Foodservice Equipment & Supplies

APR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 74 of 139

IRIN G X USA ASK THE CHEF FOUR SIMPLE QUESTIONS, EACH OF WHICH 15 A CRITICAL CONTROL POINT FOR THE PROCESS: IRIN0X USA The Freshness Company ® IRINOXUSA 9990 NW 14th Street, Suite 107 Miami,FL33172 contact us: (786) 870 5064 DO YOU DO SOUS VIDE? 15 YOUR BLAST CHILLER SOUS VIDE SAFE? » Here is how to tel1 if the sous vide faod offered to you is safe. MultiFresh ® MyA, so much more than a simple blast chiller. 1 What are the three organisms of concern with sous vide and ali other reduced oxygen (ROP) cook/chill processes? 2 What is the minimum required cooking time/temperature requirement far ali the faod in the sous vide (ROP) package? 3 What is the maximum time allowed to cool from the minimum cook temp to the maximum cold holding temp? 4 What is the maximum cold holding (storage) temp far sous vide cooked faods stili in an unopened packaged? To learn the answers to these and answers to other culinary, pastry and savory wonders, please visit us on the web or invite us to come speak to you and your culinary team.

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