I will be opening a restaurant that requires approximately 200 gallons of beef and chicken stock to be created on a daily basis. The stock will be frozen for future bulk use (serving to customers).
I have been told that the applicaiton of steam kettles would be a better alternative than the originnal 20 18" ranges + 20 120qt stock pots that I was originally going to use. However, I have no experience with the use of steam kettles and the production of stock in them.
A few questions.
How does steam kettle stock compare to stock pot stock in terms of flavor and clarity? I believe steam kettles would do a better job given the inherent mechanisms to control temperature. Do the steam kettles allow (or require) the skimming of surface scum in order to preserve clarity in the stock?
To adhere to safety standards, how might I go about cooling 200 gallons of stock from 190F to 40F within the 4 hour window as required?
Any help would be greatly appreciated. Thanks!