Are you setting up a new catering business or planning to add more appliances to your existing setup? This can be overwhelming, especially when you start exploring the different refrigeration and freezing appliances. Are you comparing blast chillers vs. freezers and not sure which one is best for your kitchen?
Blast chillers are a common feature in many commercial kitchens and are used to chill cooked meals rapidly for food safety reasons. But, are blast chillers the same as freezers or do you need both appliances to perform different functions? Read on as we talk about the differences between blast chillers and freezers PLUS the benefits of blast chilling so you can make a well-informed decision.
Blast Chillers vs. Freezers: What’s the Difference?
Invented in 1995, blast chillers have been around far less than the freezer which came about in 1857 using gas to power it. Freezing and blast chilling technology has evolved over the years with both appliances becoming popular in the food industry.
What makes a blast chiller different from a freezer? The answer is the speed at which it chills food! Standard blast chillers can rapidly chill prepared food down from 70⁰C to 3⁰C in 90 minutes. A freezer takes up to four hours to chill and freeze food from 70⁰C to -18⁰C.
Can a Blast Chiller Replace a Freezer?
The catering industry benefits from both blast chillers and freezers and the advancement in freezing technology has brought about the blast freezer. Still, if you’re looking for a long-term storage solution for frozen food, you do need a freezer.
Blast chillers’ main function is to chill food rapidly and store it for short periods before serving. It’s also important to understand the functionality of a chiller:
- Blast chilling doesn’t freeze food to the core.
- Storing food for long periods in the blast chiller causes drip loss which hampers the quality of meals.
- Blast freezing chills and freezes cooked meals within a time frame that meets the legal requirements for food safety.
- Manufacturers are also offering combo models that allow you to purchase a blast chiller and freezer all-in-one appliance.
Now, let’s talk about why every catering business would benefit from blast chillers and how to pick the right one for your kitchen.
The Benefits of Using a Blast Chiller
One of the hazards of incorrect chilling and freezing of prepared meals is food poisoning. Harmful microorganisms and toxins destroy cooked food that isn’t chilled and frozen properly. To meet stringent Australian food safety standards, cooked food must be chilled from 60⁰C to 21⁰C within two hours. This minimises bacterial growth, making food safe for human consumption.
Knowing that your blast chiller can meet this requirement rapidly, gives you peace of mind that your food is safe to serve to patrons.
The other benefits of blast chilling include:
- Food quality: Blast chilling preserves the quality of food without it losing its original taste, freshness or texture.
- Retains appearance: Rapid chilling and freezing helps to retain the appearance of cooked food, making it look like it has just been prepared!
- Minimal food wastage: Chilling cooked food rapidly prevents it from harmful bacteria and pathogens, allowing you to keep it for longer.
- Advanced preparation: Preparing menus in advance becomes easier as chefs take advantage of slow times to stock up on meals that can be safely chilled and frozen.
- Minimal shrinkage: Blast chilling retains the moisture in cooked food, preventing loss during cooling, which limits shrinkage.
Investing in a blast chiller doesn’t come cheaply. However, if you weigh in the food savings and quality as well as the advantage of preparing meals in advance during slow times, you’ll see returns on your investment quickly.
How to Pick the Best Blast Chiller for Your Kitchen
Picking the best blast chiller for your operation depends on several factors such as workspace, capacity requirements and workflow. To get the most out of your blast chiller, consider the following features:
- Size: Blast chillers vary in size and you can find designs that fit under a counter or larger ones that can accommodate different pan widths and depths.
- Chilling capacities: Smaller blast chillers can chill up to 35 kgs of food in one go with larger walk-in types chilling up to 100 kgs.
- Hydrocarbon refrigerants: Eco-friendly blast chillers made with non-toxic or hydrocarbon refrigerants are energy efficient, saving you money while you lower your carbon footprint!
- Shelf spacing: Adequate spacing between the racks provides maximum capacity for chilling cooked food.
- Easy-to-use controls: Operation should be a smooth process with convenient controls and programmes to ensure chilling happens efficiently and safely.
- Stainless steel construction: This material is easy to clean and helps to maintain hygiene in the kitchen.
Before purchasing a blast chiller, ask for advice from experts in the blast chilling and freezing industry so you get the best appliance for your catering business.
Final Thoughts
Blast chillers and freezers both play essential roles in the food industry and having these appliances in your catering kitchen ensures you serve quality meals every time. When picking a blast chiller, make sure you consider all factors before finding the best investment for your brand.
