(On Demand) When to Specify Water Baths vs Blast Chillers

Provided by Tucs Equipment
1 CEU available

Summary:

1. Welcome & Introduction (5 minutes)
   Learning Objective: Understand why efficient cooling is critical in commercial kitchens.

• Topics:
  • Importance of cooling hot food safely and efficiently.
  • Risks of using improper cooling methods.

2. Cooling Options Overview (10 minutes)
   Learning Objective: Identify the pros and cons of water baths (batch chillers) vs. blast chillers.

• Topics:
  • Why walk-in coolers are not ideal for hot food.
  • How water baths and blast chillers differ in cooling mechanisms (thermal conductivity of water vs. air).
  • Energy efficiency, space, and operational considerations.

3. Choosing the Right Method for Your Operation (15 minutes)
   Learning Objective: Match cooling methods to specific food products and kitchen needs.

• Topics:
  • Flexibility of blast chillers for diverse food types (pasta, sauces, meats).
  • Batch chillers for sealed products and shelf life extension.
  • Space-saving setups: stacking equipment, mobile carts, and installation tips.

4. Enhancing Efficiency with Automation (10 minutes)
   Learning Objective: Learn how automated systems can improve labor efficiency and consistency.

• Topics:
  • Features of automated blast chillers and water baths.
  • Case example: Labor savings and food safety improvements in St. Paul Schools.

5. Summary & Takeaways (5 minutes)
   Learning Objective: Consolidate key insights for making informed equipment decisions.

• Topics:
  • When to use each method.
  • Long-term cost savings and efficiency gains.

Q&A Session (15 minutes)
                  Open discussion with attendees.
Real-world problem-solving and recommendations.

For access,  contact Rob Mattoch at 303-507-0270 or rmattoch@tucsequipment.com