Food Safety
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How Blast Chilling Affects Food Safety Blast chilling is a method of cooling food quickly to a low temperature, so it is safe from bacterial growth. Bacteria multiples most rapidly between 50°F and 150°F. By reducing the temperature of cooked food to 38°F or below within 90 minutes, food is made safe for storage and…

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What is R290? Choosing a Blast Chiller for the Future.
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Go Green. Save Green. Choosing a blast chiller for your commercial kitchen operation can be a challenge. Different brands, sizes, and each offers a unique functionality. But now there is another factor to consider – what type of refrigerant is being used? Most blast chillers on the market use R404…

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Food Chill Changes Over the Years
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Have you ever received a health code violation for improper food holding temperatures? Were you surprised to find your practices were outdated? It does seem as though food chill restrictions have gotten stricter over the years. Let’s take a look at the history of these regulations and how you can …

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