What Is Blast
Chilling?
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Blast chilling is a process where food is reduced from
a temperature of +70 C to +3 C in a period of 90 minutes
or less. Traditionally cooked foods have not been chilled
properly, let alone fast enough! Food has simply been
left to cool in the general cooking area or placed in
a cold-room which, is to slow and very risky! These
methods of cooling are highly dangerous practices- especially
in summer, and could very easily lead to food poisoning!
Blast chilling has become essential for the modern business
and under the food safety act you are now obliged to
blast chill cooked foods. Business’s found to
chill foods in the traditional way can face prosecution.
Ignorance is unacceptable and is not a satisfactory
defence- nor is it good business sense!
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Besides your legal obligation to blast chill there are
many other benefits a blast chiller can bring to your business,
they are as follows:
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Blast chilling quickly arrests the cooking process of
hot food, locking in flavour, colour, texture, structure
and nutritional value. |
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Blast chilling will reduce food waste as once food is
chilled properly under legislation it can be kept for
up to five days (under +3 C). |
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Blast chillers can act as a temporary holding fridge.
At the end of the blast chilling process (i.e when the
core temperature of the product is +3 C) the blast chiller
will automatically switch to a holding fridge. |
 We
have a large range of Blast Chillers- No matter how big or
small your operation is we have a model for you- NOT
having a blast chiller is simply no longer an option!!
Click here for downloadable
Blast chiller brochure pdf
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