If you are looking for a safe, quick and effective method of cooling down your food, Blast Freezers offer the perfect solution for your catering establishment.
Blast Freezers are most used in hotels, big restaurants, fast-food restaurants, canteens, resorts and catering. They are designed to freeze food and beverages (up to -18°C), allowing you to store processed meat for up to two months and salads and desserts for up to 1 year.
Here are some foods that benefit from being kept in blast freezers:
Fish and Seafood
The Japanese have been using blast-chilling shock freezers for years to preserve the quality of freshly caught fish that they want to use for sushi.
Many hotels and restaurants freeze clams, oysters and mussels and allow them to cool in the refrigerator. With a blast freezer, you can serve the shellfish raw on the half shell, with the blast freezer locking in the quality and tastes of the shellfish, extending its lifecycle for consumption and ensuring consumers are not disappointed with a limited supply during peak times.
Wine and Beverages
There’s nothing quite like a glass of wine for two when eating a meal. Blast freezers are ideal for cooling down those bottles of wine and beer from room temperature within a short space of time.
With space optimisation key for many establishments, finding the right balance of having the right products available in reachable refrigerators can be difficult. Especially in peak times and during the warmer weather, refrigerated beverages can become quickly sought after and sold out.
Using a blast freezer to cool beverages is the ideal solution. It expands the storage capacity, can keep bulk numbers of drinks cool and can quickly cool new beverages added to the chiller to ensure consumers are left satisfied whilst in your establishment.
Blast freezers are also great for quickly cooling down baked goods after they come out of the oven. Rapid cooling of the food helps it retain the crisp texture of its crust and allows consumers to eat them at its optimal temperature.
Rapid cooldown is excellent for baked pasta dishes that you want to make ahead with sauces and braises. The constantly circulating cold air and shallow containers help cool down cooked foods more quickly and efficiently than the traditional freezers.
Some chefs use air-dry, a refrigerator or a blast freezer when making homemade pasta. Blast freezer allows chefs to reduce the waiting periods between mixing, shaping, and baking. This reduces oxidation in the dough so that the finished baked goods have a pure, sweet, buttery flavour.
Blast freezers are commonly used for ice creams and sorbets. The fast process ensures that smaller ice crystals translate into smooth, creamy textures that melt in the consumer’s mouth and help bring out the sweetness and flavour.
CRS offers effective solutions for various food sectors with the latest cold storage technologies that comply with food-related standards. Speak to one of our experts today to learn more about our custom Blast Freezers.