Cabinet cooler

In many different industries, most notably, the airline catering industry, food products must be transferred from one area to another after preparation and before service. Food products after preparation are generally hot, for example, 170° F. The food products are then placed on trays which, in turn, are placed on a movable rack. The rack is then usually placed within a cabinet cooler, to reduce the temperature of.the food products to a desired temperature of, for example, 40° F. Thereafter, the rack can be removed from the cabinet cooler and moved into a conventional walk-in cooler for the final reduction in temperature of the food products to a temperature of, for example, 38° F. When the user is ready to process the food products, the rack is removed from the walk-in cooler for final processing of the food products by the user. The cabinet cooler has an open housing defined by a lower wall, a rear wall, opposite side walls, and a top wall. The lower wall has a plurality of wheels positioned on a bottom thereof so that the cabinet cooler can be easily moved. The lower wall also has a pair of slots therethrough having flexible seals therein such that a wheeled rack can be rolled into the opening of the housing. A door attached to one of the side walls can close the housing once the rack is wheeled into the housing. A plurality of fans pull air over dry ice cell(s) to cool the air within the housing and force the cooled air over the rack, which can hold a plurality of trays capable of holding food.