🧊 FDA Food Code 3-501.14 (135°F to 41°F in 90 Min) & Sheet Pan Capacity

Commercial Blast Chiller HACCP Pull-Down Calculator

Size commercial blast chillers and shock freezers to comply with FDA Food Code Section 3-501.14 (rapid pull-down from 135°F to 70°F within 2 hours, and to 41°F within 4 hours). Calculate pan loading capacity (10 to 40 sheet pans) and compressor BTU power.

1. Project & Operating Inputs

Sheet Pan Chilling Capacity (18x26 Sheet Pans)

Weekly Prepared Food Volume Cooled (Lbs / Week)

Average Prepared Food Value per Lb ($ / Lb)

Turnkey Blast Chiller Equipment & Wiring ($)

2. Financial Breakdown & Yield

HACCP 90-MIN BLAST CHILLING

Annual Food Spoilage Savings

Blast Chiller Payback ROI

0.0%

Gross Revenue / Bill

Total Project CapEx

Operating / Material Cost