pKeep foods out of the temperature danger zone Harmful bacteria grow between 41 degree F (5 degree c) and 140 degree F (60 degree c) FDA code dictates chilling cooked foods rapidly through the temperature danger zone RapiKool original cold paddles fight timetemperature abuse for chilling cooked foods safely within time limits mandated by boards of health Patented and NSF Listed Durable polycarbonate is dishwasher safe, and is the best material to stand up to freezingheating cycles
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