With Blast Freezing current European guidelines recommend that food be reduced from a temperature of +70ºC to –18ºC in no more than 240 minutes. With blast freezing colour, texture, flavour, structure and nutritional value is locked in. Delicate food surfaces such as pasta and fruit are protected, as rapid chilling stops an “ice skin” forming which otherwise dehydrates and damages the products’ appearance. Blast freezing also helps to keep food looking good. The slower food freezes, the larger the ice crystals formed; and large ice crystals can damage food, dry it out, and break down the physical structure leaving you with an unusable product. Air chill/freeze temperatures are fully adjustable, depending on the food to be chilled, to ensure your end product is of the best quality.
Blast chilling/freezing of food also makes it possible to separate the preparation and cooking activities from the serving. This enables the kitchen to utilise preparation and cooking equipment in a more even manner throughout the day, resulting in a reduction in stress at peak periods.
Kitchens with blast chillers and freezers throw away less food. Food left over, from a hot servery for example, can quickly and safely be chilled for later use, with complete confidence in its quality and safety. Once prepared and chilled, only the correct numbers need be reheated, as legislation states that chilled food can be safely kept below +3ºC for up to 5 days after production. Blast chillers can even be used to chill wine, cans or other drinks, buffet dishes, salads and serving dishes.