Work out chilling time instantly with clear inputs, formula shown and shareable results.
For an infinite slab cooled by convection, the centre temperature follows a one-term series solution: time scales with the square of half-thickness divided by thermal diffusivity, times the log of the temperature difference ratio. Thickness dominates — doubling it roughly quadruples chilling time.
Slab cooling
Time proportional to (half-thickness)^2 / thermal diffusivity x ln(4 g0 / (pi g))
Cooling rate requirements for cooked foods are set by food safety regulation. Verify core temperature against the applicable time-temperature limits rather than relying on calculation.
Conduction time scales with the square of the distance heat must travel. Portioning a product thinner is by far the most effective way to speed chilling and meet cooling regulations.
Many food codes require cooling from 60 C to 21 C within two hours and to 5 C within a further four. Meeting that on thick products usually requires blast chilling or portioning.