A system specifically designed to reduce the temperature of cooked food to refrigerated storage temperature is called what?

The term that defines a system specifically designed to rapidly bring down the temperature of cooked food to safe refrigerated storage levels is "a quick chiller." This type of equipment is essential in food safety practices because it minimizes the time that cooked food spends in the temperature danger zone, where bacteria can grow most rapidly. The quick chiller employs air or water that is significantly colder than the cooked food, allowing for efficient cooling without compromising the quality of the food.

In contrast, a blast freezer primarily serves to freeze products quickly and thoroughly, which is slightly different from simply cooling cooked food to a refrigerated state. A refrigeration unit generally refers to any device that keeps items cold, but it doesn't specifically imply the rapid cooling process that is characteristic of quick chillers. Meanwhile, a deep freezer is designed to store food at very low temperatures over extended periods rather than cooling it down rapidly after cooking.

Thus, the focus on rapid cooling to reach safe storage temperatures makes "quick chiller" the most accurate and relevant choice.