Blast chillers are popular with large institutional feeders, like hospitals and school districts, as well as a variety of other foodservice operators. The smallest units can cost more than $10,000, while role-in blast chillers can top $70,000. It’s important for operators to practice good cleaning and maintenance to protect their investment.
Refrigeration, Storage and Handling Guides
Hot and cold wells effectively keep food at proper temperatures and accessible for speed of service.
Because of a simplified design, cleaning and maintenance for food wells tends to be straightforward.
Although the average service life of a blast chiller can vary depending on use, environment and manufacturer, most last between 5 and 10 years.
An operation’s volume and menu will dictate the number and type of food wells it needs. Although most often used with non-prepackaged foods, drop-in hot and cold food wells can also accommodate packaged items, such as beverages, fruit and yogurt.
Not only does blast chilling food reduce the temperature of cooked product fast, but this process also helps maintain safe product temperatures throughout the preparation cycle. In addition, this quick chilling method minimizes the potential of overcooking and extends product life.
Featured Products
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ZAMBOOZY Adult Slushie Freezer
Taylor Co.
The Zamboozy adult slushie freezer creates custom alcoholic slushie and frozen beverages. It has rapid recovery for high-volume applications and includes branding with a backlit display.
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SkyLine Chill Blast Chiller-Freezer 102
Electrolux Professional
This blast chiller can take 220 pounds of food from 195 degrees F to 37 degrees F in less than 90 minutes, according to the maker. Features include a high-resolution, touch-screen interface that translates into more than 30 languages; a cooling fan that operates at 7 different speeds and timer that can manage up to 20 different cooking cycles. The fan stops within five seconds of the door opening.
