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Article: The Big Chill.(blast chillers are useful item for food cooling)
- Article from:
- Restaurants & Institutions
- Article date:
- February 1, 1999
- Author:
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Copyright informationCOPYRIGHT 1999 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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FASTER, COLDER AND MORE HACCP-FRIENDLY, BLAST CHILLERS ARE BECOMING AN INDISPENSABLE PART OF THE KITCHEN EQUIPMENT LINEUP.
Michael Vlasich, executive chef at the PGA National Resort & Spa in Palm Beach Garden, Fla., had a tall order to fill: fresh fruit and yogurt smoothies for 1,500 banquet guests.
Ordinarily, prep work for so many smoothies would see 30 workers and 30 blenders going full-tilt throughout an eight-hour shift. But Vlasich finished in three hours, using two employees, a couple of large mixers--and a blast chiller.
"On the morning of the event, we pureed the fruit and yogurt, put the puree into 5-gallon buckets, and blast-chilled it down to 10F to ...
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