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Can you afford to compromise your food safety?
1) How does your rapid chilling process
work? ANSWER: click the below link
Click here to understand how our rapid
soup and stock chilling process works
2) Why is it so much faster than current
chilling methods? ANSWER: Our process is so much faster
than current methods like the ice paddle, immersing the soup/stock
pot into an ice water bath, blast chillers, bath/tumble chiller due
to
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Our stainless steel containers provide faster
chilling by transferring the cold much quicker versus plastic or
other materials. This is one reason why your drink in an aluminum
can will chill much faster than
your drink in a plastic bottle. Metals are able to conduct/transfer
the cold much more efficiently to the liquid inside.
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Rotating the container provides even mixing
and therefore faster transfer of the cold through-out all of the
liquid contents.
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Chilling with ice water. Water is a proven,
fast, inexpensive, and safe medium for transferring cold and the
reason why our STOCK CHILLER is still much faster than blast
chillers. Water is some 800 times denser than air at sea level and
therefore has a higher capacity to transfer cold to another object
versus air or even so called "super cold" air at -150F/-101C. This
is the same logic why you will get hypothermia much faster in 40F/5C
water than in 40F/5C air.
3) What other liquid foods can I chill?
ANSWER: Thicker food products like sauces, chili, gravies,
etc... will take longer than a typical "water-based" soup/stock. It
it hard to give exact chill times without testing your actual
product since there is so much variation in each chef's recipe. We
do know that the thicker and the higher the gelatin concentration
the soup/stock has, the chill times will be longer than the usual 4
minutes for 2 gallons or 6 minutes for 5 gallons.
4) How much ice does it require?
ANSWER: A simple formula to use is that for every 1 gallon
(3.8L) of hot soup/stock you are chilling, you will use 8 pounds
(3.6Kg) of ice. This assumes you are starting at a hot 190F/88C and
chilling to 40F/5C. This is a thermodynamic chilling equivalent and
shows you how much ice (or its equivalent) you need to chill things
down properly and safely.
5) Can I use other containers in it?
ANSWER: While our STOCK CHILLER unit has been optimized for
use with our specially designed 2 (7.5L) and 5 (18.7L) gallon
containers, other containers may work as long as they will:
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fit into the STOCK CHILLER chill bay
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are perfectly cylindrical and able to rotate
properly on the drive roller
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when closed and placed in a horizontal
position, are air/water tight with none of the contents leaking out
and conversely, water air from the outside in NOT able to leech
inside
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the containers are made of metal, preferably
stainless steel
NOTE: if other containers are used, chill
times may be slower than with our specially designed containers.
6) Can it chill bags? ANSWER: At
this time we are doing further research/testing to see if our
process can chill liquid foods that are bagged. We hope to have a
answer shortly. Some preliminary testing with our 2 gallon container
with an "off the shelf" 5mm thick bag shows some promise, but
further testing is needed.
7) How much water do I need to add to
start the unit? ANSWER: When starting up the unit, you
will need to add about 5 gallons of water to provide enough water
for the water pumps to operate properly.
8) How much volume can it chill?
ANSWER: Using our larger unit, the STOCK CHILLER with its two chill bays can chill
up to 10 gallons (37.4L) at a time when using two of the 5 gallon
containers in just 6 minutes. This translates to 100 gallons (374L)
an hour. These chill times and volume chill times are significantly
faster than bath, blast, and tumble chillers and our STOCK CHILLER
costs about a third to a fourth of the cost than these other systems
and requires less space.
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