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Article: Considering Chillers.(Brief Article)
- Article from:
- Restaurants & Institutions
- Article date:
- June 15, 2000
- Author:
CopyrightCOPYRIGHT 2000 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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BLAST CHILLERS ARE FOOD-SAFETY ALLIES THAT ALSO DECREASE LABOR AND FOOD COSTS.
A single piece of equipment that can effectively cut food costs, reduce labor and at the same time ensure that HACCP temperature guidelines are met is one that demands attention. No surprise, then, that blast chillers are showing up in more and more places. Once almost exclusively targeted to large institutional operations, the next generation of blast chillers is making inroads in smaller settings and gaining new fans along the way.
On the all-important food safety side, blast chillers cool large quantities of cooked food, moving them quickly through the danger zones to safe ...