Why Your Kitchen Should Have A Blast Chiller or Freezer

Why Your Kitchen Should Have A Blast Chiller or Freezer

Having a Blast Chiller or Blast Freezer in your commercial kitchen would serve several purposes, including extending the life of your food. However the most important function they serve is keeping your food safe. Bacteria multiply fastest when subjected to temperatures between approximately +8oC and +68oC. Blast chillers are designed to bring your food from +70oC to + 3oC in no more than 90 minutes, when this is achieved your food is rendered food safe for storage and later consumption.

So what are the benefits of using a Blast Chiller or Blast Freezer in your commercial kitchen?

Food Tastes and Looks Better

Dishes chilled or frozen incorrectly can destroy their texture, flavour and appearance.

Improved Food Safety

Maintain freshness over time with superior food safety and comply with HACCP (hazard analysis critical control points – cold chain management). Blast chillers remove the need to have food cooling on benches or having warm food sitting alongside cooler food in a conventional chiller.

Labour Cost Savings

Save on labour costs through reduced overtime and being well prepared for peak demand periods in advance.

Lower Costs

Produce can be purchased in bulk when prices are seasonally lower, then blast chilled and frozen for use at a much later date.

Prepare Foods Faster

Improve workflow and speed up preparation times. Blast Chiller and Blast Freezer technology allows you to take food straight from the oven or off the cook top and rapidly chill or freeze it.

Batch Prepare Ahead Of Time

Large quantities of food can be pre-prepared days or weeks in advance, then blast chilled or shock frozen to allow for rostered days off and demand spikes.

Less Waste

In a commercial kitchen up to 40% of food can be thrown out. Blast Chilling technology reduces waste dramatically, by allowing better planning and significantly longer preservation of fresh and pre-prepared food.

Longer Shelf Life

With bacteria formation being eliminated during blast chilling and shock freezing, food can be preserved in pristine condition for up to three times longer.

The following short video and brochure are from one of the leading brands in Blast Chillers, Irinox by Skope, they focus on just a few of the benefits of their system and how food reacts (or doesn’t react) when cooled in their system.

Find Out About Blast Chilling

At Arcus we offer a multitude of leading brands in Blast Chilling and Blast Freezing, including Irinox, Friginox, Williams and Electrolux. You can browse some of our standard range by clicking here and linking into our online catalogue. We also custom build larger units if cooling larger quantities is what you are after.

The information on this page was adapted with permission from the attached PDF originally published by Skope Industries.