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Project Name: ___ Item #: ___ Quantity: ___Standard Features PERFORMANCE: Blast chilling (soft or hard) lowers the food core temperature from 160F to 38F within 90 minutes. Chilling times will vary

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How to fill out blast chilling soft or

01

Ensure the blast chiller is set to the correct temperature for soft items.

02

Place the soft items on a tray or rack, ensuring that there is space between them for proper air circulation.

03

Insert the tray or rack of soft items into the blast chiller, making sure not to overcrowd the unit.

04

Set the timer for the appropriate chilling time for soft items.

05

Once the chilling time is complete, carefully remove the soft items from the blast chiller and store them in a cool place.

Who needs blast chilling soft or?

01

Restaurants and commercial kitchens that need to quickly chill soft items such as delicate desserts, mousses, or custards.

02

Bakeries that want to set chocolate or ganache coatings quickly without melting the underlying soft filling.

03

Food manufacturers that need to rapidly chill soft products to ensure food safety and prolong shelf life.

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What is blast chilling soft or?

Blast chilling soft or refers to a specific process or documentation required for the rapid cooling of food items to ensure food safety and quality.

Who is required to file blast chilling soft or?

Food manufacturers and processors who perform blast chilling operations are required to file the blast chilling soft or.

How to fill out blast chilling soft or?

To fill out the blast chilling soft or, you typically need to provide details of the chilling process, temperatures reached, and the type of food being chilled.

What is the purpose of blast chilling soft or?

The purpose of blast chilling soft or is to document the chilling process to ensure compliance with food safety regulations and to maintain the integrity of the food.

What information must be reported on blast chilling soft or?

Information that must be reported includes the time and temperature of the chilling process, the type of food, and any safety checks conducted.

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