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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 04-26-2011, 02:09 PM   #16
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
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Quote:
Originally Posted by markgerickson View Post
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.
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Old 04-27-2011, 12:31 AM   #17
theflints01
Knows what a fatty is.
 
Join Date: 04-17-10
Location: Ravensdale, WA
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There actually is an electric appliance for this, it's called a blast chiller:

http://www.wasserstrom.com/restauran...Product_270084

Good luck in finding a used one though, look for restaurant liquidations maybe
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Old 04-27-2011, 08:04 PM   #18
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
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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.
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Old 04-28-2011, 01:01 AM   #19
markgerickson
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Join Date: 08-22-09
Location: Fertile MN
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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.
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Old 04-28-2011, 01:12 AM   #20
Hoosier Chef
Got Wood.
 
Join Date: 12-31-10
Location: Indianapolis, IN
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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.
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