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Article: Freeze out competitors with blast chiller sales: a key tool in many food safety programs, blast chillers also have the potential to generate new revenue while reducing labor costs.(product sales tips)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- March 1, 2004
CopyrightCOPYRIGHT 2004 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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By using freezing convected air to take food temperatures as quickly as possible through the "danger" zone (140[degrees]F. to 41[degrees]F.) where bacteria are most prone to develop, blast chillers are becoming increasingly important to many operations' food safety efforts. In addition, they also can save labor and support the creation of new menu programs.
* Most blast chillers have four different modes, though the terms for each may vary from one manufacturer to the next. These are blast chilling, soft chilling, shock freezing and holding.
* Blast chilling typically generates minus single-digit temperatures to bring foods through the danger zone in 90 ...