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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. Fill-Rite™ […]

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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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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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The Best Cold Summer Soup You Don't Need a Recipe For. Often, Anna adds just a plain ice cube or two set in the middle of the bowl. "As the ice melts, it thins out the soup, creating different.

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When I worked in restaurant kitchens, cooling down leftovers was serious business.The importance of getting big batches of cooked food—think giant pots of stocks, sauces, and stews—out of what.

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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. You can also make your own using a leftover plastic water bottle, though we recommend waiting until the soup is.

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Follow these instructions to cool food with an ice paddle: Fill the cooling paddle with water and freeze overnight. If you need to use it the same day, fill the paddle with ice and cold water. Place the cooling paddle into your hot food and stir every 3-5 minutes to get the food to 70 degrees Fahrenheit within 2 hours.

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This allows the soup to cool more quickly and evenly, reducing the risk of harmful bacterial growth. Placing the containers of soup into an ice bath or in the refrigerator can also expedite the cooling process. Additionally, stirring the soup occasionally can help distribute the heat and promote faster cooling.

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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.. Chills soup effectively in conjunction with external icing around periphery of pot. Used ice cubes and water.

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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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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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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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Quickly and easily cool foods from the "inside out" with this San Jamar RCU1282 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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Simply fill a large sink or tub with cold water and ice, then place the pot of soup in the ice bath. Stir the soup occasionally to help distribute the heat and cool it down evenly. This method is particularly useful for large quantities of soup and can speed up the cooling process significantly. Another method is to transfer the soup into.

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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.