Blast Chillers

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


Maintaining Blast Chillers

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.

Unlike traditional refrigeration equipment, blast chillers are not designed for continuous operation. For this reason, the units should be shut off when not in use.

Like most refrigeration equipment, though, chillers have minimal cleaning and maintenance requirements. On a weekly basis or as necessary, clean the inside of the cooling cabinet using lukewarm water and detergent. Wash door gaskets with water and wipe them thoroughly with a dry cloth. Clean the condenser monthly, including removal of dust and dirt from the blades with non-metal brushes to avoid damage. If the unit utilizes drain lines, be sure to keep them clean to prevent backups.

Most blast chillers rarely show signs prior to a breakdown, but there are some things operators can look for that indicate repair or replacement of this equipment.

If the unit inconsistently chills food by not cooling as quickly or thoroughly as in the past, operators should make sure a dirty condenser is not the culprit. If this is not the issue and the blast chiller is reaching the end of its service life, replacement may be warranted. Older blast chillers or units used in high-volume operations may warrant replacement when repairs are frequent and/or become pricey. If the blast chiller seems to have hit maximum capacity or is running 24-7, it may be time to replace it with a larger model.

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


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