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What happens when hot food is put in chiller

post #1 of 4
12/13/11 at 11:18pm
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 

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post #2 of 4
12/13/11 at 11:28pm

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

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post #3 of 4
12/14/11 at 8:44am

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.

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post #4 of 4
12/14/11 at 1:44pm

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!!!!!!!"

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