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Definition of the Cold Lead in agrifood

Method for preserving a product between its fabrication and consumption, that consists in rapidly lower the temperature, immediately after its production (to less than 10° degrees in less than 2 hours). It is then kept in cold storage (0° to + 2° degrees) and afterwards back into warm temperature before consumption.

Hot lead

The conservation of food served and eaten hot, must be maintained at least in 63° C, between the time of preparation and that of the service. This involves the use of a specific material and short periods of transportation. One example is the hot meals home delivery, to the elderly.

Cold lead mixed

This term is used when a catering service uses simultaneously hot and cold lead.

Cold lead, hot lead - Differences and similarities

Cold lead
Hot lead
Reception of raw materials
Reception of raw materials
Storage
(negative or positive cold chambers or in reserve)
Storage
(negative or positive cold chambers or in reserve)
Unpacking
Unpacking
Cooking
Cooking
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Packaging in hot conditions (+63°C)
Fast cooling
Packaging in hot conditions (+63°C)
 
Fast cooling
Packaging in cold conditions
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Labelling
Labelling (+63°C)
Stockage entre 0 et +3°C
Allotment
Allotment
Transport from 0 to + 3 ° C
Transport from 0 to + 63°C
Reception
Reception
Stockage de 0 à +3°C
Stockage à + de 63°C
Dressing
Dressing
Reheating
Maintaining temperature
Service
Service

The main differences are therefore situated in after cooking process, for the cooling or not of the preparations, then just before serving, will be reheat. Between these operations, the steps are the same as used for the cold or hot lead: the temperatures that need to be respected, are different: one is cold (0-3° C) and the other one hot (63° C).

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