Gas-Fired, Double-Sided Griddle. Technical Assistance to Lang Manufacturing.Final Report, September 1994-December 1995

摘要

The objective is to provide technical assistance to Lang Manufacturing that wouldenable more rapid market introduction and acceptance of the gas-fired, double-sided griddle. Issues that Lang had identified as obstacles to market introduction included: Cooked Product Uniformity. Lang sought to improve cooked product uniformity in order to optimize the balance between safely cooked hamburgers (155F minimum temperature), minimum cooking time and hamburger juiciness and taste. A standard deviation of 5 F in 1/4 pound hamburger internal temperature was desired; as well as to increase heat transfer fluid life; and an increase of 20 percent in surface area and a change in aspect ratio and channel length for the heat transfer platens.