CHICAGO —For a growing number of restaurant operators, the blast chiller is a vital tool for swiftly cooling cooked foods below the temperatures at which microbes flourish, helping prevent foodborne illness. However, as rapid-cooling equipment comes into wider use in the industry, some find that it provides additional benefits as well, such as greater productivity in the kitchen and improved flavor and shelf life of food. The FDA Food ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?