Cooling food with Blast Chillers is fast and more hygienic than traditional cooling methods and can support chilling bulk quantities of cooked foods without worrying about bacterial contamination.
Blast Chillers are beneficial to many businesses as they can help save time and money whilst dramatically improving the quality of the cooked or fresh goods.
Cold air and basic refrigeration
Refrigerators are essentially insulated cabinets that use an electric compressor to move the liquid around cooling bars and drop air temperature inside the unit. When a traditional refrigerator is opened, cold air is released whilst external air enters, compromising the cool temperature. However, Blast Chillers have a compressor that activates every door opening, ensuring the unit's temperature stays consistent.
Standard fridges are built to withstand a minimal amount of heat in domestic kitchens, as they are rarely opened. Standard fridges are not suitable in a busy environment, so blast chillers are an essential piece of equipment for restaurants and caterers. The cold storage unit can quickly chill large quantities of goods and help keep the food fresh for months before it's no longer suitable for consumption.
Why blast chillers go that little bit further
When the freezer doors are constantly opened, it causes the interior temperature to rise. However, when using Blast Chillers, the powerful compressors decrease the unit's climate rapidly. This ensures that cold air is released from the cold store and is quickly replaced, keeping products inside safe and secure.
The incredibly powerful fans are a significant difference between the domestic refrigerator and the commercial Blast Chiller. High-velocity fans blow cold air throughout the unit to evenly cool down the edible products. This air is circulated by internal fans, ensuring a continuous stream of icy cold air reaching every corner of the unit successfully.
Combining a powerful compressor with a fast-acting fan helps preserve the quality of cooked foods' unique textures, flavours, and appearance, ensuring that bacteria has little to no chance of developing and is still viable for consumption.
Health and Safety
The legislation set by the Government Food Standards Agency and Hazard Analysis and Critical Control Points (HACCP) states that food must be cooled and refrigerated as quickly as possible after cooking.
Some blast chillers can bring the temperature of products down from 70°C to 3°C in approximately 90 minutes, ensuring they fall in line with primary standards. However, large Blast Chillers are the best choice for businesses dealing with a significant amount of food with the capability of cooling within less than 36 hours.
Take control and improve your business's growth with a suitable Blast Freezer. CRS specialists can configure a practical solution across a diverse range of businesses. For more information, speak to one of our professionals today!
