In rotary drum cooking and cooling, pasta, rice or vegetables come out of the cooker typically at 200°F-205°F. The product then immediately goes into a cooler where it is cooled in 35°F-40°F chilled water. Initially, the water put into the cooler is tap water with a temperature of about 55°F -65°F. To bring the cooler’s water temperature down to the 35°F-40°F range needed for cooling product, energy is used to chill the water, according to Randy Unterseher, VP of marketing, LycoManufacturing, Inc.
As hot food products are introduced into the cooler, the chilled water absorbs heat removed from the product; the intent is to bring the product temperature down to a safe 40°F range quickly, to reduce the potential for bacterial growth.