The blast chiller is the most crucial commercial refrigeration solutions to keep food fresh and secure. A blast chiller is a substantial freezer that quickly cools the core temperature of items by blowing cooled air across them.

The procedure is far faster than a regular freezer or refrigerator, eliminating many of the problems that might arise during a longer chilling process. However, the blast chiller uses go well beyond time and convenience.

Why Do You Use A Blast Chiller? 

Blast chillers are meant to reduce food core temperatures from roughly 160°F or more to 41°F or less in about 90 minutes. The majority of devices can freeze food in four hours or fewer. Any business will profit significantly from reducing the time required to chill food by 75%. And since items cool quicker, staff may leave earlier after their shifts.

Benefits Of Using A Blast Chiller

Blast Chiller can chill or freeze your food considerably quicker than a standard residential freezer, locking in critical minerals and vitamins while limiting bacterial development. The following are some of the blast chiller uses you might consider.

1. Reduces Bacterial Growth

If a cook intends to refrigerate or freeze hot goods, the FDA imposes tight time restrictions on how rapidly they cool. Dangerous germs might grow over time if the chilling process goes too long. The blast chiller decreases the temperature of pre-cooked items on their route to storage in a timely and safe manner.

2. Preserves Moisture

When food is frozen at the typical rate, the inside humidity changes into ice crystals, which might harm the structure of the food when defrosted. One blast chiller uses is that it reduces the frequency and size of these crystals, enabling cooks to freeze anything from meat to vegetables safely.

3. Makes Food Preparation Easier

The blast chiller is also an essential part of the food preparation process. Club cooks, for example, can swiftly produce a far smoother ice cream dish by eliminating ice crystals. A brief trip to the fridge may also help with baking pastry dough or handmade pasta.

4. Preserves Freshness

Aside from the safety factor, swiftly freezing fresh foods helps cooks defrost them later without losing the new taste. It is beneficial for shellfish, which must typically serve promptly. When appropriately used, blast chillers seal in that fresh taste until the chef is ready to thaw and prepare. A blast chiller is an essential instrument in the club kitchen, assuring safety and a high degree of freshness and taste.

FAQs:

  • What Is A Blast Chiller?

A blast chiller is known as a device that rapidly reduces the temperatures of foods. Blast chillers, sometimes known as blast freezes or flashing freezing, are a type of burst chiller. They usually feature many meal pans so that sheet pans may be placed and kept at freezing temperatures.

  • Why Do You Use A Blast Chiller?

Blast chillers are meant to reduce food’s core body temperature from roughly 160°F or more to 41°F or below in about 90 minutes. Furthermore, because meals cool so fast, moisture does not evaporate as quickly as when foods are chilled more slowly in a more excellent or cold room.

  • How Expensive Is A Blast Chiller?

The estimated cost of labour accounts is around half of the price of air and plate freezing devices. For an air blast chiller freezing 1000 kg/h, a practical example of the pricing approach. The prices from 1993, however, the installation serves to show the computation procedure.

  • Is A Blast Chiller A Fridge?

In less than 90 minutes, a typical blast chiller can chill from 70°C to 3°C, while a blasting freezer can cool from 70°C to -18°C in less than 240 minutes. A Williams shock wave chiller or cold rooms can cool food below 90°C, making it safe to eat.