Blast Chillers & Blast Freezers
- By: Christie
Did you know bacterial contamination in food occurs most quickly when food is between 3°C and 70°C? With consumers’ growing emphasis on food hygiene and freshness preservation, more F&Bs are investing in super refrigerators to reduce the temperature of hot foodstuffs in a short time. These super refrigerators are known as blast chillers/blast freezers in the commercial kitchen equipment industry.
Remember what our mums always tell us? Never to put hot food directly in the refrigerator! Although it is true that immediately storing a pot of freshly boiled pasta in the chiller will increase the internal cavity’s temperature, thereby affecting the surrounding food products, it is never good to leave the food to cool in the open as bacteria multiplies very quickly below 68°C.
A blast freezer shock freezes food products from: