The chilling and storing processes take place every day in any commercial or professional kitchen and they need to be as safe and efficient as possible. This the reason why freezers and blast chillers are essential appliances in each and every professional kitchen.
The main difference between a freezer and a blast chiller is that a freezer holds food at below freezing temperature while a blast chiller cools food quickly by blowing cold air over it and gradually dropping the temperature, ensuring that the food maintains its quality while cooling. More information on the differences between the two processes can be found in this article.
What are the functions of a blast chiller?
Blast chillers are your best choice for rapidly freezing food products for longer term storage. The process of blast freezing allows chefs to prepare menu items and rapidly freeze for later use.
“Blast chilling”, so that harmful bacteria is not given the opportunity to develop and multiply. Bacteria grow more rapidly in the range of temperatures between 8°C and 68°C, doubling in number in as little as 20 minutes, that is why this range of temperature is known as the “danger zone”.
Existing health guidelines required that to safely blast chill food its temperature must be reduced from +70° C to +3° C or below within 90 minutes, which the Electrolux Professional range ensures. Electrolux Professional is also respectful of HACCP (Hazard Analysis and Critical Control Points) process. The HACCP International Certification is a unique recognition that confirms Electrolux Professional’s commitment to ensure the highest hygiene along the entire food chain.
What are the functions of a commercial freezer?
A freezer is an appliance that keeps food frozen at extremely low temperatures. While a household freezer is usually built into a refrigerator, commercial freezers pack powerful, commercial-grade compressors able to maintain a consistent temperature throughout the cooling unit, despite frequent opening and closing of doors.
What is the difference between an industrial blast chiller and a commercial freezer?
While the products differ significantly in terms of the process they entail, both appliances are normally seen in any commercial kitchen and in every catering business company.
While a freezer holds food at below freezing temperature, blast chillers are the best choice for rapidly cooling food products for longer term storage by blowing cold air over the food product and gradually dropping the temperature in the chamber. This process allows restaurateurs to prepare menu items and rapidly freeze for later use.
The process these appliances provide is quite different. Blast chillers and blast freezers are not designed for food storage, like the typical refrigeration system or a freezer; while a normal commercial freezer would not ensure a cooling process as fast and as efficient as the blast chiller would.
Blast chillers should be chosen over the typical commercial freezer for three main reasons: to better preserve quality and appearance of the food, reduce money and time waste, and, above all, for safety matters.
Although not mandatory by law, depending on the size of the kitchen and on the quantity of food prepared daily, a blast freezer may also be necessary for its safe freezing solutions as well as for the ample storing capacity it would offer.
With all of the above in mind, Electrolux Professionals boasts a wide range of products, compliant to the existing health and safety regulations.