Blast chillers and freezers are an essential part of the catering industry kitchens. Their primary focus is preventing the build-up of harmful bacteria in food when it is ready for storage.
Blast chilling is the method of bringing temperatures of food down rapidly in order to limit the growth of bacteria. The temperature range in which bacteria grows quickest is 8C to 68C. These machines will bring temperatures down from 70C to 3C in approximately 90 minutes, rendering it safe for storage. It is a commonly used method for hygiene purposes.
There are many models of blast chiller and freezer available on the market; meaning that your choice requires prior preparation. Determine your required quantities before searching for the most suitable model.