One of the many challenges for a restaurant is avoiding the dreaded food temperature danger zone. When your team is in crunch-mode working on their prep lists, one of the best ways to be
more efficient is to get out of that danger zone faster. In order to prevent the growth of bacteria, soups, stews, broths, and other hot liquids cannot remain between 41°F (5°C) and 140°F
(60°C) for more than two hours. Trying to get foods below that 41°F mark quickly, however, can be tough without the use of cold paddles. FDA directives for chilling foods calls for the
use of cold paddles, and San Jamar’s Rapi-Kool cold paddles are the perfect way to get hot liquids in the safe zone. San Jamar’s paddles can be filled with water and frozen ahead of
time. They also help reduce waste, because they’re constructed of a smooth material that helps food easily slide off. Bonus – the cold paddles can also be placed in the dishwasher.
A final tip — you can place the hot liquid container in the walk in cooler or an ice bath, to get to the safe temperature zone sooner. Where the cold paddles cool the soup from the inside out,
the walk in cooler or ice bath will help cool from the outside in. Remember that until the soup reaches the temperature safe zone, temperatures need to be recorded hourly.