Blast chillers are designed to bring the core temperature of food from around 160°F or more down to 41°F or less in about 90 minutes . Most units will freeze food in four hours or less. Cutting the time needed to cool food by 75% is a great benefit to any operation.
What is the correct temperature for the blast freezer?
The Blast Freeze process requires that food be reduced from a temperature of +70oC to –18oC in no more than 240 minutes.
What is the purpose of a blast chiller?
Blast chiller/freezers are your best choice for rapidly freezing food products for longer term storage . Blast freezing allows chefs to prepare menu items and rapidly freeze for later use.
Should food be cooled in a blast chiller?
Cooling food with blast chillers is faster and more hygienic than traditional cooling methods and can help you to chill bulk quantities of cooked foods, without worrying about bacterial contamination.
What is the difference between a freezer and a blast chiller?
The difference between a freezer and a blast chiller is that a freezer holds food at below freezing temperature while a blast chiller cools food quickly by blowing cold air over the food product and gradually dropping the temperature in the chamber.
What is the perfect temperature for the storage of ice cream?
In the Store:
The optimum temperature is 0°F (-18°C) or colder . The temperature in the supermarket’s freezer case should not be above 10°F (-12°C). If kept at a proper temperature, ice cream will be thoroughly frozen and will feel hard to the touch.
How expensive is a blast chiller?
The Freddy blast chiller retails for $2,900 , and you can head to Irinox to shop and learn more about how it works.
How long does a blast chiller take?
Blast chillers are designed to bring the core temperature of food from around 160°F or more down to 41°F or less in about 90 minutes . Most units will freeze food in four hours or less. Cutting the time needed to cool food by 75% is a great benefit to any operation.
What are the benefits of a blast freezer?
Blast chillers and freezers work by rapidly decreasing temperatures of food products . Rapid cooling minimizes loss from evaporation compared to a normal cool process (like within a refrigerator). In addition, rapid cooling helps decrease the size of ice crystals that form in food when it is cooled and frozen.
Can you put hot food into a blast chiller?
A warm or hot food item placed into a refrigerator may actually raise the temperature inside the unit and jeopardize the safety of other stored foods. In Blast Chillers, all of the food is protected from this risk, as everything is chilled evenly.
How fast does a blast freezer freeze?
Blast Freezers reach these temperatures almost instantly, allowing the products that are inside to freeze within 30 to 90 minutes , compared to shock freezers that usually take 90 to 120 minutes, the main difference is the speed at which it can completely freeze a product.
What is blast freezing technology?
Whereas standard freezers are kept at 0°C, blast freezing, also know as shock freezing, involves freezers kept at an air temperature of -30 to -40°C . ... Depending on the food and ingredients stored, frozen products can be stored in a standard freezer for an average life of up to 3 months.
What is the best way to safely cooling foods without a blast chiller?
- Ice-water bath and frequently stirring the food.
- Ice paddles (plastic container filled with water and frozen) used to stir food in an ice-water bath.
- Adding ice as an ingredient (if water is an ingredient).
- Blast or tumble chiller.
What is the difference between quick flash and blast freezing methods?
But what is the difference between freezing and flash freezing? The difference is in the method and the temperature of cooling used to store the product . Indeed, freezing is a slow decrease (until 24 hours) of a sample’s temperature.
How cold is a flash freezer?
In physics and chemistry, flash freezing is the process whereby objects are frozen in just a few hours by subjecting them to cryogenic temperatures, or through direct contact with liquid nitrogen at −196 °C (−320.8 °F) . It is commonly used in the food industry.
What is the best temperature of lukewarm water?
Answer: “Lukewarm” generally means between 98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius . When you run the water on your wrist and it feels warmer than your body temperature, but not hot, that should be just about right.
