Thermo-Kool’s TK20-2 blast chiller/shock freezer is perfect for high-volume operations.A piece of equipment that saves you labor is a good thing. If it saves you labor and time, that’s even better. But when it saves you labor, time and money — like Thermo-Kool’s blast chillers and shock freezers do — that’s the absolute best.

Batch cooking can be invaluable for operations that produce high volumes of food. For example, rather than producing the same food items weekly, a single large batch can be produced and blast chilled for up to five days or shock frozen for months. Portions can be taken out and rethermalized as needed with virtually no deterioration in flavor, texture or aroma. That saves production time in the kitchen and its associated labor costs.

Batch cooking also helps save labor during busy periods especially when an operation is short-staffed. Batch cooking in advance — and then blast chilling or shock freezing — takes the work (and guesswork) out of the serving process; only the finishing touches are needed at service time. So, one or two employees are now doing the job that would otherwise require a whole team to do.

Another way that Thermo-Kool blast chillers and shock freezers save money is by reducing food costs and waste. Refrigerated food can be kept fresh longer through blast chilling and shock freezing, thus cutting down on food waste. And by purchasing seasonal products in bulk when costs are lowest and blast chilling or bulk freezing them, these foods can be served out of season.

Thermo-Kool offers a wide range of blast chillers and shock freezers, such as the five-pan TK-5 and 20-pan TK-20 models. These units can both blast chill (in as little as 2 hours) and shock freeze (in just 4.5 hours). Like the whole range of Thermo-Kool blast chillers and shock freezers, they’ll help any operation save time, labor and money.

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