A blast chiller is an important device for preserving and protecting food in a commercial setting. Unlike a normal refrigerator, a blast chiller is able to ensure that hot foods chill to below 5 degrees Celsius quickly and efficiently. Blast chillers use a stream of fast-moving cold air, and this airflow causes objects to cool down rapidly. Many standard refrigerators do not feature airflow within the freezer section.
Commercial kitchens are adopting blast chillers because of their ability to chill cooked foods rapidly, which prevents contamination during storage. Some commercial chillers do not decrease the temperature of cooked items quickly enough. If the temperature of a stored food item is not brought below 5 degrees Celsius within a certain time frame, undesired bacterial growth can occur. This growth is what leads to foodborne illness, but good commercial chillers prevent this problem from occurring.
A blast chiller is an excellent way to be certain that food items are cold enough before storage in larger commercial chillers and freezers. It is important to find a well-made blast chiller for your commercial kitchen.Albany Refrigeration makes excellent-quality commercial chillers, and they have more than one blast chiller available.
Blast Chillers Help to Prevent Foodborne Illnesses
A blast chiller helps to prevent a large number of illnesses. Bacteria and other biological contaminants grow at a high rate on food when temperatures are optimal, and room temperature or lukewarm food items provide an optimal growth environment.
Salmonella is one common strain of bacteria that kitchens must fight. It frequently grows on poultry, milk products, and even raw fruits and vegetables. People infected with this bacterium become quite sick. When food is kept cold, Salmonella growth is kept to a minimum.
E. Coli (Escherichia Coli) is another type of harmful bacteria and often grows on meat products. Undercooked hamburger meat has been known to contain these bacteria, and it can be deadly to teenagers and children. Many food establishments have begun to adopt blast chillers and other commercial chillers to thwart this contaminant. E. Coli growth proceeds rapidly at 38 degrees Celsius, but its growth can be slowed down when it is kept below 5 degrees Celsius. This is the temperature range blast chillers aim for.
Chefs Rely on Blast Chillers to Make Food Delicious
Commercial chillers are helpful for food storage, but a blast chiller can also be useful for food preparation. Many chefs rely on the blast chiller featured on the television showChopped, because it helps chill down food when time is short. There are many uses for a blast chiller in the modern kitchen, because the air current within chills food rapidly. Ice cream mixes, puddings, and jello can lower to an acceptable temperature range very fast with careful monitoring.
Blast chillers are also useful in bakeries, because they keep many different mixes intact. Finely crafted food items, such as chocolates, can come down to a display temperature, or quickly chilled for weeks of storage at an optimal temperature. This is ideal for a bakery, because these items often sit around for periods of time before selling.
Grocery Stores Adopt Blast Chillers for Food Safety
Many people say that blast chilled food tastes better after storage, and many grocery stores are adopting blast chillers for pre-prepared food. Food items stored at a grocery deli can be blast chilled before display for freshness. Pasta, meats, soups, and sauces retain more flavour after storage using blast chillers. Grocery stores also use blast chillers to keep their free food samples at the proper temperature before consumption.
Blast chillers and commercial chillers like them function well in many different professional environments. The increased food safety, superior storage taste, and ease of use make blast chillers a welcomed addition to most professional food preparation settings.
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