Pull Down Time & Cooling Curve

‘Pull Down Time’ is the time required to bring down the temperature of the product to be Chiller/Stored/Frozen from the temperature at the time of entry the final desired temperature.

The significance of the same in Food Factory and commercial Kitchens is of utmost importance. These calculations are being done to ensure that the food is not slipping into Food Danger Zone. Depending on the Products and Quantity products must be cooled down ( Form 40°C to 4° C) within 90 to 20 Minutes and must be frozen down( From 40°C to -20° C) within 180–240 minutes. Depending on the type and the delicacy of products, #chefs decide which products should reach to its desired temperature in how much time.

Although there are many more factory to be considered to ensure that Ice Crystallization should not happen within the product as the final product would not be the same as expected.

The Heat Load calculation must be done to ascertain the refrigeration load and the same can be established.

Load = Weight of the Product x Specific Heat (Product Incoming Temperature — Space Temperature)

The refrigeration can be decided basis this calculation else the #foodsafety and the quality of the product would be at risk.

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