In which type of pan should items be cooled?

Using a shallow 2" pan for cooling items is recommended because shallow pans promote faster and more efficient cooling. When food is spread out in a shallower layer, it allows for increased airflow around and through the food, which helps to bring down the temperature quickly, minimizing the risk of bacterial growth. This is especially critical in the food industry where food safety is paramount.

A deep 4" pan retains heat longer since the food remains in a thicker layer, which slows down the cooling process. Metal containers can be effective for heat transfer, but if they are deep, they can lead to similar issues as the deep pan. Plastic wrap trays are generally not suitable for cooling as they can trap heat and moisture, creating an environment that allows bacteria to thrive.

Thus, the shallow 2" pan is the best choice for cooling items quickly and safely.