|
|
Article: Staying really cool proves serious business. (Focus Freezers).(proper cooling of food)(North American Association of Food Equipment Manufacturers Show)
- Article from:
- Air Conditioning, Heating & Refrigeration News
- Article date:
- December 3, 2001
- Author:
CopyrightCOPYRIGHT 2001 BNP Media. 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)
|
ORLANDO, FL -- "A Really Chilling Experience" could have been one of the themes at the North American Association of Food Equipment Manufacturers (NAFEM) Show, held here recently. It dealt with the use of blast chillers in food preparation.
"The number-one factor contributing to food-borne illness is improper cooling of food," dietician Mary Anne Houge told attendees during a seminar held in the midst of the exhibit hall where 625 exhibitors were showing their wares. It was her contention that onlyblast freezers cool food down quickly enough through the "danger zone" of 140 [degrees] to 41 [degrees] F.
"The longer high-risk food is at the danger zone ...