Cooking and food safety are very important aspects of human health and security. Refrigeration played a significant role in reducing the heaUnrelated problems due to bacteria or mold growth in food. Recently attention has been paid to the cases of food poisoning around the world that were the result of improper food preparation and storage. The U.S. Department of Agriculture (USDA) issued guidelines on food preparation and storage. USDA requires a hot meal, to be cooled to 70F (2PC) for two hours, and then to 41 F (5C) for the next four hours. It is extremely important that the food is cooled too slowly or too quickly. Cooling the food too slowly will allow the growth of bacteria. If the food is too cools rapidly, there will be a loss of flavor.
To meet these demands requires controlled rapid cooling of the products, hi industrial kitchens, such as a coffee shop and Banquet halls, large quantities of food prepared in advance and stored for future use. Hot food must be brought from his oven temperature to 450F (232C) 70F (2T Q for two hours.
Then it must be brought to 41F (5C) for the next four hours.
Some units of measurement used for quick cooling of food products shown in Fig. 14-50. This device uses a microprocessor-based process control system for cooling and thawing and to maintain the temperature of the food. Microprocessor includes a keyboard, and a built-in printer. The controller can be used to record the food cooling operations and provide a printed report on the work of system.
Quick cooling unit shown uses temperature sensors that are inserted into the food. Temperature sensors provide accurate measurement of each tray of food placed in the Cabinet. Rapid cooling is provided through a system of ducts for uniform distribution of cold air through food..
Industrial