Why the blast chiller should never be missing in a restaurant

An indispensable element to guarantee safety and quality while saving time

Restaurants have always been a place where tradition, creativity and innovation meet. The most classic recipes are measured against trends, while new technologies turn the chefs’ imagination into reality.

In a professional kitchen, nothing remains the same and nothing is left to chance: for a restaurant to work, it is necessary to train continuously and be equipped with efficient, functional and technologically advanced tools.

What is the blast chiller used for?

The blast chiller represents an essential investment, thanks to its ability to rapidly lower the food temperature.

Specifically, it can act through:

  • Positive chilling – to lower the internal temperature of cooked food from 95°C down to +3°C, in 90 minutes
  • Negative chilling – to freeze food down to -18°C at the core of the food in less than 240 minutes

In deep-frozen (not frozen!) food, liquids are transformed into very small ice crystals: unlike in a normal freezer, these small crystals cannot tear the cells of the product, thus preserving it in the best possible way. This ensures that once thawed, the product retains its characteristics in terms of nutrients, texture, flavour and colour.  

The benefits, however, do not stop at excellent food preservation, but also have considerable consequences in terms of food safety and savings.

Blast chiller and health

The blast chiller plays a key role in preventing bacterial proliferation. By rapidly reducing the temperature of food, this process causes a thermal shock that prevents bacterial proliferation. It therefore reduces the risk of gastrointestinal diseases caused by salmonella, anisakis or staphylococci.

The use of blast chillers is not compulsory in all types of premises, with the exception of fishery products to be eaten raw or practically raw, which are regulated by EU rules (Regulations 852/2004 and 853/2004). In Italy, for example, tartare, carpaccio and sashimi are considered edible only if they are blast chilled to -20°C and stored at that temperature for at least 24 hours.

Reduce waste (and save money) with the blast chiller

In addition to the food safety benefits, the blast chiller also improves operational efficiency in the kitchen. By reducing preparation time, staff can better organise their activities and serve dishes more quickly. This translates into higher productivity and better waiting time management, and consequently more satisfied customers.

From an economic point of view, the use of blast chillers also brings significant savings. The proper storage of blast chilled food reduces waste and allows raw materials (for example) to be purchased more cheaply, increasing their shelf life.

Basic preparations can also be managed in advance and in larger quantities, optimising workflow management and energy expenditure.

Blast chiller benefits in brief

  • Increased food safety
  • Reduced waste
  • Preservation that preserves organoleptic characteristics
  • Better management of waiting times during service
  • Possibility of advance preparation

The blast chiller is an indispensable element for a restaurant wishing to offer high quality cuisine, guarantee food safety and improve operational efficiency.

Investing in this technology not only brings immediate benefits, but also helps to build a solid reputation in the restaurant. Choosing the right blast chiller for your needs and following the correct usage practices will allow you to offer your customers a superior dining experience based on the freshness, quality and safety of the food served.

Pork tenderloin, soft and delicate
filetto di maiale - ricetta normann con cottura a bassa temperatura

Pork tenderloin, soft and delicate

Pork fillet is a prized cut, due to the tenderness of its lean meat and its

Pulled pork, soft and tasty
stinchi al forno - ricetta normann

Pulled pork, soft and tasty

The recipe by chef Antonio Martino

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