What’s at the top of your commercial kitchen equipment must-have list? For me, it’s definitely a blast chiller – undercounter, reach-in or roll-in, whichever version suits the specific foodservice operation best.
That’s because a blast chiller is not just for use in cook-chill applications. It is an indispensable piece of equipment in any type of commercial kitchen. Food safety, efficiency and economy through improved product yields can all be achieved with the use of a Randell blast chiller, as these five examples illustrate:
The goal of the cook-chill process is to minimize the time products spend in the “danger zone” (41-140°F). In less than 90 minutes, Randell blast chillers safely and effectively chill products that are prepared and cooked in advance, reducing their core temperatures to <40°F in compliance with HACCP requirements.
Typically, standard cooking practices only pasteurize food. This reduces any pathogens to acceptable safety levels, but it does not completely sterilize the product. By chilling quickly in a Randell blast chiller, any bacteria that remain after the cooking process will have limited time to reproduce at a dangerous rate. Chilling in less than 90 minutes provides a safe, five-day shelf life for products that are then stored below 41°F.
Chilling liquid or semi-liquid products in sealed pouches can also provide additional benefits, such reduced exposure to airborne contaminants, a reduction in density to speed up the chilling process, and minimized volume-loss caused by evaporation, thereby achieving higher yields.
Chilling solid muscle meats that are less than five pounds in weight can be achieved in less than two hours in a Randell blast chiller. Not only is this a safer way to do it, but slicing cold meats achieves a significantly higher yield and more even slicing.
The overall speed of a Randell blast chiller saves labor time and renders product more safely. Leaving freshly prepared foods or “leftovers” in ambient areas to cool for any period of time is a big no-no from a food safety standpoint. Placing hot items in standard commercial refrigeration is also unacceptably slow in terms of getting product through the “danger zone.” Additionally, moisture generated by the hot food in a refrigerated environment can lead to frosting, which will cause the refrigeration system to overwork and be less efficient.
So to me, a blast chiller is an automatic starter on my foodservice equipment schedule. Why would you give up the opportunity to prepare foods safely while also saving time and achieving greater product yields?
Owning a Randell blast chiller is a win-win scenario all the way. Put one on your foodservice equipment shopping list right now!
Dave Rademacher
Product Specialist-Refrigeration
drademacher@unifiedbrands.net
