What is the effect of placing product into shallow pans?

Placing product into shallow pans has the effect of decreasing both volume and cooling time. When food is placed in shallow pans, the increased surface area allows for more efficient heat transfer, leading to faster cooling. This is particularly important in food safety practices, as it minimizes the time food spends in the temperature danger zone where bacteria can thrive.

By decreasing the volume of food that is piled up and spreading it out in a shallow pan, the overall mass of food being heated or cooled is reduced, which further enhances the speed at which temperature changes occur. This practice is essential for maintaining the safety and quality of food during preparation and storage.

In contrast, deeper pans would retain heat longer and make it more difficult for food to cool quickly, potentially leading to unsafe food temperatures. Thus, using shallow pans is a critical technique for promoting food safety and ensuring efficient cooking and cooling processes.