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.

The operation’s menu will dictate whether a blast chiller is warranted and provide insight into the appropriate size and type required. This chilling method is not recommended for more delicate items. Instead, these units are best suited for hearty products like meat that can tolerate a chilling process that brings food temperatures to a frozen state quickly. 

Food volume will dictate what size best suits an operation. This equipment is sized by the number of pounds that can be accommodated at one time. 

Before choosing a blast chiller, the operation’s footprint should be carefully assessed to determine if a countertop, stand-alone unit, roll-in or reach-in model blast chiller is required. For those with smaller footprints and limited production, countertop blast chillers are available. High-volume concepts will benefit most from large roll-in units. Blast chilling rooms also can be created within walk-ins, which saves kitchen space.

Part of sizing a blast chiller and designating space for the unit in the kitchen includes determining the necessary clearance required around the unit for ventilation. Operators must decide if a self-contained or remote condensing unit works best. 

One common mistake operators make is utilizing too big of a pan for blast chilling product. A pan that is too large can compromise the cooling process as the cold air won’t properly infiltrate the center of the pan. 

Blast chillers can be utilized in conjunction with other equipment in the back of house. Some models have rack systems that work with cooking equipment, such as combi ovens.

Chilling product with these systems differs from traditional refrigeration equipment. Blast chillers require more staff training in terms of how food should be sized, shaped and packaged prior to the chilling process. For this reason, blast chilling is not typically a task for inexperienced staff.