Rapid cooling prolonged the safe storage life of these foods by 2-3 times and in some cases more. These food items are meant to be reheated, for service at a later time. The basic principle of the blast chiller were designed to support cook/chill programs where foods were prepared then rapidly cooled through the 140☏-41☏ " food danger zone," and held in 37 ˚F coolers. Cases of Salmonella and food poisoning which have occurred are increasing the demand for better and more efficient food handling procedures.
Rapid chilling and freezing in the modern day industrial kitchen has become enormously important over the last few years. We all know that bacteria doubles every 15 minutes when food is held in the danger zone between 141✯ and 40✯.īy comparing the 6 hours US standard of chilling to the European 90 minutes, one can see that as an operational person, I would obviously choose the European standard, as labor time is an important issue in all our operations. In the US, for those who follow HACCP guidelines, we chill to 70✯ in two hours, and then below 41✯ in another 4 hours or less. What is important to mention is that the controls France imposed could not be accomplished by using standard walk-in refrigerators of freezers. The process needed to be accomplished by a specially designed unit. The UK took it a step further by requiring chilling 2 inches of product at a time to 37✯ in 90 minutes or less. In 1974 France passed a law (NF D 40-001) that required rapidly chilling cooked food to 50✯ at the core within two hours or less, or freeze to 0✯ within four hours or less. Let’s start with a little history: Rapid or blast chilling has been around in the US since the fifties as a means to prevent food poisoning. Because blast chiller evaporators can be pricey to replace, operators should consider retiring units between five and seven years old that leak.Have you heard the buzz about Blast Chillers (BC) and Shock Freezers (SF)? What are they? What are the benefits? How long have they been around? Who owns one? Who really needs one? Do you?.If the blast chiller has excessive leaks in the evaporator or refrigeration system, this may warrant replacement, depending on the unit’s age.Other signs service is necessary include probes not working correctly or the condenser remaining on when the unit is turned off.This typically applies for a unit that has been in service a long time and/or is part of a high-volume operation. When repairs and service calls start adding up, it may be more cost-effective to replace the blast chiller.If this is not the issue, and it is an older unit, replacement may be appropriate. If the unit chills food inconsistently by either not cooling as quickly or thoroughly, operators should ensure the condenser is clean.Blast chillers do, however, show some signs they may be near the end of their service lives and will soon require a replacement. Unfortunately, blast chillers rarely show signs a breakdown is near. Making sure probes are in good working condition and the wires aren’t damaged or frayed.The plastic, however, can make its way into the condensers, which impacts airflow. Chefs and cooks tend to drop plastic on top of pans.The biggest mistake operators make is putting big sheet pans in with smaller pans on top, which can impede the cooling process.Clean condensers by popping off the unit’s front panel on a weekly or monthly basis, depending on usage, environment and other factors.These can get damaged if closed in a door. In addition to keeping the inside clean, keep probes in working order.Where drain lines are present, keep them clean of condensate water to prevent backups.There are other steps to take that contribute to a long and productive service life for blast chillers. Clean the blast chiller’s condenser every 30 days, using nonmetal brushes to remove all dust and dirt from the condenser blades. Wash the door gasket with water and wipe it with a dry cloth.Ĭleaning the condenser coil is a uniform task that applies to all refrigeration equipment. Clean the interior of a blast chiller weekly using lukewarm water and detergent, per the manufacturer’s recommendations. Keeping the interior clean represents the most important aspect of maintaining a blast chiller. Unlike refrigeration equipment, blast chillers are not designed for continuous operation and should be shut off when not in use. The average service life of a blast chiller can vary, depending on use, environment and various other factors but most last between 5 and 10 years.
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