How to choose a professional blast chiller?

You are a professional in the food industry or in the restaurant business and you want to find an instrument that allows you to quickly lower the temperature of your preparations. For this, it is essential to call on experts in professional refrigeration equipment in order to make the best choice.

The different types of blast chillers

There are two types of cooling cells. The first are cells which allow the temperature of a preparation to be lowered while remaining at positive temperatures. Depending on the strength of the ventilation, they are likely to take a dish from 65 degrees to 10 degrees in less than two hours. The freezing cells allow the temperature of a dish to drop to -18 degrees in just half a day.

When do you need a blast chiller?

Cooling cells are essential in catering or catering services for quickly cool a preparation. Take the example of a salad made with rice, potatoes or cooked vegetables. To be refreshed more quickly than in the refrigerator, they are placed in a cooling cell. This is also the case for pies, quiches or meats served cold. In pastry making, an area which requires speed and thoroughness, the cooling cell allows the rapid setting of preparations based on cream, whipped cream or gelled mixtures. Finally, still in the catering industry, the cooling cell quite simply allows a dish to be kept cool for several days and to be used again during another service. It is a way of managing your stocks in strict compliance with the rules in terms of preservation of the cold chain.

What are the criteria for choosing a blast chiller?

To begin with, it is important to assess your needs and budget. From there, you will come to choose between a blast chiller and a freezer cell. The criterion of ventilation power will become an important selection criterion. Then, depending on the performance capacity of your establishment, you will position yourself on a particular capacity. While small structures only need small 10 kg blast chillers, other establishments need to cool several hundred kg of food at the same time. Beyond the capacity, the shape of the cell can also be important, especially when there is a need for storage compartments.

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