Blast chillers vs commercial freezers: which is right for your business?

In any commercial or professional kitchen, the daily chilling and storing processes must be both safe and efficient. That is why choosing the right freezers and blast chillers is critical in these environments. While both appliances are designed to chill and store food, there are key differences between the two. A freezer is designed to maintain food at a temperature below freezing, while a blast chiller rapidly cools food by blowing cold air over it and gradually lowering the temperature. This process helps to preserve the quality of the food while it cools. For more information on the distinctions between these two processes, check out this informative article.

Blast chillers offer the best option for rapidly freezing food products for extended storage periods. It is an excellent option for chefs, who can now prepare menu items and quickly freeze them for later use. Blast chilling involves cooling food to a low temperature quickly, allowing it to pass through the so-called “danger zone” more rapidly and preventing harmful bacteria from developing and multiplying. The “danger zone” refers to the temperature range between +8°C (46.4°F) and 68°C (140°F), where bacteria grow at an accelerated rate, doubling in number in as little as 20 minutes.

Existing health guidelines mandate that food be safely blast chilled by reducing its temperature from +70°C (+158°F) to +3°C (+37.4°F) or below within 90 minutes, a feat which the Electrolux Professional range easily achieves. Electrolux Professional adheres to the Hazard Analysis and Critical Control Points (HACCP) process and is respectful of its guidelines. The HACCP International Certification is a unique recognition that validates Electrolux Professional’s commitment to ensuring the highest level of hygiene along the entire food chain.

A freezer is an equipment that maintains food at very low temperatures, preventing it from spoiling. Although a domestic freezer is typically integrated into a refrigerator, commercial freezers are equipped with robust compressors designed to withstand frequent door opening and closing while maintaining a steady temperature across the entire cooling system.

Although blast chillers and freezers are both commonly found in commercial kitchens and catering businesses, they involve distinct processes. Freezers are used to keep food at a temperature below freezing, while blast chillers are preferred for quickly cooling food items, which can be stored for longer periods of time afterwards, by blowing cold air over them and gradually lowering the temperature in the chamber. This rapid cooling process allows restaurateurs to prepare menu items and freeze them for later use, thus optimizing time and resources. Unlike typical refrigeration systems or freezers that are designed for food storage, blast chillers and blast freezers are not intended for this purpose.

There are three primary reasons why blast chillers should be preferred over traditional commercial freezers. First and foremost, they are better at preserving the quality and appearance of food. Secondly, they are more efficient in terms of time and money. Finally, they keep food safer from bacteria.

Depending on the size of the kitchen and the volume of food prepared, a blast freezer may be needed in addition to a traditional freezer. This is especially true if safe freezing solutions and ample storage capacity are necessary.

Electrolux Professional offers a wide selection of blast chillers that comply with all health and safety regulations. Choosing a blast freezer from a reputable brand like Electrolux Professional can provide peace of mind and help maintain the highest standards of food quality and safety.