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Doing it Right
April 1, 2022
When we see operators using a successful procedure to prevent foodborne illnesses or a creative preventive approach, we want to share it with the rest of the community. Take a look at this month's finds.
This is a frozen ice bath with sixth pan frozen in place. Brilliant or what?
![](https://static.wixstatic.com/media/f9407c_ea4998b15ce54bce871a5c457e0ee5e8~mv2.jpg/v1/fill/w_147,h_203,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/f9407c_ea4998b15ce54bce871a5c457e0ee5e8~mv2.jpg)
We all have had the experience of starting with a perfect ice bath only to have it melt into a warm slushy mess and hour later, keeping nothing 41F or less. This is a beautiful and successful work around for the waffle batter that sits next to the machine every Sunday. Nice job, Ryan!