Blast Chillers & Quick Chillers

Blast Chillers & Quick Chillers

Between +65 and +10 °C, germs multiply the fastest. A quick chiller therefore brings cooked dishes through this range in a short time – typically about 90 minutes from +90 to +3 °C. The blast chiller goes further and freezes down to −18 °C, keeping ice crystals small enough to preserve the cell structure of the food. When thawed, the product then looks fresh instead of losing juice.

When the investment is worthwhile

• Pre-production: You cook at midday for the evening without losing quality.
• Hygiene proof: Rapid chilling is the cleanest way to comply with and document the requirements of the HACCP concept.
• Less waste: Overproduction is frozen and stored instead of being thrown away.

What to look for when buying

The cooling capacity in kilograms per cycle is decisive, not the number of racks: A device with five racks achieves between 12 and 25 kg depending on the design. Calculate based on your largest batch, not the average. A core temperature probe is included, as only it proves that the centre of the product is really cold – devices without a probe work by time and provide no proof. Also pay attention to the rack grid: GN 1/1 and baker format 600 × 400 mm are the common sizes.

The guide Quick Chillers & Blast Chillers goes deeper into the topic. Advice on the right size: +49 6724 2069393.