What is a blast chiller and how does it support your business?

According to the current regulations applicable to the catering and food service industry, it is mandatory that businesses acquire cooling machines able to bring down hot food’s temperature in the shortest time possible to limit the spread of bacteria. This way, food can be safely stored, and its quality be maintained. This fast-cooling process is known as blast chilling. But what exactly is blast chilling and what does it entail? Find out more in this article. 

Food waste is a growing global problem, with a significant environmental and economic impact. On International Day of Zero Waste, it’s important to recognize the role that the food service industry plays in this issue. While delicious food is a cornerstone of our industry, so is minimizing waste. Thankfully, innovative solutions like blast chilling offer a powerful tool to combat food waste and ensure a more sustainable future for food service.

A SkyLine blast chiller is a powerful cooling machine that blows chilled air onto food to rapidly cool its temperature right to the core. This chilling process takes far less time than a traditional freezer or refrigerator, and it avoids issues usually arising during slower cooling processes. Slower and natural cooling methods, in fact, expose food to an increased proliferation of bacteria. Typically found only in commercial kitchens, the blast chiller should not be thought as an alternative to the standard refrigerator, as it is used to accelerate the cooling process of cooked dishes and maintain high health and food quality standards.  

Blast chilling is a method of cooling food very quickly, bringing it to a much lower temperature which would make it safer from bacteria growth. In fact, bacteria tend to multiply faster in temperatures between +8 °C and +68 °C. A blast chiller allows you to reduce the temperature of cooked or heated food from +70 °C to +3 °C within 90 minutes. This fast-cooling process is dictated by UK guidelines around health safety and food quality, which require making food safe for storage and later consumption. 

Electrolux Professional has also been respectful of HACCP (Hazard Analysis and Critical Control Points) process since 1998. The HACCP International Certification is a unique recognition that confirms Electrolux Professional’s commitment to ensure the highest hygiene along the entire food chain. Now, using HACCP functions within the Electrolux equipment to monitor processes will allow businesses the ability to identify and eliminate potential sources of hazard. 

Blast freezing is another safe way to keep cooked food protected by halting the spread of bacteria while preserving its taste and nutritional value. While standard freezers are kept at a temperature of around -18° C, blast freezing, also known as shock freezing, involves blast freezers kept at an air temperature as low as -41 °C. Another incredible advantage is that, compared to the 6-12 hours it may take for a normal freezer to freeze food, the much colder temperature (together with ventilation) in a blast freezer accelerates the process, which can take place within 4 hours. The freezing temperature and quick cooling time contributes to keeping the high quality of the food, including its nutritional value and its appearance. Blast freezing allows chefs to prepare menu items and rapidly freeze for long-term storage and later use without impacting their initial quality. For restaurateurs and chefs this means being able to store a higher amount of food for later use without compromising its taste and look, to reduce the amount of waste and work more efficiently. 

Required by your local health and safety regulations, ideal to reduce time and food waste, blast chillers are one of the essential appliances of the modern commercial kitchen. With the many products available on the market, it is important to pick one that would cater for the business needs and those of your staff. 

When it comes to blast chillers, freezers and other cooling systems, Electrolux Professional has no rivals thanks to their cutting-edge technology products, which are also safe to use and ergonomic certified. The company can provide businesses with top-of-the-market equipment to ensure food safety while improving kitchen performance and reducing energy consumption, in line with the company’s sustainability goals. 

By rapidly cooling cooked food, blast chillers significantly reduce the timeframe for bacterial growth, extending shelf life and minimizing the risk of spoilage. This translates to less food waste, which benefits both your bottom line and the environment.

Electrolux Professional Group is committed to developing innovative solutions that empower businesses to operate more sustainably. Together, we can make a positive impact on the future of food service.