Blast chilling is a method of cooling food quickly to a low temperature so that it is safe from bacterial growth. By reducing the temperature of cooked food to 38°F or below within 90 minutes, food is made safe for storage and later consumption. Because blast chilling helps ensure the safety and quality of food, it is a method frequently used by chefs, restaurateurs, caterers, fast food producers, bakeries, confectioners, and ice cream makers.
Our blast chillers also act as commercial blast freezers. With the capability of taking a product from 194°F to 37°F in 90 minutes and blast freezing product from 194°F to 0°F in 240 minutes, operators get the speed and security they need to continue running a kitchen safely and efficiently. With an Everidge restaurant blast chiller, food products can be moved straight from the oven or steamer directly into the unit, without the need to pre-temper the food.
Only when food is chilled very quickly is its quality, flavor, taste and texture optimally maintained. Normal coolers cool foods slowly. This allows large ice crystals (macro-crystals) to be formed in the process, damaging the food’s cells, so when it is thawed, its consistency and quality have been compromised. A commercial blast freezer utilizes very low temperatures so only small ice crystals (micro-crystals) are formed without damaging the food’s structure.
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