Although blast chillers commonly function as part of a cook-chill operation, these versatile units work well in other applications.
For example, operators have used this equipment for chilling salad plates before serving. Foodservice operations with high-volume bar areas can utilize blast chillers to quickly cool wine and beer as needed. These units also can cool other beverages in a pinch.
Gelatin desserts can be set in a blast chiller, as long as the inside air volume doesn't blow over the product. This is a benefit to high-volume operations such as schools, which can chill gelatin desserts in about 20 minutes.
Chefs can utilize this equipment to quickly cool off hot product for easier handling.