Blast Chillers

Blast chillers drop food temperatures from 160 degrees F to 35 degrees F in 4 hours or quicker.

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Although the average service life of a blast chiller can vary depending on use, environment and manufacturer, most last between 5 and 10 years.

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.

Almost any food item can be blast chilled, including meat, vegetables, casseroles, lasagna and desserts.

Maintaining blast chillers is important from a safety standpoint since temperature consistency is key for HACCP reporting. Operators can take specific steps to prolong the service life of these units and keep systems in safe operating condition.

Blast-chilling food reduces the temperature of cooked product quickly, but this process also helps maintain safe product temperatures throughout the preparation cycle. In addition, this quick-chilling method maintains product temperature, minimizes the potential of overcooking and extends product life.

While refrigeration equipment is designed to keep menu items at food-safe temperatures, blast chillers quickly draw down the temperature of menu items to food-safe temperatures.

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