The greatest cause of food borne illness around the world is food not being cooled down fast enough before storage. Blast chillers boast of cooling food from 135F to 40F in 90 minutes. This unit routinely cools gallons of hot stocks from 185F to 40 F in 9-10 minutes. Customer base includes all restaurants and chains, hospitals, geriatric and life care facilities, schools & universities, catering, Las Vegas F&B arenas, military and prisons.