbers on a multi-age basis for the farm-gate market, or batch produce as part of a group of farmers supplying an integrator, who in turn supplies the supermarkets or catering outlets. Each has its merits, so in order to make this early choice it is worthwhile looking at how the two systems operate. 

Deep-frying uses enough fat to cover the food. The oil is hot enough to seal the surface of the food to form a crust. Deep-fat frying is the most widely used method domestically, industrially, and in catering outlets. 

Pressure relief valves are provided to cater to two main conditions of the process -normal conditions and emergency conditions. Normal conditions relate to the designed operation of the process which emergency conditions can be caused by either (1) external fire conditions, (2) failure of reflux or cooling, (3) Failure of the power supply, (4) failure of steam supply, (5) heat exchanger failure (6) introduction of incompatible materials, (7) thermal expansion with outlets closed. 

The formulation also caters for a maximum storage time of washout water in a storage vessel. Constraints are formulated to ensure the difference between the inlet time and outlet time of water from a storage vessel is less than the maximum allowable storage time. 

To begin the sterile culture portion of ergot farming, a series of 2000 ml conical flasks are filled about one inch deep with nutrient broth made by diluting malt extract with 5 volumes of water. Malt extract is found at stores and outlets catering to the home brewer. It comes in cans, and is a very thick liquid. Avoid the crystalline version of malt extract. The tops of the conical flasks are loosely plugged with cotton, and then sterilized in a pressure cooker at 15 lbs. pressure for a little over Vi hour. 

The catering/restaurant channel is considered a good outlet market except for longterm trade credits. The retail organic shops are also considered a good marketing channel, but they sell small volumes and do not meet fast-growing market equirements. 

Channels Vans. This California shoe company caters to the youth market with skateboard parks and "hip" gear. It sells through retailers, its own stores, and factory outlets. 

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