Blast Chiller Best Practices

Originally invented in 1995, blast chillers and freezers have become a staple for the food industry. Built to quickly chill cooked food, reducing the possibility for harmful bacteria to grow in the danger zone between 5ºC and 60ºC.


Dishes that require fast cooling

  • Dishes which are cooked by the Cook and Chill process.
    (quiches, lasagne, meat, vegetables)
  • Desserts/pastries that require cooling.
    (creams, desserts, pies, cakes, puddings)
  • Dishes using hot preparations which are processed in Cook & Serve.

In addition to minimising the danger zone, your blast chiller saves you some money. Unlike normal refrigeration - a blast chill extends the shelf life of your products, reduces moisture loss, and preserves full flavours and textures.

Your staff will be able to work faster and more efficiently, thanks to your blast chiller streamlining production processes.

Your blast freezer is working hard for you, so it’s only fair if you do the same, right? Let’s look at a few best practices you can do to give back to your blast freezer, ensuring it’s running in top form at all times.

Cleaning your Blast Chiller

Cleaning your Blast Chiller

Clean your blast chiller daily, and any spills or drippings need to be wiped away immediately to reduce build-up. We recommend using a mild soap and warm water to clean in the inside and door gaskets, and a stainless-steel polish occasionally on the outside. When cleaning the door gaskets - check that everything is shutting properly.

Airflow

Airflow access (intake and exhaust) needs to be in a well-ventilated area. Do not stack boxes so the airflow is blocked and avoid backing the airflow into the wall.

Doing so will only make your blast chiller have to work harder, wasting energy and reducing the life of your unit. Regularly dust the intake and exhaust areas to keep them working efficiently.

10ft Blast Chiller

Pre-Cooling Tips

Pre-chill your blast chiller for 30 minutes before putting the first load in to avoid the refrigeration system from being overworked. This will also ensure that the cycle will complete on time.

Use a Food Probe

Using a food probe will help stop your cycle as soon as the correct temperature is reached. Place the probe in the middle of the food on the middle shelf in the densest part of the food to have the most accurate reading. This also avoids over and under-chilling.


Our first unit was ordered, delivered, installed and working within 48 hours. We decided to upgrade to a permanent 40’ unit after 12 months as reliability, flexibility and value for money were more appealing than buying a static freezer. We were very happy with the equipment provided and with the service provided by CRS."

Beckworth Emporium


Keep the Blast Freezer Door Closed

Once the food is in and your system is on, keep the door closed!

Once the blast has started and you open the door, not only does this subject the food to warm air and disrupt the whole cycle, it also compromises food safety.

Storing Good in a Blast Chiller

Don’t Cover Food

Your blast chiller has a specific airflow that is designed to protect even the most delicate of food. Covering your food will only hinder the blast cycle and can even increase cooling times by thirty minutes.


Here at CRS, we offer a wide variety of blast chillers and blast freezers. For more information visit our Blast Chiller Range page - or get in touch with one of our commercial freezer solutions experts.


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Thursday 23rd August 2018

Published by: CRS Cold Storage

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