We can prolong the life of many food items by using the blast chiller's chilling capacity to inhibit the growth of germs while adhering to all hygiene and safety laws. In this post, we'll look at the key features and benefits of this cutting-edge industrial equipment.
What is a blast chiller?
A blast chiller is a piece of professional equipment used in commercial kitchens to preserve food with the best texture and juiciness.
Many organisations in the hospitality industry have banked on this product because of its modern designs and effective capacity to freeze, decrease, or maintain the temperature of food, and it has become a vital part of professional kitchens.
What functions does an industrial blast chiller offer?
We may choose the sort of function we want to accomplish in an industrial blast chiller from a number of possibilities. On the one hand, the industrial blast chiller can swiftly cool any food that has been freshly prepared at 80 or 90 degrees Celsius, with a temperature drop of up to three degrees in ninety minutes.
It also functions as a refrigerator, storing food at the ideal temperature of 5 to 0 degrees Celsius. Some types can lower the temperature to a range of -18 to -25 degrees Celsius, ensuring flawless freezing.
Benefits of using an industrial blast chiller
One of the most apparent advantages of utilising this food preservation equipment is the piece of mind that comes with knowing that our meals will maintain their moisture and preserve their qualities after cooking.
Another benefit of the optimal temperature blast chiller is that owing to its quick freezing, no crystals will form, which might ruin the food's structure.
With this product, we will be able to place bigger food orders and save more money while maintaining the highest level of conservation. For instance, we will be able to purchase things at lower rates during off-seasons, freeze them, and give them to clients in great shape.
Another significant benefit is that chefs will not have to constantly monitor the whole process of dish preparation, resulting in increased profitability throughout the working day.
What differences exist between a blast chiller and a freezer?
The most obvious distinction between these two items is that the freezer gradually reduces the temperature of the food. This implies that within the meal, the water molecules expand and disrupt the texture and fibres. The crystals that have developed will evaporate when the product is thawed, resulting in a lesser quality product than when it was frozen.
Expert businesses in the area were able to develop this new abatement device for industry thanks to extensive study, which prevents tissue breakdown by reducing microcrystal formation. We shall get meals that will not lose consistency, moisture, or weight in this manner.
Despite the fact that they look to be extremely similar, it is critical that we understand the benefits that this revolutionary industrial equipment provides. Because of its strong fans and chamber size, the blast chilling technique is also more cost-effective than the freezer approach because it can cool more food in less time.
Finally, the blast chiller is a good solution for both restaurant kitchens and hospitality enterprises, enabling better agility and profitability in the services provided, owing to the quick freezing or lowering of food temperature.