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.
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.
Featured Products
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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.
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Randell BC Series Blast Chillers
Unified Brands
Randell BC Series Blast Chillers have touch-screen controls and an auto-launch cooling feature. A color-coded probe identification system ensures proper probe placement. Reach-in, work-top and undercounter models are available. The three models come standard with a front-mounted USB port for retrieving recorded data for HACCP program documentation.
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