The Stock Chiller is certified by NSF to NSF/ANSI Standard 169

 

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Counter Top Unit

 

frequently asked questions<<

 

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

  • 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.

  • Rotating the container provides even mixing and therefore faster transfer of the cold through-out all of the liquid contents.

  • 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:

  • fit into the STOCK CHILLER chill bay

  • are perfectly cylindrical and able to rotate properly on the drive roller

  • 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

  • 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.

  • For the Counter Top unit, the unit will ONLY operate with our 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.

  • THIS APPLIES ONLY TO THE LARGER UNIT AND NOT FOR THE COUNTER TOP UNITS.

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.

  • The Counter Top unite does NOT require water, just ice.

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.

  • Our smaller Counter Top units are ideal for the kitchen that needs to chill 35 gallons (132 L) or less per day.

                  

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  US Patent Nos. 5,505,054; 6,662,574. Other US and International patents pending. 7/23/10
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