Blast freezers are designed to reduce the temperature of your hot and warm food after cooking and improve the food safety of your operation. Some of the biggest benefits of using blast chillers and freezers include maintaining food quality, preventing shrinkage, increasing menu choice and service in busy restaurants, improving the shelf-life of products and achieving food safety guidelines and standards. Using a chiller can also allow you to save time and money, meaning that you can prepare food in advance for later service.
At Corr Chilled, we offer a range of blast chillers to help improve the effectiveness of your kitchen operations. They’re an essential part of any commercial food operation, and allow you to cool and freeze your food quickly and effectively. But how do you use them?
Complete a tracking sheet
To ensure that you follow health and safety legislation surrounding blast chilling, you should record the temperature of your dishes that are treated by blast chilling both before and after the process takes place. Doing so should be completed by all of your kitchen staff and kept together on a reference document that can be archived for future inspections, and in the event of food poisoning or problems with your food after service.
Use the chiller
As soon as you've completed a tracking sheet, you can then move your hot dishes into the appropriate containers or fitted plates, and then place them in the blast chiller and close the door. It's important that your hot food does not remain out in the open for too long, so attempt to transfer the dishes as soon as possible to improve effectiveness.
Set your cooling cycle
Next, you can set a fast cooling cycle to start the process of blast freezing. Depending on your freezer and your instruction manual, this cycle may be based on the temperature of your food, or it could be time-based. Of course, reading the appropriate documentation of your blast freezer is important for this process, so don’t attempt to blast freeze your hot food before knowing the exact time it will take.
Check the temperature
Use a core probe and check the temperature of your food before removing from the cooler. If the temperature has reached the set point, then remove the items from the machine and store your food preparations in a cold room or storage room, remembering to carefully label your produce with a production date and label. You should also cover this food with film where possible, or use a container to protect your food from cross contamination.
Go back to your tracking sheet
Now that your food has been prepared and cooled, return to your tracking sheet and make sure that you log the temperature and timings for future reference and archive purposes.
Clean and maintain
Just like other appliances in your commercial kitchen, you should ensure that your blast chiller has been properly cleaned and disinfected both before and after use. You should also ensure that your blast chiller undergoes regular maintenance to reduce premature ageing and improve the effectiveness and longevity of your machine.
To find out more about our blast chillers click here, or get in touch with a member of the team today on 0161 442 9174.