Straight From the Freezer at -18 °C: What Happens to a Pad in the First Hour
A commissary kitchen in Toronto stored its pallet of thawing pads in the blast freezer for eleven months because the dry store was full. The pads came out stiff, slightly frosted, and were laid under 8 kg trays of chicken as usual. Within forty minutes the tray was wet. The pads were not defective. …
