Application
Quick-freeze is a method of cooling food quickly to prevent
bacteria from growing. Bacteria grew fastest between 8°C
(46°F) and 68°C (154°F). Therefore, rapid cooling of cooked
food, fro
m 90°C (158°F) to 3°C (37°F) within 90 minutes, will
make food storage and subsequent consumption safer. This
method of food preservation is common in the catering
industry. Recently, due to its characteristics of ensuring food
safety and quality, it has been popularized in ready-to-eat
food.
At present, it mainly appears in small and medium-sized
catering operators, bars, restaurants, small hotels, nursing
centers and schools.
