A Blast Chiller is specifically designed to quickly and efficiently reduce the temperature of hot and warm food, the refrigeration system will often consume more power than normal commercial refrigeration. This can be off putting for those who are energy and cost conscious.

A Blast Chiller significantly improves, service, optimize the preparation process and cooking timescales, whilst reducing overall production time, food waste and food production costs. Benefits of using a Blast Chiller

1.Maintaining food quality

All foods, once braised, quickly lose several of their appealing characteristics. This is due to natural bacterial growth during the cooling process. To maintain food quality it's necessary to cut back any type of food deterioration by taking management of humidness, time and temperature.

By mistreatment the right chilling technique, taste and appearance are maintained while vitamins and natural goodness are preserved beside food flavor, texture, color, aroma and nutrients.

Blast Chillers with both Soft Chilling and Hard chilling functions.

2.Prevent food shrinkage

Depending on the food type, ambient temperature, humidity and timescales, food can quickly reduce in size and weight through moisture loss. By using the correct chilling programmer a Blast Chiller can significantly reduce the level of dehydration of products by preventing the natural evaporation that takes place when food is left to cool in a normal environment.

Avoid normal moisture loss through evaporation during slow cooling procedures.

3.Increase menu choice and service

A more extensive menu can easily be offered by preparing food ahead of busy periods and regenerating food as requested. Kitchen resources, staff and equipment can be used at less busy periods to provide a wider choice of menu options. Service will naturally improve as the kitchen team will have more time to focus on consistently providing a full menu along with carefully presented dishes. Using a Blast Chiller as part of a well planned production process, provides an opportunity for the kitchen and service teams to be ready, day or night, for a sudden increase in customers, and be ready to meet unexpected demand.

4.Achieve Food Safety Standards

Normally the blast chilling function will reduce cooked food temperatures from +70°C down to +3°C within a period of 90 minutes. The use of a Blast Chiller ensures a high level of safety whilst supporting a uniform standard.

5. Improve shelf life

By reducing the period of time when food temperature naturally accelerates the rate at which harmful bacteria grows, chefs and producers are able to extend the shelf life of food products. This can significantly improve sales and availability, whilst reducing food waste.

6.Gain peace of mind

All cooked food, which will not be consumed straight away and must be cooled as quickly as possible to reduce the growth of harmful bacteria. By using a Blast Chiller, cooked food products reaching a temperature of +3°C can be safely