I am having problems getting three classes of students' food chilled. Up to 60 boxes of food like curry, bolognese etc. I had a complaint from a parent today and it has brought the issue to the fore. I know all the theory about getting the food chilled, after all I have a food hygeiene certificate and preach it to the students often enough and only last week we did a yr 9 lesson all about cook-chill and food safety, but I just can't get the boxes cold enough to put them in the fridge without warming the fridge up. It got up to 20°C today even after trying to get the stuiff cool first. I have one tall firdge and there is no chance of them all fitting in there anyway. I have tried sitting the boxes in a sinks of cold water, but can only do it for a few minutes befopre the next class arrives. Bigger boxes cool down more quickly, but take up more room in the fridge, so catch 22. The timetable dictates that I have these three classes on Monday morning all cooking. Cutting down on cooking is NOT an option I am prepared to take, neither is just baking instead of doing main meals. I am intent on getting them ready to fend for themselves in the future and handling meat etc is all part of that process. What do other schools do? I wonder about getting a blast chiller, but looking on the internet, it'd cost the school anywhere about £6000 and more for one with a 60kg capacity. I could fit another tall fridge in the room, but it doesn't solve the problem of getting the stuff cooled enough to go in the fridge in the first place. Any ideas please, or just knowledge of what you do, would be gratefully received, so I can discuss it with the management.