Blast Chillers

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


Blast chillers bring down food temperatures from 160 degrees F to 38 degrees F in 90 minutes or less to reduce the time food is in the danger zone of between 41 degrees F and 135 degrees F. Because this chilling method forms microcrystals on products, food retains its quality, appearance, nutritional value and flavor.

Blast chillers are a key piece of equipment for industrial operations that want to cook, then store, large quantities of food. They’re also big-ticket items that operators should be careful with to protect their investments.

With blast chillers, proper temperatures can mean the difference between maintaining food quality during cooling and potentially creating an unsafe environment that breeds bacteria. Proper blast chiller maintenance is important from a safety standpoint since temperature consistency is key for HACCP reporting.

When purchasing a blast chiller, operators need to first determine food volume before choosing which size unit is appropriate. Blast chillers are sized by the number of pounds that can be accommodated at one time. Units typically use 2-inch-deep pans that hold about 10 pounds of product. 

Blast chillers remove the heat from food, bringing temperatures down from 160 degrees F to 38 degrees F in 90 minutes or less. This process reduces the possibility of bacterial growth.

Refrigeration, such as walk-ins and reach-ins, holds ingredients cold and at food-safe temperatures until operators need to serve the food or assemble menu items. In contrast, blast chillers remove heat from food items, bringing them down to safe temperatures.

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