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The equipment required would include a blast chiller, central production coldstores, and kitchen chill store cabinets.
When cooling hot food, it should not be left standing or in a blast chiller for more than 90 minutes.
One piece of equipment they do not need is a blast chiller since most food is taken from the refrigerator, cooked and served immediately.
Because refrigerators will not necessarily chill food down to the required temperature, plenty of establishments have become reliant on blast chillers to attain 0 to +5 degrees C levels in a short space of time.
