The amount of electricity used and its cost for processes specific to the cook‐chill/freeze food‐production system in a 500‐bed hospital were studied. Chilling, freezing, holding under refrigeration, and reheating food used a mean of 860.3 kwh of electricity per day, or 0.74 kwh of electricity per tray delivered to the service galleys. At $0.05 per kwh, the cost was $43.01 per day or $0.037 per tray.
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