When it comes to preserving food such as meat, fish and vegetables, each product type is stored at a different temperature. Blast Chilling/Freezing product is paramount to ensuring total food safety and hygiene if being preserved for any length of time.
Commercial Blast Chillers are specifically designed to rapidly chill food so that bacterial growth is retarded. Generally, most foods that have been properly chilled can be stored safely at 2°C to 3°C for up to 5-6 days (up to 20 days when vacuum packed). Food that has been frozen after being chilled can be stored for several months.
How does a Blast Chiller work?
Bacteria will grow/ multiply rapidly in food when the temperature ranges between +65°C to +10°C. Blast Chillers are particularly designed to chill hot food rapidly from +90°C to a core temperature of +3°C in less than 90 minutes.
When the core temperature is reached, the software programme automatically shifts to ‘holding mode’ and continues working as a normal refrigerator, storing food at a temperature ranging from 0°C to +5°C.
What’s the difference between a Blast Chiller and a Freezer?
When freshly cooked food is placed in a freezer the freezing process has to begin with food at warm temperature. The process of freezing food involves turning all the water molecules into crystals, and this means the ice crystals that form will be large macro-crystals. The problem with this is that the larger the ice crystals, the more harm that is done to the cell walls of the food. Upon defrosting, the cell molecules rupture and liquid seeps out, taking with it a loss of weight, flavour, nutrients; resulting in a softer, less robust texture.
By comparison, a Blast Chiller lowers the temperature at a much faster rate, reducing loss from evaporation during the cooling process, and forming micro-crystals which preserve all the qualities of your food. As soon as the food is frozen it can be moved to your commercial freezer for storage, and upon defrosting there will be no loss of liquid, flavour or firmness.
What are the benefits of a Commercial Blast Chiller?
Food safety: Blast Chilling/Freezing temperatures are vital to achieve international standards for time and temperature – maintaining total food safety.
Food quality: Maintains ingredients and dishes at a consistently high quality while preserving their nutritional value, flavour, colour and appearance.
Operational efficiency: The production of larger quantities of food in advance by cooking, chilling and holding it at +2°C/+3°C enables commercial kitchens to cope with unforeseen high demand, provide more menu options to customers, maximise the usage of food service equipment and significantly decrease the amount of food wastage.
As you can see, a Commercial Blast Chiller is an essential appliance for commercial catering businesses looking for a crucial advantage.
Altitude Refrigeration Solutions is delighted to offer the Altitude Blast Chiller/Freezer range, providing efficiency and substantial savings in the procurement, preparation and service of food, while ensuring excellent results in relation to taste, aroma, appearance and, above all food safety.
Please contact Altitude Refrigeration Solutions for a free tailored quote to suit your requirements via telephone 1800 953 260 or email email@example.com.