Jørgen Sørheim

No, I need to reach 4-10 degrees celcius. This is soup being made in a prep kitchen, to be chilled as fast as possible, packed in sous vide bags for transport to two cafés, where the soup will be reheated as needed.

Fantastic. This is exactly what I need. Thanks a bunch.

I´m head chef of a café that, among other things, sells a large amount of soup. This time last year, I could make a single 35L pot a day and that would be fine. These days, I make 2x35L each day, sometimes 100L. At the moment, cooling down the soup works ok, but with ever increasing amounts of soups being made, I´m seeing the need for something more efficient. We´re using a blast chiller for cooling, and it´s getting quite packed at times. I´m thinking of using wort coolers hooked up to a reservoir of cold water (+ reusable ice packs) would be the best solution. Anyone tried this, or had a similar challenge?

I was working in a restaurant a month ago, where they used a set of "corers" for a few items on the menu, like making 5mm cucumber rods and 1cm flakes of spinach/shaved beet root. It came as a set from 5mm-20mm, I think, and had a small poker for the smaller diameters. Does anyone know what this is called and where I could purchase a set?