Without breaking the laws of thermodynamics, I’m not sure how you’d accomplish that. Being you can’t “make” something cold. You can only remove the heat…
Blast Chillers can make 160°F Poultry 34°F quite fast. Mind you that’s internal Temps. As far as I know, airflow is the best, maybe only way to carry the heat away…
I got that. It was more about how the Blast Chiller generally functions. It does not use radiation from the electromagnetic spectrum like a microwave, but uses airflow like the afromentioned convection oven. But thanks again for explaining. I appreciate the additional input.
Without breaking the laws of thermodynamics, I’m not sure how you’d accomplish that. Being you can’t “make” something cold. You can only remove the heat…
Blast Chillers can make 160°F Poultry 34°F quite fast. Mind you that’s internal Temps. As far as I know, airflow is the best, maybe only way to carry the heat away…
I got that. It was more about how the Blast Chiller generally functions. It does not use radiation from the electromagnetic spectrum like a microwave, but uses airflow like the afromentioned convection oven. But thanks again for explaining. I appreciate the additional input.