Vigor Polar Paddle 2 Liter; (67 oz.) Blue Cooling Paddle for Hotel

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Use this San Jamar Rapi-Kool ice paddle to cool soup, stew, chili or any other hot, liquid food to meet Food Code and HACCP requirements. Constructed of durable food-safe plastic, the large ice paddle for cooling food has a capacity of 128 Oz. Fill with water and freeze, or fill with ice cubes and water to chill food f

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Quickly and easily cool foods from the "inside out" with this San Jamar RCU128 Rapi-Kool® ; 4L (128 oz.) rapid cooling paddle! This paddle is a HACCP essential component and is perfect for rapidly cooling soups and other foods that can't go into a blast chiller. Innovative cooling fins provide maximum surface area for faster chilling to reduce the amount of time foods are in the temperature.

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1.Place ice paddle in a large pot of soup, sauce or other liquid. 2.Stir food every 15 minutes. 3.hange ice paddle once ice melts. You may need more than one ice paddle to reach 70°F in 2 hours. 4.Once cooled to 70°F, leave an ice paddle in the pot and store in walk-in cooler. 5.Cover food once it reaches 41°F. For even quick-er cooling, use

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4. Stir or toss the food around in its bowl. The food closest to the surface will cool down the fastest. By stirring your food up, you will be bringing the hot food up to the surface so that it can cool down. The already-cool food will sink to the bottom and help cool the rest of your meal down. 5.

Vigor Polar Paddle 2 Liter; (67 oz.) Blue Cooling Paddle for Hotel

This cooling paddle is great. I use it to cool down my gumbo and soups for freezer containers. With this paddle using ice and water I save about 2.5 hours process time. The paddle cools5 gallons of gumbo or soup in less than 30 minutes. This cooling paddle paid for itself on the first batch I used it on.

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Quickly and easily cool foods from the "inside out" with this Vigor Polar Paddle 2 liter; (67 oz.) blue cooling paddle. This cooling paddle is a great way to rapidly cool soups and other foods that can't go into a blast chiller. Its smooth exterior makes it easy to remove foods to reduce waste, while also ensuring the paddle is easy to clean.

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To effectively cool your food, follow these simple steps. Begin by filling the ice paddle with water and freezing it thoroughly. Once frozen, place the chilled ice paddle in the food container. Now, use the paddle to stir the food, ensuring even cooling. By following these steps, you can keep your food fresh and safe for consumption.

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The smooth plastic is also easy to clean, and many of them are even dishwasher safe. For home use, look for the smallest sized ice paddles - usually 64 ounces (or 2 quarts). They're readily available and affordable at any restaurant supply store or online: • San Jamar Rapi-Kool Cold Paddle, $20 from Wasserstrom.

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Rapi-Kool® Plus Cold Paddles from San Jamar are a versatile and efficient way to quickly and safely cool soups, stews and other hot liquids. Rapi-Kool® Plus helps chill foods from the inside-out, minimizing time-temperature abuse and bacterial growth. Simply fill with water and freeze ahead, or fill with ice and water for immediate use.

Vigor Polar Paddle 2 Liter; (67 oz.) Blue Cooling Paddle

To quickly cool hot soups, stews, or beverages, use cooling ice paddles as stirrers to lower the temperature of your foods. Place a soup chiller in your pot or use it as a stirrer to cool the liquid from the inside out. Using these chilled paddles helps your kitchen adhere to HACCP guidelines and reduce the amount of time food is in the danger.

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Get a $1.49 bag of ice from the store and a box of salt. Put the container of sauce in the sink, or in an ice chest, with the ice. Add water, and add salt. Put a ladle in the big ole container of sauce. Stir regularly. It'll get stuff cool in such a hurry - as quick as an ice paddle. [deleted] • 6 yr. ago.

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An ice paddle is a quick and convenient way to cool down soups, broths and stocks. Simply place the soup or broth in a bowl, add ice cubes until it reaches your desired temperature and stir gently to combine. For even faster cooling, use an ice paddle instead of stirring. Keep an ice paddle on hand for when you need to quickly cool downhot food.

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The goal of cooling the broth (or any hot food, for that matter) is to get it into the temperature-safe zone where the risk of bacterial growth is minimal. You want to reach a temperature below 40.

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These paddles are specifically designed to quickly cool down hot foods such as soups, sauces, and stews, which is essential for preventing bacterial growth and maintaining quality. The cooling process is quick and efficient, ensuring that food stays fresh without compromising taste or texture. In addition, these cooling paddles are easy to.

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Fill a plastic bottle about 3/4 full with water and leave it in the freezer for several hours until completely solid. After you've made your soup and are ready to pack it away, let it cool for a few minutes in the pot (so it's no longer boiling hot). Then gently stir it using the frozen water bottle. It will take different amounts of time.

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Use an ice bath. Surround a container of food with ice water. Ideally, the water level should sit above the top level of the food. Add ice as an ingredient. If ice isn't an option, use an ice paddle to get the same effect without the added liquid. Use a blast chiller or tumbler. These appliances can cool large amounts of food quickly.