Everyone in the foodservice industry knows exactly what the “danger zone” for food is and what it can do to your reputation and business if you have food temperatures that linger there too long. Blast chillers and shock freezers are designed to minimize the time that cooked food spends in the “danger zone” to ensure that it is as safe as possible. Most local health codes even mandate that cooked food either be immediately served or brought down to a safe temperature in a certain amount of time. Blast chillers and shock freezers are often the only way to effectively meet these health codes which makes them even more valuable. That is why we at FoodServiceWarehouse.com carry a wide variety of blast chillers and shock freezers so that you can quickly bring food down to a safe temperature and focus on running your business.
While both blast chillers and shock freezers will quickly bring cooked food down to safe temperatures, it is important to note the important differences between the two as well as the important features that you need to consider before making your purchase. Blast chillers are essentially the refrigerator equivalent of the two and will bring cooked foods down to below 40°F in a set amount of time. Shock freezers are essentially the freezer equivalent and will usually bring cooked food down to about 0°F in a set amount of time.
There are also many units that combine the features of both and can act as either a blast chiller or a shock freezer. Additionally, many of our blast chillers will hold food at a safe temperature once cooled until you are able to move it to a refrigerator or freezer. In order to comply with strict HACCP requirements, many blast chillers are also equipped with advanced record keeping software and built-in printers.