Blast Chilling Basics
Blast chillers have very powerful refrigeration equipment that blows high velocity chilled air into the refrigerator for
maximum cooling at high speed. A blast chiller brings the core temperature of food items down through the danger zone
much more quickly than a regular freezer so rapid bacterial growth is not an issue.
Blast chillers push cold air through the cabinet
at a high velocity for quick and even cooling
- The blast chilling process does not allow ice crystals
to form, resulting in a higher quality frozen product
- The rapid freezing prevents the deterioration of food
aspects such as color, moisture, flavor and vitamins
- Food is much less likely to get contaminated since it
is in the danger zone for less time
- Large batch chilling will keep longer, reducing waste
and saving on labor costs
- Food is frozen so quickly, it is less likely to be spoiled
in the process producing more edible servings
Food Safety and Refrigeration
Food contamination is a serious concern in any restaurant. In fact, food not cooled fast enough or not thawed properly are some of the leading causes of food borne illnesses. Refrigeration in your kitchen can help combat the spread of bacteria.
The “Danger Zone” is an important term in food safety and it refers to the temperature range in which bacteria grow much faster. The range is between 40°F-140°F. In between these temperatures bacteria can double up to 12 times faster than food above or below this range.
| Whole Turkey | 180°F |
| Poultry Breasts | 170°F |
| Casseroles | 165°F |
| Fresh Pork | 165°F |
| Fresh Beef | 160°F |
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