Keeping food out of the "danger zone" is important to the reputation of your foodservice business and for your customer's health. Commercial blast chillers and shock freezers assist in accomplishing optimal food safety while keeping food costs down. With the ability to rapidly cool and freeze prepared foods, blast chillers and shock freezers have become an essential component to many commercial kitchens.
Let's take a look at how they work.
Nuts and Bolts
Chilled air is blown at a high velocity for rapid cooling. This is made possible by very powerful refrigeration equipment. Because of the fast action of blast chiller units, cooked foods are are cooled down to below 40ºF in a fast amount of time. Shock freezers act in the same manner and bring cooked food down to about 0ºF. Both units allow the core temperature of food items to move through the danger zone faster than they would in a standard commercial refrigerator or freezer.
Who Uses Blast Chillers and Shock Freezers?
Traditionally, blast chillers and shock freezers have been used by larger operators, such as hotels or catering companies who serve multiple dining events on a daily or weekly basis. However, smaller food service operations can utilize this equipment as well. These units are available in a variety of sizes and provide the same cost-effective benefits for stand alone restaurants or small food service operators. Some units offer two-in-one options, acting as a blast chiller and a shock freezer depending on the settings.This equipment is ideal for any operator looking to reduce waste and improve overall food cost.
Benefits of Using a Blast Chiller or Shock Freezer
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Location: New Jersey
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