Definition:High-capacity cooling equipment that rapidly reduces product temperature from cooking or processing temperature to chilled or frozen temperature.
Chilling Modes::
- **Soft chill**: +90°C to +3°C in 90 minutes (cooked food safety zone)
- **Hard chill**: +90°C to 0°C in 4 hours
- **Shock freeze**: +90°C to -18°C in 240 minutes
- Commercial kitchens and bakeries
- Food processing facilities
- Catering operations
- Prepared meal production
Applications::
Why Rapid Chilling:: Reduces time in bacterial growth temperature range (5-60°C), preserving food safety and quality.
Related Terms:: Blast Freezer, Rapid Cooling, HACCP, Cook-Chill