Search
Doing it right. Cooling in Hotel Pans
Updated: May 31, 2020
![](https://static.wixstatic.com/media/f9407c_d69b8d50f6d14db3aca22f3acbecf519~mv2.jpg/v1/fill/w_125,h_61,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/f9407c_d69b8d50f6d14db3aca22f3acbecf519~mv2.jpg)
Here is proper cooling taken up a notch. These are 4-inch hotel pans, filled only halfway equaling two inches deep for a fairly dense tomato sauce. Additionally, this facility has set a timer to go off each hour until the sauce reaches 41F or less. The times and temperatures are also documented in a cooling log.