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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com