Published on Friday, 10 July 2015
Written by The Editors
BLAST CHILLER SPECIFYING DO’S AND DON’TS
- DO determine food volume before determining the properly sized unit. How many pounds of product a blast chiller can accommodate at one time determines a unit’s size. If operators do not properly size product of the pan, they run the risk of compromising the cooling process and food safety.
- DO consider the available back-of-the-house space when specifying a blast chiller. For high-volume operations, roll-in units or a blast chilling room built into a walk-in may be the best option.
- DO look at the menu before settling on a unit. More delicate food, like bakery items, may require a softer, more gradual chill process. In contrast, meat and other heartier products can withstand a hard chill that brings food temperatures down to an almost frozen state more quickly.
- DON’T plan on utilizing a pan that’s too big for blast chilling product. This can compromise the cooling process, as the cold air won’t properly infiltrate the center of the pan.
- DON’T overlook the required clearance when designing equipment, proper space is needed around the blast chiller for ventilation.
- DON’T underestimate these units’ complexity, which is a common mistake. Chilling product with these systems differs greatly from simply placing food in a refrigeration unit. As a result, accomplishing this process may be more challenging in foodservice operations with entry-level employees or high staff turnover