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Article: Freeze frame: blast chillers let operators store food safely, quickly and economically.
- Article from:
- Restaurants & Institutions
- Article date:
- June 15, 2005
- Author:
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Copyright informationCOPYRIGHT 2005 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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Known for their food-safety role in preserving prepared meals, blast chillers increasingly are recognized as cost-saving kitchen tools.
Using convected air to quickly lower food temperatures below what is considered the danger zone--41F to 140F, where bacteria are most likely to develop--blast chillers have become key fixtures in high-volume foodservice. In university settings, for example, the units are valuable not only for meeting safe food standards but also for expanding menus.
For Middlebury College the impetus for buying a roll-in, 20-pan blast chiller was to meet state food-safety regulations. Over time, though, the chiller's versatility has proved equally ...
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