Refrigeration, Storage & Handling

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. 

Glass door or open-air display cases house refrigerated or frozen products, including beverages, ice cream, sandwiches, salads and other grab-and-go foods. Operators can position these units as endcaps in a retail setting or group them for a point-of-sale opportunity.

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.

When deciding on a refrigerated display case, operators should determine the type of application to decide if a refrigerator, freezer or open-air merchandiser is most appropriate.

It’s important to decide what type of ice a foodservice operation or bar will require, including crushed, hard cubes, extruded or a combination. A growing number of upscale bar operators now use specialty ice or bigger cubes.

Proper care and maintenance play crucial roles in keeping refrigerated display cases operating at optimal efficiency. The typical service life for these units is about 7 to 12 years.