BLAST CHILLERS. Why they are crucial in your kitchen.
Whatever size your kitchen and catering operation is, having a blast chiller is a must for rapidly cooling hot foods down to fridge or freezer temperatures.
Blast chillers have been around for nearly 50 years and like all machines, have evolved to cover all operational and pricing points. Blast chillers are available in sizes ranging from 10kg’s to 350kg’s in a commercial kitchen set up.
The smaller units can be counter-top but most are akin to single door fridge right up to a modular walk in blast chiller in which chef can roll in a combi oven or service trolley.
Food Hygiene Law regulations dictate that hot foods must be cooled rapidly to reduce the risk of allergens multiplying in the ‘danger zone’. Gone are the days of placing a hot pan of food in a sink of cold water. Its proven this does not cool foods quickly enough. As a practice, Environmental Health Officers (EHO’s) frown upon this.
Purchase Benefits
Purchasing a blast chiller isn’t to keep EHO’s satisfied, they actually add a lot of value to your bottom line. Namely:
- Faster batch turn-round times – reduces energy costs.
- Staff can manage schedules more effectively.
- Chilled foods can be processed far quicker than before.
- Finished dishes can be prepared, cooked and presented far quicker.
- Blast chillers can be used as a holding fridge or freezer.
- Flavour and quality is preserved to a greater extent.
Judging by the feedback from the trade, we hear that more and more EHO’s are pressing for a blast chiller to be in every kitchen as a means of managing the risks.
Blast fridges are designed to bring the core temperature of food down to + 2°C in about 90 minutes.
Modern blast chillers and freezers are easy to operate. Simply place the core temperature probe into the food, select the desired temperature and press go. Once the target temperature is reached, the unit will hold until food is removed.
In essence, you are not just investing in a blast chiller, but also extending your chilled storage capacity too.
Like most commercial catering equipment, blast chillers aren’t cheap and they do require the occasional attention of a commercial refrigeration technician.
Hot food should be placed into clean containers/trays, then placed into the blast chiller. Food is then enveloped in blasted chilled air rather than the calm of a normal fridge. Thus, blast chill is achieved.
Caterquip offers its clients a notable reduction in capital expenditure. Examples include:
B Grade New Electrolux Modular BCF150kg Blast Freezer with Remote Compressor.
New Price £21k.
Caterquip supplied and fitted it at £12,250.00 + VAT – B Grade new!
Current model Foster BCT 36 Blast Chiller Fridge
New Price £6400
Caterquip supplied and delivered at £3795.00 + VAT
With significant savings on offer, it makes a lot of sense for budget holders to consider a professionally reconditioned machine first.
Whether you have an artisan sauce making kitchen or have a large production operation producing hundreds of KG’s of hot food every day, Caterquip has an equipment and budget solution.
We sell a lot of blast chillers into farm shops and production kitchens. Pie manufacturers can rapidly chill their fillings, get them into a pastry outer then bake far quicker than old fashioned cooling techniques, thus increasing the number of pies baked per day with no increase in staffing costs. So the benefits are far reaching and return on investment is very quick. And all the while, knowing your product is been managed safely and without the risks associated to outdated cooling methods.
If your EHO has recommended you purchase a blast fridge or freezer, but you are nervous about the cost of buying new, consider reconditioned. We always have a great selection of sizes and budget solutions. Steve our Head Fridge technician is a blast chiller specialist with years of expertise under his belt, so we can offer you a timely and budget friendly solution.
Need advice?
Call me on 01733 286000 – option 1.
Thanks for reading.
Paul
