Blast chillers can prepare food for extended storage periods, helping to cut down on waste.
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.
2012 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.