Blast ChillersFreezerMarch 14, 2016by ADKHow Blast Chillers And Blast Freezers Work

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Blast chillers and blast freezers are a great addition to any food production or kitchen set-up.  They can help extend the lifespan of food products and ingredients without detrimentally affecting the nutrients, aroma, colour, texture, flavour and safety.  Adk.co.uk are experts within the field of air conditioning and refrigeration who are based in Wembley and server the SW11 area of London and will be happy to help you with all your business’s blast chiller or freezer needs.

In the following post we will look exactly what each of these powerful appliances do and why you should consider them as part of the food production process to also support the management and organisation side of things too.  Although they are grouped together as being similar appliances, we will look at them separately – blast chillers first, then blast freezers.

What Exactly Is A Blast Chiller And How Does It Work?

As the name suggests, a blast chiller is a very powerful and generously ventilated form of refrigeration appliance that safely and swiftly decreases the temperature of both fresh and cooked food and ingredients.  It reduces the temperature of cooked produce from around 70 degrees Celsius to 3 degrees Celsius normally in approximately 90 minutes.  This falls in line with the legislation set by HACCP (or Hazard Analysis and Critical Control Points) and Government Food Standards Agency standards.  As it decreases the ability of bacteria to form and grow on the food, the actual time it takes for the temperature to decrease is very important.

The majority of the blast chillers offer you 2 forms of blast chilling that are suitable for various food and ingredients – Soft and Hard chilling.

There are various types of ingredients and foods that naturally have their own specific properties and characteristics.  It is for this reason that manufacturers of refrigeration appliances have developed different forms of chilling.  It is always crucial that the most appealing and important characteristics and properties of the food/ingredients are carefully and safely preserved.

Properties such as the aroma, nutrients, texture, appearance and flavours can be preserved properly when the correct chilling method is chosen.

Understanding The 2 Forms Of Blast Chilling

Soft Chilling

In most blast chillers available, the soft option provides an air temperature between 3 degrees Celsius and -2 degrees Celsius in order to lower the temperature sufficiently in the actual chiller’s cabinet.  The chiller is able to reduce the temperature of food and ingredients gently but quickly without causing any damage by using the high powered ventilation system.

This particular chilling method is best used with small, thin, delicate or unpacked products including diary such as quiches, flans and custard tarts; lightly fried food; rice and vegetables.

Hard Chilling

In most blast chillers available, the hard option produces an air temperature of approximately as low as -20 degrees Celsius.  With this temperature the cabinet can quickly and safely fall to 3 degrees Celsius in order for the core temperature of food to pass through what is known as the danger zone as fast as possible.

This particular chilling method is best used with packaged or large, fatty or dense food products and ingredients.  It is recommended that a core probe is always used to monitor and measure food in the chiller’s core temperature.

What Exactly Is A Blast Freezer Or Shock Freezer And How Does It Work?

As the name implies, a blast freezer (also known as a shock freezer) is a powerful refrigeration appliance that safely and swiftly reduces cooked and fresh food and ingredients to a negative temperature so that they are frozen.  At the beginning of a blast freezer cycle, the temperature inside the blast freezer cabinet can be as low as anything from -30 degrees Celsius to -40 degrees Celsius.

In order to meet HACCP and Government Food Standard Agency standards, a blast freezer should crucially reduce the temperature of food from 70 degrees Celsius down to -18 degrees Celsius in no longer than 240 minutes.

Depending on the actual product and ingredients, the majority of frozen products can be stored for anything from 3 to 18 months inside a freezer.

If you have any queries or the idea of installing either or both a blast chiller and freezer on your premises sounds appealing, be sure to speak to Adk.co.uk who can help with installation and anything else.

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