Hello - I actually posted a few months ago about this, but the post is archived, so I have to post again to ask, instead of continuing the conversation.
My wife and I are in the (agonizingly slow) process of starting a business making bacon. Our greatest challenge in the actual process (apart from never-ending paperwork) is cooling the hot product safely and within the guidelines specified by the health department (135°F down to 70°F in 2 hours, 70°F down to 40°F in 4 more).
We know that a commercial fridge or freezer is absolutely not the "best" way to do this. A proper blast chiller would be the right way to go, but daaaang they're expensive.
I finally got BTUH numbers from the manufacturer of the freezer we're looking at. 3521 BTUH.
In the previous post (https://www.reddit.com/r/refrigeration/comments/4gvoym/how_do_i_calculate_the_maximum_amount_of_hot/d2l4k3v/) /u/soap2yadome suggested that I need 30 BTU per pound of meat to go from 135 -> 71 in the allotted time, and ~12 BTU per pound to go from 70 -> 40.
Am I understanding correctly, I could put a maximum of 116lbs in at 135, and have this work? Or am I missing something critical here? My actual load would be closer to 80lbs, I think, 100 max (that's how much fits in the smoker).
I know that some amount of meat can be cooled within the allotted time. Just trying to figure out how much, so we can do this as efficiently as possible without having to sell a car, or child. :)
Thanks for any input!
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