Maintaining the highest standards of food quality, taste, and safety is crucial in the dynamic world of hospitality and culinary arts. A key instrument in achieving these objectives is the blast chiller, a revolutionary device transforming the approach to food handling in restaurants, commercial kitchens, and the wider food industry. This piece explores the essential role of blast chillers in enhancing food safety and maintaining the quality of dishes in restaurants and pubs.
What is a Blast Chiller/ Freezer?
Often mistaken for their counterparts, the blast freezer and chiller are specialised refrigeration units designed to quickly reduce food items’ temperature. But how does a blast chiller work? Unlike traditional freezers that slowly freeze food, blast chillers and freezers operate much faster, blast chilling or freezing food by blowing cold air. This rapid freezing process dramatically reduces the risk of bacterial growth and contamination by quickly moving a food product through the ‘danger zone’ temperatures where bacteria multiply.
Williams 30Kg Blast Chiller Freezer WBCF30 S3
4.16kW. Capacity: 30kg. Single Phase
Williams 50Kg Blast Chiller Freezer with Drain WBCF50 S3
4.48kW. Capacity 50kg. 3 Phase
Foster 52Kg Blast Freezer/Chiller Cabinet BFT52 17/177
St/St ext/int Capacity: 14x 1/1 GN
Foster Xtra Blast Chiller Stainless Steel 20kg XR20
Stainless Steel Finish. 1/1 Gastronorm compatible
Foster Xtra Blast Chiller Stainless Steel 35kg XR35
Stainless Steel Finish. 1/1 Gastronorm compatible
What are the differences between a chiller and a freezer?
A blast chiller quickly cools hot or cooked food to a safe holding range of 0°C to 4.4°C, preventing bacterial growth and preserving its quality. On the other hand, a blast freezer freezes food rapidly, often to temperatures as low as -23.3°C to -40°C or lower.
Blast Chillers and Freezers Preserve Food Quality
Blast chillers and freezers aim to maintain the original food quality. Regular freezing can cause large ice crystals to form in the cells of fresh ingredients like vegetables and meats, damaging their structure and affecting texture, taste, and nutritional value. Blast freezing, however, creates smaller ice crystals that are less harmful to cell walls, preserving the food’s texture, flavour, and nutritional content.
What are the other uses of Blast Chillers?
The hospitality industry widely embraces blast chillers for their versatility. Chefs use these chillers to quickly chill food, ensuring freshness, taste, and nutritional value are maintained for later consumption. This is particularly beneficial for items such as cakes or delicate desserts that require precise texture and appearance.
Blast Chillers reduce Foodborne Risks
Food safety is a top priority in food handling, and blast chillers are crucial. By rapidly lowering the temperature of cooked food, they help slow down bacterial growth. Rapid chilling moves food quickly through the temperature ‘danger zone’ (4.4°C to 60°C), significantly lowering the risk of foodborne illnesses. This makes them a vital tool in commercial kitchens that handle large volumes of food.
Blast Chillers enhance Storage and Convenience
Blast chillers also positively impact food storage and convenience. This method can store food chilled longer while retaining freshness and quality. This reduces food waste and is convenient for restaurants to prepare large amounts of food in advance. Also, when reheated, these foods taste as fresh as when first cooked.
They are help to Preserve Nutritional Value
The nutritional integrity of food is closely linked to its storage and preparation methods. Blast chillers are vital in preserving the nutritional value of ingredients post-cooking. By preventing nutrient degradation at a cellular level, these chillers help maintain the food’s original quality and nutritional content.
Blast freezers and chillers are adept at handling a broad spectrum of foods
Blast freezers and chillers are adept at handling a broad spectrum of foods, from vegetables and meats to baked items. Their capability extends beyond rapid cooling to uniform cooling, ensuring consistent core temperature reduction in all food items. This constant cooling is critical for maintaining diverse foods’ texture, taste, and quality.
Ensuring Kitchen Safety and Efficiency with Chefswear for Blast Chiller Use
When using blast chillers in a kitchen, it’s essential to ensure that chefs and kitchen staff wear appropriate chef’s clothing. Chef coats, trousers, and aprons made from durable and heat-resistant materials can help protect them from the extreme temperatures and potential splatters associated with blast chilling.
Chefswear safeguards the kitchen staff and contributes to a professional and well-organised kitchen environment. Chefs and their teams must be comfortable and protected when working with blast chillers to ensure the safe and efficient handling of hot food items as they are rapidly cooled down to safe temperatures, preserving their quality and freshness.
Blast chillers play a multifaceted and indispensable role in the hospitality industry.
They are crucial for ensuring food safety, enhancing quality, and offering convenience. From preserving the freshness of ingredients to maintaining the nutritional value and original quality of cooked dishes, blast chillers provide numerous essential advantages in modern culinary practices. As the hospitality industry evolves, the importance of such innovative technologies in maintaining high food safety and quality standards throughout the year is undeniable.
If you want to read about the importance of proper food prep on kitchen efficiency – read our blog here.
