"emmetg":3gpdh3a2 wrote: blast chiller for cooling down stews, stocks ect (health board like these alot[/quote:3gpdh3a2]
What is this? Any good for Wort?[/quote:3gpdh3a2]
its a unit that basicly has a big cooling element (like a fridge) and a fan or two the circulates air around whatever you are cooling. most have a probe that sits into whatever is being cooled so it can switch off automaticly when the preset temp is reached otherwise you may have a veg soup sorbet. <!-- s:roll: --><img src="{SMILIES_PATH}/icon_rolleyes.gif" alt="" title="Rolling Eyes" /><!-- s:roll: -->
haccp is the system that the health board uses and it gives set temps for hot holding, cold storage, cooking, as well as storage times and in this case time to cool from cooked temp 72C to frige temp under 5C being under 90min
i suppose it could work but the idea behind it is that you just put a container in with soup and after its finished you can take it out and stick in a container of say a pie and it will cool that then.
a worth chiller is designed to cool a liquid so would work well with beer obviously and would prob work for stocks soups but not for pies or cakes ect. thats why we use blast chillers. not to metion the need to clean a wort chiller each time its used. they are two diffrent tools for two diffrent jobs.
as far as a fermentation box yes but i reckon a frige with a temp controller is a cheaper option
i just use a sink full of ice water to cool my wort
&quot;padraic&quot;:1fvb1lyj wrote: I'm sure that a blast chiller is an expensive piece of kit, so it's an unrealistic use, unless you had one at hand![/quote:1fvb1lyj]
The really big boys use liquid Nitrogen: They just spray it into a cooling tunnel with the food rolling through. At -196C the food gets the message PDQ. They even freeze fried eggs this way!!
As a product its pretty cheap, but like mixed gases getting jold of it is difficult. Also you need a fit for purpose Dewar vessel to store it in. A Thermos won't store it for long.
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