Blast Chiller Q&A: Len Bundy

Consultant Q&A: Len Bundy, owner, Bundy FS Associates, Everett, Wash.

FE&S: What are some considerations operators should weigh when specifying a blast chiller?

LB: It can sometimes be a challenge to specify this equipment, as the operation’s specific chilling needs must first be determined. For example, it may be geared for a healthcare facility catering to the immune deficient or the goal of an implementation may be to improve food quality.

FE&S: How do foodservice operators benefit by having blast chillers?

LB: Blast chilling food not only can reduce the temperature of cooked product quickly, but these units can also assist in maintaining safe product temperatures throughout the preparation cycle.

FE&S: Describe applications suitable for blast chilling.

LB: While the walk-in or reach-in may indicate an air temperature of 40 degrees F, the product inside the unit may not have this exact reading. Consequently, pulling out sandwich fixings from these coolers and running them for a few minutes in a blast chiller is a great way to help maintain temperatures during the preparation of a catering set up. Also, blast chillers enable an operator to perform unique tasks, such as preserving blanched vegetables. This process not only helps maintain product temperature and minimize the potential of overcooking, but it also helps extend product life.

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