Go BackCurrent food legislation requires that all food must be cooled as quickly as possible – to safely Blast Chill food its temperature must be reduced from +70ºC to +3ºC or below within 90 minutes.
Blast Chillers are designed to rapidly bring the temperature of food down in batches to a required temperature in order to retain its integrity and also to minimise the risk of contamination.
The food is then moved to a chiller for storage.
These are used extensively in hotels and in hospital catering where food is prepared in advance and then reheated later.
Being manufacturer independent means we can offer a wide range of Blast Chillers to suit your needs in terms of both capacity, footprint and energy efficiency.
As well as offering independent testing, we also offer the facility to see some of the blast chillers we’ve already installed for satisfied customers in action on site, so contact us now to arrange a demonstration.
