What are The Benefits of Using Blast Chiller in Commercial Kitchen?

When it comes to improved efficiency and food safety and reduced food waste, a blast chiller can be a huge benefit to your business. These work by promptly reducing temperatures of food products. Rapid cooking minimises loss from evaporation compared to a normal cool process and it also helps decrease the size of ice crystals, which form in food when it’s cooled or frozen.

A blast chiller is becoming increasingly more popular amongst restaurants and bars as a means of increasing food safety and longevity helping meet standards and increase profits. Commercial blast chiller also allows businesses and restaurants to purchase seasonal items that can be frozen for a long period.

Why Would You Need a Blast Chiller in Your Commercial Kitchen?

If you cook and then immediately chill the food, its internal temperature needs to be reduced carefully from its top cooked temperature. Putting hot food in a regular fridge won’t cool the food fast sufficiently and putting the food in the fridge at that time is also riskyas it will overstrain the refrigerator systems costing you in both standard and running costs. The only safe way to conform to food safety regulations as to the chilling of cooked food is to use blast chiller.

Benefits of Using Blast Chiller:

• Quickly Cool Down Baked Goods and Pasta
  Rapid cooling down of baked goods helps them retain their shape, for example pies keep their peeling textures and their coatings are less likely to fall flat. Blast chiller helps cook and cool down baked pasted ahead of time for sauces and braises.
  
  
• Make Extra Smooth Ice Creams and Sorbets
  As detailed above, rapid cooling means smaller ice crystals. These smaller crystals are let for the making of extra smooth and creamy ice creams and desserts. Smooth texture helps with more complex dessert recipes like ice crème cakes and bombes. 
  
  
• Rapidly Cool Down Beer and Wine
  A blast chiller is great for the quick cooling down back stock of inventory that has not been stored in a refrigerator. This comes as suitable for beer and wine that is ordered by a customer but has been stored at room temperature.

While a blast chiller is not a kitchen essential, it can up your restaurant’s ability to more efficiency and convenience and cuts down on inventory loss. A commercial blast chiller also has the additional benefits of reducing food wastage.