A “chilled” level of food safety at grub hubs
Published on June 3rd, 2016 | By Admin
There is no denying the fact that commercial food businesses have reached great heights in the present times. Entrepreneurs are doing the best that they can to cater to the needs of their clients when it comes to the food served by getting appropriate cabinets from the best kitchen cabinet manufacturers and chillers from stalwarts in the market. Keeping aside the quality of the food that is served, food safety is a major factor that needs to be taken into consideration by entrepreneurs at all levels.
According to reports there have been about 48 millions cases a year with people being reported of having developed severe food borne diseases on a serious scale. Food that is not preserved in a proper manner is said to develop life taking bacteria that has claimed about 3000 lives in the United States. The first and foremost task of the team involved in kitchen management is to make sure that the food served to the clientele is at its fresh best. One of the best ways to do this is to find ways to keep the food chilled.
Eliminate food borne calamities through blast chillers
Wastage of food is something that has reached unacceptable levels. Back at schools and colleges, huge amount of food id often wasted due to students backing off from having lunch. Using hotel kitchen equipment like a cook chill system or a blast chiller can prove to be of great help in this case. You can always cook food in bulk and store it in the chiller for future use without having to worry about it getting spoiled. A blast chiller generally has cooling facilities for food at all temperatures. You can operate the machine as per your requirement and ensure that your food remains fresh hours after you cook it.
Barriers for the process
One of the greatest hindrances that are known to occur in case of using proper chilling equipment like a blast chiller is the lack of adequate amount of space to accommodate the equipment. The area that is churned out for the purpose of storing and cooking the food is not enough to accommodate high scale equipments. Machines like a blast chiller need adequate space to enable the cooling down of wands after the cleaning process provided which it will not be able to function.
