Have you ever wondered how restaurants are able to serve fresh, high-quality food to their customers day in and day out? One secret weapon that many restaurants use is a blast chiller.
A blast chiller is a commercial-grade appliance that rapidly reduces the temperature of food from the “danger zone” (between 40 and 140 degrees Fahrenheit) to below 38 degrees Fahrenheit within 90 minutes. This is the temperature at which bacteria growth is slowed significantly.
Blast chilling is a safe and effective way to preserve food quality and safety. It can be used to chill a wide variety of foods, including meats, poultry, seafood, fruits, vegetables, and prepared foods. Blast chilling is also ideal for chilling large quantities of food quickly, such as for catering events or buffets.
In this blog post, we will discuss everything you need to know about blast chillers, including what they are, how they work, the benefits of using one, what types of food can be blast chilled, how to choose and use a blast chiller, and blast chilling tips and tricks.
What is a blast chiller?
A blast chiller is a commercial-grade appliance that rapidly reduces the temperature of food. It is used to chill food from the “danger zone” (between 40 and 140 degrees Fahrenheit) to below 38 degrees Fahrenheit within 90 minutes. This is the temperature at which bacteria growth is slowed significantly.
Components:
- Evaporator fan: Circulates cold air around the food in the blast chiller.
- Evaporator: Coils where the refrigerant vaporizes, absorbing heat from the food.
- Compressor: Compresses the refrigerant gas, increasing its pressure and temperature.
- Condenser: Coils where the compressed refrigerant gas cools and condenses into a liquid.
- Condenser fan: Circulates air around the condenser, helping to cool it.
- Expansion valve: Reduces the pressure of the liquid refrigerant, causing it to vaporize again.
- Defrost heater: Prevents ice from building up on the evaporator.
- Controller: Regulates the operation of the blast chiller, including the temperature and fan speed.
How does a blast chiller work?
Blast chillers work by circulating cold air at high velocities around the food. This forces the food to cool quickly and evenly. Blast chillers can also be programmed to chill food to specific temperatures, which is important for food safety.
The refrigerant circulates through the blast chiller in a continuous cycle. The compressor compresses the refrigerant gas, increasing its pressure and temperature. The hot compressed gas then travels to the condenser, where it cools and condenses into a liquid. The liquid refrigerant then travels to the expansion valve, where its pressure is reduced. This causes the refrigerant to vaporize again, absorbing heat from the food in the blast chiller. The vaporized refrigerant then travels back to the compressor to complete the cycle.
The evaporator fan circulates the cold air around the food in the blast chiller, helping to cool it evenly. The condenser fan circulates air around the condenser, helping to cool it. The defrost heater prevents ice from building up on the evaporator. The controller regulates the operation of the blast chiller, including the temperature and fan speed.
What are the benefits of using a blast chiller?
Blast chillers rapidly cool down food, minimizing the risk of bacterial. Blast chillers offer a number of benefits, including:
- Improved food quality: Blast chilling helps to preserve the flavor, texture, and nutrients of food.
- Increased food safety: Blast chilling prevents the growth of harmful bacteria, which can cause food poisoning.
- Reduced food waste: Blast chilled food can be stored safely for longer periods of time, which helps to reduce food waste.
- Increased productivity: Blast chilling can help you to save time and labor in the kitchen.
Benefit | Description |
Nutrient Retention | Blast chilling helps retain the nutrients in food. |
Quality Maintenance | It maintains the quality of food products. |
Increased Shelf Life | Blast chilling increases the shelf life of prepared foods. |
Bacteria Prevention | It prevents bacteria from growing rapidly. |
Quick Cooling | Allows you to cool down food products quickly when cooking. |
Workflow Improvement | Reduces bacterial growth and improves food workflows in commercial kitchens. |
Safety | Safely brings temperatures out of the danger zone (41°F-135°F) to minimize the chance for bacteria and pathogens to grow. |
Quality Retention | 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. |
Evaporation Minimization | Rapid cooling minimizes loss from evaporation compared to a normal cool process (like within a refrigerator). |
What types of food can be blast chilled?
Almost any food item can be blast chilled, including meat, vegetables, casseroles, and desserts. It’s important to note that different foods give up their heat at different rates and therefore there are certain factors that need to be considered when determining chill or freeze time, and which programme should be used.
Blast chilling can be used to chill a wide variety of foods, including:
- Meats
- Poultry
- Seafood
- Fruits
- Vegetables
- Prepared foods
How to Choose a blast chiller
Choosing the right blast chiller for your business involves several considerations:
- Assess the amount of food you typically prepare and chill: This will help you choose a blast chiller with adequate capacity.
- Chilling speeds: Different models offer varying chilling speeds. Choose one that meets your needs.
- Multiple chilling modes: Some blast chillers offer multiple chilling modes, such as soft chilling for delicate dishes or hard chilling for dense items.
- Space constraints: Consider the space available in your kitchen.
- Energy efficiency and operating costs: Consider the energy efficiency of the model and its operating costs.
- Compliance with regulations and standards: Ensure that the model you choose complies with all relevant regulations and standards.
- Features: Choose a model with the features that best meet your needs.
- User reviews and expert advice: Read user reviews and seek expert advice to make an informed decision.
- Budget: Finally, consider your budget.
Remember, it’s important to choose a blast chiller that not only fits your specific needs but also provides the best value for your investment.
How to Size a blast chiller
Choosing the perfect blast chiller for your needs can be a complex task, but by understanding some key factors, the process becomes easier. The most critical consideration is capacity. The capacity of a blast chiller can be calculated using the equation:
Capacity (in kg) = Output per day (in kg) / Number of cycles per day.
For example, if you need to chill 100kg of food per day and you intend to run four cycles each day, your blast chiller capacity should be at least 25kg. Additionally, consider the chilling speed, energy efficiency, and the size of the chiller to ensure it fits in your kitchen. It’s also crucial to check the chiller’s compatibility with your existing kitchen equipment.
The calculation and sizing of a blast chiller involves several steps and factors. Here’s a general equation for calculating the cooling capacity of a chiller, which is also applicable to a blast chiller:
- Calculate the heat load (BTUs per hour): This is done by multiplying the flow rate of the coolant (in pounds per hour) by its specific heat and the change in temperature (ΔT). The formula is:
Pounds/hour X specific heat X ΔT = BTUs per hour. - Convert BTUs to tons: Since cooling capacity is often referred to in tons, you’ll need to convert BTUs per hour to tons per hour. The conversion factor is 12,000, as there are 12,000 BTUs in one ton of cooling capacity. So,
BTUs per hour / 12,000 = Tons per hour. - Add a safety factor: Finally, add a safety factor of 10% to 20% to account for any unexpected increase in cooling demand. This gives you:
Tons per hour x 1.2 (safety factor) = Chiller size in tons.
This calculation provides a rough estimate of the chiller size needed for your application. However, it’s important to note that actual chiller sizing should be done by a professional, as many other factors such as the specific application, ambient conditions, and equipment efficiency can influence the required size.
Blast Chiller Price
Blast chiller prices can vary significantly based on several factors. For instance, the Avantco SF-3 25″ Countertop Blast Chiller / Freezer is priced at $3,999.00, while the Alto-Shaam QC3-40 44″ Quickchiller Reach In Commercial Blast Chiller has a price tag of $27,802.00. This wide range in pricing can be attributed to various factors:
- Brand: Different brands have different pricing strategies and reputations in the market. Some brands are known for their premium products and may charge more.
- Size and Capacity: Larger blast chillers with higher cooling capacities typically cost more than smaller models.
- Features: Additional features such as advanced temperature controls, automatic defrost cycles, and energy-saving modes can also add to the cost.
- Material and Build Quality: The materials used in the construction of the blast chiller (stainless steel, etc.) and its overall build quality can affect the price.
- Supplier: Prices can also vary based on the supplier or retailer selling the product.
Blast chilling tips and tricks
Here are a few tips and tricks for blast chilling food:
- Cut food into smaller pieces before blast chilling. This will help the food to chill more evenly.
- Place food in single layers on the blast chiller racks. This will allow the cold air to circulate around the food more effectively.
- Do not overcrowd the blast chiller. This will prevent the food from cooling evenly.
- Use a temperature probe to ensure that the food is chilled to the desired temperature.
Blast chillers are a valuable tool for any kitchen. They can help you to improve the quality and safety of your food, reduce food waste, and increase productivity. If you are looking for a way to improve your kitchen operations, consider investing in a blast chiller.
Conclusion
Blast chillers are a versatile and powerful tool that can be used to improve the quality and safety of food, reduce food waste, and increase productivity in any kitchen. Whether you are a professional chef or a home cook, a blast chiller can be a valuable investment.
Here are a few of the key benefits of using a blast chiller:
- Improved food quality: Blast chilling helps to preserve the flavor, texture, and nutrients of food.
- Increased food safety: Blast chilling prevents the growth of harmful bacteria, which can cause food poisoning.
- Reduced food waste: Blast chilled food can be stored safely for longer periods of time, which helps to reduce food waste.
- Increased productivity: Blast chilling can help you to save time and labor in the kitchen.
If you are considering investing in a blast chiller, be sure to do your research and choose a model that is the right size and capacity for your needs. There are also a number of different features to consider, such as programmable cycles and temperature probes.
Once you have chosen a blast chiller, be sure to read the manufacturer’s instructions carefully. Blast chillers are easy to use, but there are a few tips and tricks that you can follow to get the most out of them.
FREQUENTLY ASKED QUESTIONS
Blast chilling helps preserve food quality by rapidly reducing the temperature of food, which slows down chemical reactions that can affect texture, flavor, and color. This results in fresher-tasting food with a longer shelf life. Blast chillers can be used to chill a wide variety of foods, including meats, poultry, seafood, fruits, vegetables, and prepared foods, making them a versatile tool for commercial kitchens.
Blast chillers offer several benefits, including improved food quality, increased food safety, reduced food waste, and increased productivity. By rapidly chilling food, blast chillers enable kitchens to prepare and store large quantities of food in advance, reducing labor costs and increasing efficiency. This allows staff to focus on other tasks, such as preparing meals or serving customers, increasing overall productivity.
A blast chiller is designed to rapidly cool food from the “danger zone” to a safe storage temperature, whereas traditional refrigerators and freezers are designed for long-term storage at a consistent temperature. Key features of blast chillers include rapid cooling capabilities, precise temperature control, and advanced air circulation systems that ensure even cooling.
Regular maintenance is essential to ensure the optimal performance and longevity of a blast chiller. Maintenance tasks may include cleaning the condenser coils, checking and replacing air filters, and verifying proper refrigerant levels. Neglecting maintenance can lead to reduced cooling performance, increased energy consumption, and even equipment failure.
While blast chillers are primarily designed for rapid chilling, some models can also be used for blast freezing. Blast freezing rapidly freezes food to a temperature of -18°C or lower, preserving its texture and flavor. The advantages of blast freezing include faster freezing times, reduced ice crystal formation, and better preservation of nutrients and flavor.
Blast chillers can be energy-intensive appliances, but their energy efficiency can be optimized through proper sizing, regular maintenance, and efficient operating practices. Look for blast chillers with high Energy Efficiency Ratings (EER) or Energy Star certification, and consider features like automatic defrosting and adaptive defrost control to minimize energy consumption.
The “danger zone” refers to the temperature range between 40°F and 140°F (4°C and 60°C), where bacteria growth is most rapid. Food left in this temperature range for too long can become contaminated with harmful bacteria, leading to foodborne illnesses. Chilling food out of this range within 90 minutes, as blast chillers do, slows down bacterial growth and ensures food safety.
The “danger zone” refers to the temperature range between 40°F and 140°F (4°C and 60°C), where bacteria growth is most rapid. Food left in this temperature range for too long can become contaminated with harmful bacteria, leading to foodborne illnesses. Chilling food out of this range within 90 minutes, as blast chillers do, slows down bacterial growth and ensures food safety.
