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Old 09-14-2012, 08:26 AM   #5
Found some matches.
Join Date: 06-16-12
Location: Nappanee, IN

I appreciate everything that has been said. Yes I am a certified food manager. As far as cooling the product goes, I have found so far that a hotel pan filled level full and not packed down will be frozen solid in 3 hours or less(this meat is unsauced). I don't put the lids on until the product is at least chilled. I am putting this in a walk in freezer. I will be moving all of the pans to a walkin cooler several days prior to our event to allow them to thaw. Freezer burn does worry me some but I am unsure how bagging this many pounds would work very well. @BBQ Bandit. Please enlighten me a little more as I am relatively new to the area of cooling very much product at a time and you're making me nervous.
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