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Blast chillers and freezers
Blast chillers are essential professional appliances in large kitchens, both in restaurants and bakeries. Professional blast chillers are valuable allies in reducing food waste through proper food preservation and are essential for blast chilling food to be consumed raw, such as fish used in the preparation of sushi and sashimi.
TECHNICAL CHARACTERISTICS OF PROFESSIONAL BLAST CHILLERS
Professional blast chillers have technical features that make them essential appliances in well-equipped kitchens:
- Cooling system. The most common cooling system is air cooling, but there are also water blast chillers and models using mixed cooling systems.
- Capacity. This is an element to be evaluated according to one's needs; it is measured in cubic metres and indicates the food capacity that a blast chiller can hold.
- Ventilation system. A good ventilation system ensures an even distribution of the cold inside the blast chiller and reduces the time taken for the temperature to drop.
- Temperature control. A professional blast chiller should be equipped with an accurate and reliable temperature control system to ensure food safety and optimal storage.
- Compliance with hygiene standards. Professional blast chillers should be constructed of materials that can be easily cleaned to avoid condensation and bacterial build-up inside.
- Certification. An important check to be made is to check the manufacturer's certification and to verify that the product complies with the applicable health and hygiene regulations.
DIFFERENCE BETWEEN BLAST CHILLER AND FREEZER
The main feature of a blast chiller is that it can bring down the temperatures of raw or cooked food in a very short time. For example, a professional blast chiller can bring a dish down from 90° C to 3° C in just 90 minutes. It can lower temperatures even below zero and reach, for example, -20° C in about 4 hours. The freezer lowers the temperature of food in an average of 18 times longer than a blast chiller.
In addition, by using a professional blast chiller, we avoid the formation of ice crystals that are generated with the chilling process and risk compromising the texture and flavour of food once defrosted. The blast chilling process does not alter the organoleptic characteristics of the food and allows products taken out of the blast chiller to be used as if they were fresh. A blast chilled steak can be cooked directly in the pan without intermediate steps and without releasing liquids, just as a cake stored in the blast chiller will always be soft and intensely flavoured.
FRIULINOX PROFESSIONAL BLAST CHILLERS
Friulinox is an Italian company that distinguishes itself from its competitors through quality, reliability and innovation. Friulinox blast chillers are equipped with a series of advanced functions, such as digital temperature control, safety alarm systems and the possibility of recording and monitoring temperature data. For those looking for a professional and efficient blast chiller, Friulinox is the perfect choice.
We have seen the different features of professional blast chillers and the advantages they can bring to your kitchen or bakery. If you should have any other doubts, we are at your complete disposal to answer all your questions!
