Blast chillers are wonderful tools. They can quickly freeze your food for later far faster than a standard freezer. Chefs all around the country use blast chillers to freeze surplus food for later. By freezing prepared food in advance, it makes for an efficient use of product and reduces food waste.
- When you chill items, you halt the bacterial growth process so the food itself is safe in storage. Blast chillers make an economical choice for buffet chefs who have leftovers from the buffet. They can be reheated to perfection within one or two days.
- A blast chiller can be used as a holding area for items which are coming off a buffet at the end of the day. This can be important if the food is hot. Putting a lot of hot food into a cold refrigerator can raise the temperature enough to endanger the other food in there. By putting excess hot food into a blast chiller first, it won’t increase the temperature of your main freezer.
- Many restaurant facilities are already chilling their food. They will prepare items that take a long time to cook earlier in the day to simply reheat when the customer orders it. This reduces some of the wait time that patrons need to wait for their food.
Having a blast chiller on site can make your cooking processes more efficient, thereby saving money. In tomorrow’s article, we’re going to talk about considerations that you need to make when choosing a blast chiller.