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TEMPERATURE STUDY FOR THE ICE CHILLER |
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BCIT Food Technology recently undertook a temperature study to look at the temperature change rates of 12 different food products which were being held in the food chillers over a 15 hour period, recording the temperature every minute. The results speak for themselves.
The food products results are divided into two Adobe Acrobat (.pdf) documents. The first contains resullts for Macaroni Salad, Grated Cheese, Potato Salad, Carrot Salad, Luncheon Meat and Rice along with an ice bath control.
The second contains results for Fish Fillets, Uncooked Shrimp, Jello Salad, Raw Chicken Cubes, Cottage Cheese, Sour Cream and an ice bath control. Click on the links below (requires Acrobat Reader) |
| Ice Chiller results #1 Ice Chiller results #2 |
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