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What happens when hot food is put in chiller

post #1 of 4
Thread Starter 

Hi chefs and educators,

What will happens to others food when the food we cooked is still hot and is being put into the chiller?

 

Thanks and regards,

metta 

"The truth cook hold in his palm the happiness of mankind", quote Normal Douglas, South Wind.
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"The truth cook hold in his palm the happiness of mankind", quote Normal Douglas, South Wind.
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post #2 of 4

Depending on the size of  the chiller (presume you mean a refrigerator?), all the food will be in the danger zone until the chillier can cool everything below 40°F (4°C).

 

IMO, it is far better to let hot food cool for up to two hours before placing in the chiller.

 

Food cools quicker in shallow, metal containers

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 4

In a home fridge, you'll often end up freezing foods next to the vents as the fridge tries to bring the temp back down.

 

Chill it on ice outside the fridge first. Chills it faster and safer and keeps the rest of the food safe too.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 4

What happens?

 

You have two temperature extremes in a small area. 

 

Humidity happens.

 

The humidity rises and forms condensation on the evaporator coil.  The coil, being very cold, freezes the water.  The coil is plugged up and can't cool down the fridge now.  The compressor shuts down, and the temperature rises,and the Chef comes around asking:

 

"Which (deleted) --ing idiot put hot food in the walk-in!!!!!!!"

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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