Blast Chillers Pay for Themselves

We have long been touting the benefits of  blast chillers as the best way in which to ensure bulk-cooked foods are cooled quickly to safe temperatures. Consider a reach-in or undercounter, which work well for smaller operations or tight areas.

Blast chillers are growing in popularity because foodservice operators are learning how to expand the foods that can be blast chilled. Blast chillers are also as popular with small operations as they are with high-volume kitchens and, clearly, blast chillers’ use is on the rise because its technology is being successfully utilized in all types of food service kitchens.

Using a blast chiller also involves appropriate placement. Position your blast chiller close to your cook lines to reduce food transport times from safe chilling to heating. Also, enhance safety by using smaller blast chillers that are stocked with meal components and that are placed behind serving lines, helping to ensure food is as cold as possible when placed on refrigerated tables or in display cases for sale over time and with the intention of being consumed later.

Because blast chilling is among the best food preservation and food safety technology available and because they are now available in many sizes and capacities for a growing range of foodservice programs, they work well in just about any kitchen environment. What’s more, because they help prevent foodborne illness outbreaks and enable increased productivity, decreased labor, and extended food storage time, blast chillers ultimately pay for themselves.

See all Blast Chillers at  Commercial Blast Chillers