What Is a Blast Freezer and Chiller and How Does It Work?

Why Do You Need Blast Freezer and Chiller 

High bacterial proliferation is observed when the food temperature is between 10 and 65°C. According to HACCP (Hazard Analysis Critical Control Point) guidelines, cooked food which is not immediately served or held heated needs to be chilled in order to limit the growth of bacteria. To chill food to a safe holding temperature, it must be cooled from +70ºC to +3ºC or below within 90 minutes to maintain the consistency in quality, texture, taste and aroma.

Here are some of the benefits of using a blast freezer and chiller. 

• Improves food quality: Cooked food starts losing its characteristics due to bacterial growth. Therefore, to maintain food quality, it is important to control the temperature at the right time. This is where the blast freezer and chiller can help keep the food quality intact due to rapid freezing under controlled conditions. 
• Prevents weight loss: It is common for food items to lose moisture content and thereby weight over a period of time. With appropriate chilling methods using an industrial blast chiller, moisture content can be locked to avoid food dehydration. 
• Increases choices in commercial kitchens: Commercial kitchens can get very busy and with a vast menu, food refrigeration becomes a necessity to cater a wide range of customers. This will give the staff more time for catering to the customers and keep them ready to meet any unexpected demands. 
• Improves food safety: Correct use of blast chillers can help businesses achieve food safety standards outlined by the HACCP, i.e. cooling from +70ºC to +3ºC or below within 90 minutes for intact quality, aroma, and flavor. 
• Enhances shelf life and reduces wastage: Since lower temperatures restrict bacterial growth, the shelf life of the food is improved. This means increased stick for sales as well as reduced food wastage.
• Saves time and money: Since commercial kitchens or caterers have the option to safely store large batches of food, they can buy ingredients in bulk without the fear of food wastage. Moreover, with more time, you can use your kitchen for better resource utilization and save energy by making better use of your kitchen equipment. 

What Is a Blast Chiller?

A blast chiller offers a unique advantage over regular refrigeration. It allows you to lower the temperature at the core of freshly cooked foods from +70°C  to up to +3°C in less than 90 minutes, enabling you to take control of the cook-chill process. 

What Is a Blast Freezer?

Blast freezer works on a similar principle but further lowers the temperature to freeze the food. It is ideal for all food products that need to be preserved at a storage temperature -of 18°C at the core of the product. 

Blast freezer or shock freezer reduce cooked from +90°C to -18°C within a period of 240 minutes. Since the freezing process is rapid, only small ice crystals are formed in the food product as compared to large ones in traditional freezing. The large crystals when thawed can damage the cell wall and thus the integrity or quality of the food. Small crystals on the other hand do not cause such damage and keep the food texture, quality, and integrity intact. 

Applications of Blast Freezer and Chiller 

Blast chiller and freezer find extensive applications in the following areas:

• Food processing and storage
• Commercial kitchens, restaurants, hotels, flight kitchens, etc. 
• Dairy sector (milk and milk products such as butter, cheese, etc.)
• Poultry and meat processing
• Marine processing (fish/seafood)
• Vaccines 

Features of Blast Freezer and Chiller: Rinac Offering 

Rinac offers a wide range of refrigeration solutions for enhancing food safety and quality including the industrial blast chiller and freezer. 

Here are some unique features that set us one step ahead of the other players in the market. 

• Capacity
  • Blast Chiller: Capacity ranging from 60 to 500 kg with the ability to handle batch production
  • Blast freezer: Capacity ranging from 250 kg to 3000 kg per batch
• Excellent air turbulence ensures uniform chilling whilst protecting the food surface
• Temperature control
  • Blast freezing to a temperature of -18 °C at the core of the products for micro crystallization
  • Blast chilling from 55 ºC to 3 ºC in 90 minutes, with an entry temperature of up to 90 ºC
• Product temperature-based cooling control for efficient cooling operation
• Robust white laminate exterior as standard–PVC (polyvinyl chloride) coated or SS (stainless steel) 304
• Designed to accommodate GN tray trolley for product loading
• Food-grade material of construction (MOC)
• Electronic superheat controller for efficient pull-down
• Completely factory assembled and pressure tested
• Strengthened floor with synthetic, clean finish capable of sustaining total loading, eliminating the need for RCC (reinforced concrete) or tiling
• Optional built-in ramp system & product trolley

Final Words

Blast chiller and freezer are prerequisites for various industries including food processing and storage, food servicing, hospitality, dairy, meat and marine processing, and others. With their ability to lower the core food temperature quickly whilst maintaining its quality, integrity, texture, and aroma, the blast chiller and freezer also helps business meet and exceed food safety standards.

Rinac offers a wide range of custom, modular refrigeration solutions for various industries including blast chiller and freezer, plate freezer, step-in chiller and freezer, IQF, and many more!

To know how we can support your business, get in touch with us today!