Quick Chiller | Traulsen

By: Traulsen  09-12-2011
Keywords: Kitchens, Stainless Steel, Blast Chillers

Cook chill in its purest form.

The benefits of using the cook chill method of food prep are well known, but not every kitchen has the volume of production to warrant a blast chiller. Most people just need a way to get cooked food chilled through the Danger Zone of temperatures in the time the FDA requires. For that, there’s the Traulsen Quick Chiller Undercounter.

Putting hot foods in a regular refrigeration unit will raise the temperature inside, cooling the product too gradually. This is a food spoilage risk and could also ruin batches of delicate food. The quick chiller, with its cyclonic airflow system, is designed to chill its entire capacity as quickly as possible, enabling you to prepare foods ahead of time for later rethermalization.

It simply chills food fast. The quick chiller does away with the complicated controls and printers required on blast chillers in high-volume kitchens and instead aims at simplicity and efficacy. It has only one setting—chill. The INTELA-TRAUL microprocessor precisely controls the temperature, taking the guesswork out of chill settings and times. You can monitor the temperature and time manually, but the quick chiller is designed for temperature pull-down well within the requirements of the FDA food code. Holding temperature can be easily adjusted to meet the needs of different foods.

Built to perform, built to last. We designed the Traulsen quick chiller to be a valuable component in your kitchen for years to come. The durable stainless steel exterior and interior are easy to clean and can hold up to the rigors of kitchen operation. With an optional bull nose and backsplash, the stainless top makes a perfect work surface—something that is indispensable in any kitchen. And inside, as always, is the trusted Traulsen refrigeration technology that will perform like new well into the future.

Keywords: Blast Chiller, Blast Chillers, Cook Chill, Kitchens, Stainless Steel

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