Choosing a Blast Chiller or Blast Freezer
Blast Freezers and Blast Chiller
Every business will have a freezer to preserve food and ingredients. With all the different kinds of freezers or chillers in the market today we outline the core differences between a blast chiller and a blast freezer.
The Process
When the gelato is first made and comes out of a “batch freezer” then it usually gets put straight into a “shock or blast freezer” for about 15 minutes to freeze it down rapidly almost creating a protective shell on it. The gelato then goes into a “holding freezer” which will bring it to a temperature conducive to putting it into the “display freezer” (the gelato case,) where it can be stored at a serving temperature to the customer.
Blast Chiller
Blast chiller, a cooling method used to cool down inventory for a short period of time and are perfect for cook-chill applications and best used when you have food or ingredients that you plan to use or sell within a short period of time or within about 24 hours.
Blast chillers safely bring temperatures out of the danger zone (41°F-135°F) to minimize the chance for bacteria and pathogens to grow. It retains the quality, texture, and freshness of food allowing foodservice professionals to prepare menu items during slow periods, and then chill for finishing just prior to service. Blast chilling also minimizes loss of moisture that occurs during cooling periods and minimizes shrinkage.
When it comes to having a steady supply of produce to go at any time of the day, blast chillers are the way to go because they rapidly cool down food or product so that it may be easily taken out without the need to be defrosted or thawed.
Now, if you are looking to invest in a blast chiller, then you want to make sure you have a blast freezer as well. Any smart business owner in the food industry understands that products, especially seasonal, need to be stored for a long period of time to maintain sales while minimizing inventory waste.
Blast Freezer
Unlike Blast Chillers, Blast Freezers work by rapidly freezing contents at a level in which stops bacteria from deteriorating the product, allowing it to persevere for a longer period of time. Due to the different variety of blast freezers out in the market, finding a blast freezer that works for your business and the products that you want to freeze is and always will be our top priority.
What are the best style, size, and capacity for your operation?
There is a wide range of sizes to fit various workspaces, volumes, and budgets. Equipment and Concepts will work with you to determine the best blast chiller and blast freezer into a productive and efficient workflow for your kitchen.
Low profile versions are designed to fit under a combi oven for convenient transfer of food pans from oven to the chiller. Capacities typically range from 35 lbs. of food in low profile versions to 48 lbs. in under-counter units. Wire racks are usually included in the low profile and under-counter models to adapt to various pan depths.
Reach-in models accommodate food pan rack assemblies used by many larger combi ovens, allowing a good kitchen flow from oven to chiller with an approximate 220 lb. capacity. Wire racks are typically provided to accommodate different pan depths.
For maximum capacity needs, there are roll-in and pass-thru models constructed of walk-in panels. Roll-ins and pass-thru models can be stand-alone or integrated into a walk-in plan and can accommodate over 500 lbs. of food. The roll-in racks, supplied with the blast chiller by some suppliers, usually hold (26) 12”x20”x2-1/2” pans.
Equipment & Concepts has a full range of Bravo freezers, gelato, pastry, chocolate and savory food machines and can help with selecting the best equipment for your business. Transform your ice cream parlor, restaurant or catering business into an artisan gelato and ice cream experience. Our authentic Bravo gelato makers feature the latest technology while being the most reliable and durable gelato makers and ice cream machines in the industry.
Blast Chillers
Additional features to consider
Stainless steel construction is a good choice because it is long-lasting and easy to clean. It should be easy to clean using just soap and water. Radius or rounded corners on the interior make the chiller easier to clean. Door gaskets should be easily removable for cleaning and self-contained models should have easy access to the condenser. Larger models should be constructed of 4” thick walk-in panels with foamed-in-place polyurethane insulation.
Blast chillers/freezers are not cheap, but the return on investment is high. Increased profits, peace of mind, labor and food savings are just a few of the benefits you will enjoy. Preparing recipes on your time schedule while maintaining that ‘just prepared’ flavor opens up opportunities for new menu items.
Making the initial jump can seem overwhelming. Hopefully, this gives you the knowledge to make an educated decision on your potential new investment. Write down your questions and talk to your equipment and supply consultant. They have the most knowledge about the equipment and know-how to help you identify what will work best for your operation.
An Overview – The Frigid Power of the Blast Chiller
The blast chiller does exactly what it seems like: trendy points down swiftly, making use of fast-moving chilly air. Trays are placed inside the blast chiller and after that a fan blows cooled air over the food, rapidly cooling it down. The fast cooling decreases loss from dissipation throughout the cooling process and also minimizes the size of the ice crystals that develop in the food when it is iced up. This is essential since the larger ice crystals are, the even more damage they do to the cell walls of the food. The fractured cells collapse as the food defrosts and also fluid seeps out. This alters the appearance of the food, making it softer and much less resistant. Every one of the liquids that permeate out of the thawed food is a loss, of weight, flavor, as well as nutrients.
The Japanese have actually been utilizing blast-chilling shock freezers for several years to maintain the top quality of fresh-caught fish that they wish to utilize for sushi. Food that is blast-chilled and also thawed out is nearly similar to the fresh product. This is a massive advantage because it suggests that the restaurant can make the most of the seasonal bounty and also protect it with very little losses in high quality and yield.
A distinct method utilizing blast chiller is cryo-shucking, which is freezing clams, oysters as well as mussels and also allowing them to thaw in the refrigerator. As they thaw the coverings gradually open and you can delicately slide the meat out with a spoon. It’s an excellent method that allows you to quickly use fresh shellfish and all of their juices in gently prepared recipes at home. When you make use of the blast refrigerator, you can offer the shellfish raw on the half-covered, and nobody will ever before presume that it has actually been frozen.
A more typical use of a blast chiller is to rapidly cool baked products after they come out of the oven. The rapid cooldown appears to help pies maintain the crisp texture of their crust and allows us to consume them at their ideal temperature level for a treat even when we have actually been a bit late getting them right into the oven.
Fast cooldown is terrific as well for baked pasta dishes that you intend to make in advance and also for sauces and braises. The constantly circulating cold air and also shallow containers cool down cooked foods more quickly and effectively than the conventional ice bathroom.
Self-made pasta has a wonderful smooth structure. Occasionally we want to give particular shapes or strands an additional little bit of bite, which we accomplish by drying them a bit prior to food preparation. Some chefs air-dry or utilize the fridge, but we such as to pop our noodles in the blast chiller. We’ve found that the flowing air and short freezing time offer us specifically the correct amount of al dente when we cook the icy pasta to order.
In a comparable blood vessel, blast chiller benefits a butter-rich dough, such as laminations and also pie crust. The blast chiller can lower the waiting amount of time between mixing, shaping, and also cooking. This lowers oxidation in the dough, to make sure that the finished baked products have a pure, sweet, buttery taste. Chilling yeasted dough to decrease the fermentation process or promptly chill down a well-risen dough in order to shape it before baking.
Finally, Equipment and Idea uses blast chiller for ice creams and also sorbets. The quick air conditioning procedure guarantees smaller sized ice crystals that translate right into smooth luscious appearances that thaw in your mouth. It permits us to make lovely bombes and also gelato cakes without sacrificing appearance. It lowers the requirement for stabilizers and also gives us a little bit more adaptability in terms of sweetness and also taste.
We make sure that these suggestions simply the suggestion of the iceberg in regards to what we can do with the blast chiller. We ‘d love to hear your thoughts on what you ‘d make use of one for in your kitchen.
