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Two Reasons: 1.) The faster the food drops below the 'Danger Zone' the less spoilage it will have If it takes that freshly-cut steak 2 hours to cool down from cow-body-temperature to a safe 40F, that's more spoilage and less shelf-life for the product. A rapid chill-down means a more valuable product. 2.) Ice-crystals damage food, and the faster water ...
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