• Restaurant Food Preparation
• Pre-Staging for Caterers and Events
• Gelato Preparation
• Ice Cream Making
• Pizza Dough and Pizza

We have the most efficient models for their sizes available anywhere.

The (Big) Fast Chill: Why Blast Chillers?When you’re outdoors in Seattle in January and it’s 30 degrees, you feel quite cold. But you would feel a lot colder if there was a 25 mph wind blowing at the same time. That’s the general idea behind blast chilling.

Some professionally prepared foods need to be stored or transported, to be reconstituted at a later time or date. A blast chiller is the preferred solution to lower the temperature of prepared food very quickly. Blast chillers are one of the strongest weapons food preparers have to halt the spread of bacteria and preserve the integrity and nutrition of their prepared foods.

A blast chiller takes the temperature of prepared food and reduces it at a very fast pace through the use of fast circulating, chilled air, that quickly chills the food from temperatures around 140°F (60°C) down to temperatures below 40°F (4.4°C) – usually in less than two hours – without the creation of ice crystals.

Avoiding DangerThis range of temperatures – from 40°F - 140°F – is significant: it’s called “The Danger Zone,” and is the range of food temperature where the bacteria growth is significantly higher on the surface of the food.

Professional food preparers need blast chillers:

• to reduce the time their food stays within the Danger Zone
• to help preserve the vitamin integrity, color, flavor and consistency of the foods they prepare
• to reduce food cell damage during preparation
• to eliminate the formation of ice crystals in preparation, which can significantly degrade the integrity of the food when finally used

You just get a better frozen product with a blast chiller than you would with a freezer.

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