Does anyone know of any coolers, chillers or refrigerators that support a 50 to 60 degree temp? I have a dough that needs those temps on the line prior to panning and sheeting and can’t seem to find any units that can do it…any help would be great.
I think since you are out of the “safe” food holding temp range that this might be hard too find outside the really expensive “research” style refers that have a full range of temps. I would think you could take a regular refer and have a new thermostat installed that is adjustable for your needs, but I am just taking a guess here. Good luck.
I got one that maintains temps no lower than 5o degrees . . . it is a malfunctioning True prep station, so it is not reliable to count on for staying functioning.
It is cool insights about the candy cooler . . . never thought about a specific tool for them. Nice.
The idea is that rather than let the dough heat up to “room temp” is to keep it at 55 while on the line, one of my doughs needs a cooler temp so it can be panned correctly…
I find room temp dough is easier to handle and bakes up nicer. We take our doughballs out of the walk-in about two hours before dinner and let them start to warm up.
