How To Cool Foods Quickly. Stirring helps food. Before cooling food reduce the quantity or size of the food you are cooling by dividing large food items into smaller portions.
Use fans to keep the cold air moving around B. First cool food from 135F to 70F 57C to 21C within two hours. Cover hot food and move it to.
BLAST OR TUMBLE CHILLERS BLAST OR TUMBLE CHILLERS CAN BE USED TO QUICKLY REDUCE THE TEMPERATURE OF LARGE AMOUNTS OF FOOD OR THICK FOOD SUCH AS.
Divide food into shallow containers or cut food into smaller pieces. Then cool it from 70F to 41F 21C to 5C or lower in the next four hours. Break down the food into smaller pans or containers. Food will chill.
