DATE:  

 REGION:                      

REPORTED BY:       

PHONE:    

ADDRESS:

CITY:         STATE: ZIP:

FOR CO_2:  X OR  LN_2:

FOOD PRODUCT DESCRIPTION:

PHYSICAL PROPERTIES OF PRODUCTS:

PRODUCT IDENTIFICATION:  PRODUCTION RATE:

(LB/HR) PRODUCT SHAPE & SIZE: 

(INCHES) WEIGHT PER UNIT (POUNDS):

PRODUCTION IS:  1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 HOURS PER DAY 1 2 3 4 5 6 7    DAYS PER WEEK  1 2 3 4 5 6 7 8 9 10 11 12   MONTHS PER YEAR

TEMPERATURE IN (ºF) TEMPERATURE OUT (ºF)  WATER CONTENT %  FAT OR OIL CONTENT % 

NOTE:     1. “TEMPERATURE OUT” IS DESIRED FINAL EQUILIBRATED TEMPERATURE OF PRODUCT.

                 2. “WATER CONTENT” IS TOTAL WATER CONTENT OF PRODUCE

                       ( INCLUDING WATER ADDED TO PRODUCT)

PRODUCT PRE TREATMENT:

CHECK ONE:

CHILLED:    FRIED:   BOILED: BAKED:

OTHER:

PRODUCT COVERINGS:  

TRAY: (DIMENSIONS)       

VACUUM PACK:                 

BREADED & BATTERED:

PEELED & DE-VEINED:    

COVERING?:                      

OTHER:

CAN PRODUCT BE FLIPPED AFTER CRUSTING? YES NO

IN-FEED PRODUCTION EQUIPMENT:

IN-FEED CONVEYOR WIDTH (INCHES) :

SUGGESTED BELT MESH

WIRES / FEET or COARSE OR FINE: (18,24,36,48,72)

CUSTOMER HOLDING FREEZER

 TEMPERATURE:

CUSTOMER PLANT SPACE AVAILABLE

(LENGTH AND WIDTH):

SPACE AVAILABLE FOR LIQUID STORAGE IS FEET FROM PROPOSED FREEZER

PROPOSED FREEZER TYPE: 

PROPOSED FREEZER SIZE:  

SPECIAL CUSTOMER REQUIREMENTS: