Temperature reduction systems

Discover our selection of professional blast chillers, designed to ensure maximum efficiency in food preservation. These cutting-edge devices are ideal for restaurants, bakeries, catering and professional kitchens, allowing you to quickly lower the temperature of food to preserve its quality, freshness and safety. We offer a wide range of models, all compliant with hygiene standards and equipped with the latest technology for simple and safe operation. Choose the best professional blast chiller for your needs and optimize your food production.
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starting from € 1.803,28 € 2.500,00

Professional blast chillers, their importance

Professional blast chillers are a fundamental element in many commercial kitchens, restaurants and pastry shops. These often overlooked devices play a crucial role in ensuring the quality, safety and operational efficiency of food management. A blast chiller is designed to rapidly reduce the temperature of freshly cooked food, bringing it from high temperatures to safety zones in a very short time. This process is essential to prevent bacterial proliferation. In fact, one of the main risks associated with cooked food is the time it spends in the "danger zone", i.e. between 5°C and 60°C. During this temperature range, bacteria can multiply rapidly, putting the health of the consumer at risk. The use of professional blast chillers not only improves food safety but also preserves the organoleptic characteristics of food. By rapidly cooling food, moisture loss is prevented and the molecular structure is kept intact, thus preserving flavour, texture and nutritional value. In addition to food safety and quality, professional blast chillers offer important operational advantages. The ability to quickly cool large quantities of food (fish, desserts, sushi and sashimi, etc.) allows for better inventory management and more efficient planning of culinary preparations. In a commercial context where time is money, these devices allow for greater productivity and reduce waste. Finally, the blast chiller also contributes to environmental sustainability. By reducing food waste thanks to better product preservation and optimizing the use of energy resources during the rapid cooling process, you can have a positive impact on the environment. In conclusion, professional blast chillers are indispensable tools in modern commercial kitchens. The importance of blast chillers lies not only in ensuring food safety but also in operational efficiency and the quality of the final product. Investing in a professional blast chiller therefore means investing in the health of customers and the success of the restaurant business.

 

What temperature does a blast chiller reach?

Blast chillers are essential tools in the culinary and industrial sectors, as well as in bars, used to rapidly cool freshly cooked or prepared foods. This process is crucial for chefs to preserve the quality, safety and organoleptic properties of foods, as well as preventing bacterial growth. But what temperature does a blast chiller reach? Here is a detailed overview. A blast chiller can operate in two main temperature ranges: rapid positive cooling and rapid negative cooling. In rapid positive cooling, the blast chiller can lower the temperature of foods from approximately +90°C to +3°C in less than 90 minutes. This mode is particularly useful for foods intended to be stored in the refrigerator for a short period, while maintaining their organoleptic characteristics intact. In the case of rapid negative cooling, however, the professional blast chiller brings the temperature of foods from approximately +90°C to -18°C in less than 240 minutes. This process is essential for foods that need to be frozen and stored long-term without compromising their quality. The speed of freezing prevents the formation of macro ice crystals that can damage the cells of the food, thus preserving the original texture and flavor. The efficiency of blast chillers depends on various factors, including the power of the device, the volume of food inserted and the technology used. Some advanced models use forced ventilation systems and thermal sensors to ensure uniform and controlled cooling. In short, a blast chiller can reach extremely low temperatures of up to -18°C in the case of rapid negative cooling, while in rapid positive cooling it stops at +3°C. These devices are an indispensable solution for anyone who wants to ensure food safety and quality in their culinary or industrial products.

 

What is the difference between a blast chiller and professional freezers for restaurants and bars?

Blast chillers and professional freezers are essential tools in professional kitchens, but they perform very different and complementary functions. Understanding their differences is crucial to optimising food management and ensuring maximum quality and safety. A blast chiller is designed to rapidly cool freshly cooked food from high temperatures to safe temperatures in a short space of time. This process helps prevent bacterial growth, which can occur when food remains in the "danger zone" between 5°C and 60°C for too long. Blast chillers can operate in two main modes: blast chilling, which brings food from +90°C to +3°C in less than 90 minutes, and blast chilling, which brings it down to -18°C in around four hours. This speed is essential not only for food safety but also to preserve the organoleptic characteristics of food, such as flavour, texture and nutritional value. On the other hand, a professional freezer is used to store food for the long term at consistently low temperatures, generally around -18°C or lower. Unlike the blast chiller, the freezer is not designed to rapidly cool hot foods; rather, it keeps already cold or frozen foods in a stable state for extended periods. Commercial freezers are equipped with advanced temperature control and air circulation systems to ensure uniform distribution of cold. In short, while the blast chiller is essential for rapidly cooling foods and is a crucial measure against immediate microbiological risks, the commercial freezer ensures prolonged preservation by maintaining constant low temperatures. Both are indispensable in modern professional kitchens, but play distinct roles in the overall food management process.


Professional blast chillers for fish, sweets and food

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