Temperature histories during the chilling process under actual operating conditions in a school cook/chill foodservice system and in laboratory experiments show it was not possible to chill cooked entrees to 45 F (7 C) or below within 4 h when entrees were stored in walk-in refrigerators. Consideration should be given to equipment designed for the chilling process before converting to cook/chill foodservice systems.

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Author notes

1Research supported by College of Agricultural and Life Sciences, University of Wisconsin-Madison.

2Current address: Dietetic Service, Veterans Administration Center, Hot Springs, SD 57747.