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markgerickson
04-08-2011, 10:52 PM
Looking for NSF Refrigerator to cool down bbq meat correctly. Any types or styles that anyone could recommend?

jbrink01
04-08-2011, 10:56 PM
Take a look at Arctic Air. Or, buy used. I bought a True and a Hobart.

worthsmokin
04-09-2011, 12:42 AM
I have a Randall. It has a digital temp guage on the outside of the door. I have had no trouble with it and it gets unplugged a lot when moving. Check out craigslist used is way cheaper.

Trucky1008
04-09-2011, 12:50 AM
Take a look at Arctic Air. Or, buy used. I bought a True and a Hobart.

I've got the Arctic Air, nice unit and it runs about $1,100.

Hoosier Chef
04-09-2011, 03:13 AM
Bought a double door Norwalk S/S fridge for $1k today. Also have a Beverage Air.

Look at Craigslist or find a local buyer/seller of used equipment. Their business is booming with the bad economy and failing restaurants. There is a lot of good used equipment out there at the moment. Great time to buy.

markgerickson
04-09-2011, 09:21 AM
I have been checking craigslist and online auctions daily. Haven't seen any great deals as of yet. Most of the stuff similar to the artic air goes for $600-700 and I am wondering if its better to buy the new one and hopefully have the warranty and less hassle.

Does storing the refrigerator in a cold garage have any affects on it. I have a attached uninsulated garage that the refrigerator would be stored.

Hoosier Chef
04-09-2011, 11:53 AM
Keep looking. One will pop up eventually. Also look for a buyer/reseller locally. Prices will be a hair higher, cause they gotta make a profit, but still a lot cheaper than buying new. They tend to swoop in on restaurants that fail and buy very cheap, clean it up and mark it up. You can easily spend a third or fourth of new prices. It is crazy what the new ones go for.

Very little can go wrong with them. Occasionally a compressor goes bad and you are hosed, but most will run ten or fifteen years easily, with no problems.

You won't have problems in a garage. Most commercial kitchens are very hostile environments. The commercial units are built to stand up to extreme heat and cold and some moisture.

Cook
04-10-2011, 10:08 AM
To cool food correctly, you might not want a refrigerator. It "might" take too long to cool. A freezer might be your best bet for fast cooling.

Also, putting a quantity of hot food in a small refrigerated space will certainly raise the inside temperature a good bit...making the compressor work harder to pull the temperature down. This is an excellent method for compressor failure if that's what you are looking for. Hot meat can even raise the temperature of a small walk-in unit.

Just trying to help.

thetazzbot
04-13-2011, 04:41 PM
FYI According to ServSafe don't put hot meat in refrigerator.
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ServSafe Certified

OL' Timer
04-18-2011, 10:11 PM
I cool my hot meat in 150 qt coolers with layers of ice in 2 1/2 gal bags. HD approved and HAACP approved. It will bring it down from 150 to 38 in less than an hour for ribs, chicken and brisket. Whole butts about 1 and 1/2 hours. I usually pull and cool them.

Ford
04-24-2011, 02:47 PM
To cool food correctly, you might not want a refrigerator. It "might" take too long to cool. A freezer might be your best bet for fast cooling.

Also, putting a quantity of hot food in a small refrigerated space will certainly raise the inside temperature a good bit...making the compressor work harder to pull the temperature down. This is an excellent method for compressor failure if that's what you are looking for. Hot meat can even raise the temperature of a small walk-in unit.

Just trying to help.
Air cool for an hour first. Max of 2 half pans at a time - 4 hours that means. Freezer with other product in can cause problems with partial thawing. I do not recommend either device for cooling.

FYI According to ServSafe don't put hot meat in refrigerator.
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ServSafe Certified
Agree - good advice. And I can't do it in MI. SOPS that use fridge or freezer will not be approved.

I cool my hot meat in 150 qt coolers with layers of ice in 2 1/2 gal bags. HD approved and HAACP approved. It will bring it down from 150 to 38 in less than an hour for ribs, chicken and brisket. Whole butts about 1 and 1/2 hours. I usually pull and cool them.
Ding, Ding, Ding. We have a winner. Excellent advice and the only approved way unless you start playing with dry ice.

Dr_KY
04-24-2011, 03:39 PM
We use a small chest freezer for refrigeration.

Cook
04-25-2011, 01:10 PM
Ding, Ding, Ding. We have a winner. Excellent advice and the only approved way unless you start playing with dry ice.

It's not the only approved way. As long as you get it cool enough in the allotted time, it is approved.

What kind of idiot would put hot food in a freezer that has other frozen product in it? I get your point, but no one said to do that.

markgerickson
04-25-2011, 06:48 PM
Guys - I think you hijacked my link. I am fine with all the information but ideally was looking for a recommendation on frig. But please keep going I enjoy learning about the craft.

Mark

thillin
04-25-2011, 07:24 PM
I picked up a used small glass door merchandise cooler. Think soft drink fridge by the checkout line at the grovery store. It's NSF and isn't as big/heavy. And about $300.

Cook
04-26-2011, 02:09 PM
Guys - I think you hijacked my link. I am fine with all the information but ideally was looking for a recommendation on frig. But please keep going I enjoy learning about the craft.

Mark

Well a recommendation for a fridge will do nothing to help you. You want a fridge to correctly cool bbq meats. There is no such refrigerator for that duty...not if you want to do it correct and safely. Sorry.

theflints01
04-27-2011, 12:31 AM
There actually is an electric appliance for this, it's called a blast chiller:

http://www.wasserstrom.com/restaurant-supplies-equipment/Product_270084

Good luck in finding a used one though, look for restaurant liquidations maybe

Cook
04-27-2011, 08:04 PM
Blast chillers are the best way to properly cool. For sure. Expensive, but the proper tool for the job.

They use air convection to cool rapidly. If you could figure out to get some fans inside a freezer, you could use some of the same benefits of the blast freezer.

Redneck ingenuity.

markgerickson
04-28-2011, 01:01 AM
Ya I know about the blast freezers but if i am trouble finding a deal on a used refrigerator - I may never find that deal on a blast freezer but its on my shopping list.

Hoosier Chef
04-28-2011, 01:12 AM
Did you look for a used equipment dealer, as I recommended? Literally every town or at least state has one. It is a good business to run. They snatch up all of the CL sales and restaurant liquidations, clean them up and mark them up. They are still a good deal, even after the markup.

In terms of cooling food, bbq is no different than any other meat that anyone in the world works with. I know we like to think that bbq is magical, and it is, but it is just meat.

Most places don't use a blast chiller, although they are very cool...and expensive. Cool it down as ServSafe recommends and put it in a fridge. NSF fridge will do, if you are legit. Any fridge will do, if not.