Quickchiller Flashcards
1
Q
Why Cook Chill?
A
- Increased food safety
- Chills food through danger zone faster for increased food safety ( 140 deg F to 45 deg F)
- Better food quality
- Food retains its fresh appearance and texture. (Veggies snap, and meat remains tender)
- Reduce shrinkage and give food a longer life.
- Production
- Schedule kitchen workers to cook all similar items at once
- Produce to inventory and avoid going through the same steps several times a day.
- Chill and store items until they are needed.
2
Q
What are the 4 quickchiller modes?
A
- Soft Chill Mode
- Hard Chill Mode
- Quick Freeze Mode
- Hold Temp Mode
3
Q
What is Soft Chill Mode?
A
- Rapidly decreases the temp of foods by internal produce probe temp or time within a range of 24 deg. to 36 deg. F
- Recommended for less dense food items that chill quickly.
- Automatically converts to a refrigerated holding temp at the end of the chill cycle.
4
Q
What is Hard Chill Mode?
A
- Rapidly decreases the temp of foods by internal produce probe temp or time within a range of 11 deg to 23 deg F
- Recommended for more dense food items.
- Automatically onverts to refrigerated holding temp at the end of the chill cycle.
5
Q
What is Quick Chill Mode?
A
- Rapid freezing and frozen food maintenance by internal product probe temp or time within a temp range of -10 deg to +10 deg F
- Automatically converts to a frozen food holding temp at the end of the quick freeze cycle.
6
Q
What is Hold Temp Mode?
A
- The mode for refrigerated storage within a temp range of -5 deg to 40 deg F
- Hold temp offers continuous refrigerated storage without using food probes or a timer.