ORLANDO, FL — “A Really Chilling Experience” could have been one of the themes at the North American Association of Food Equipment Manufacturers (NAFEM) Show, held here recently. It dealt with the use of blast chillers in food preparation.
“The number-one factor contributing to food-borne illness is improper cooling of food,” dietician Mary Anne Houge told attendees during a seminar held in the midst of the exhibit hall where 625 exhibitors were showing their wares. It was her contention that only blast freezers cool food down quickly enough through the “danger zone” of 140? to 41?F.