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Blast Chillers Aid in Food Safety

Because of increased regulations and concerns, food safety is a major issue for the operator. 56% of foodborne illness is caused by improper cooling. Blast chillers are designed to combat this problem. Blast chilling is the rapid cooling of cooked foods from 140F to 40F in two to six hours. It is accomplished with the use of cold convected air either by pulling heat from the food and or pulling heat across the food.