The Benefits of Preserving Food with Quickchillers

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Cool It. Freeze It. Chill It. The Right Way.

 
Many food safety incidents in commercial kitchens happen because food spends too long in the "Danger Zone". If cooling or cooked food spends more than two hours within a temperature range of 41ºF and 135ºF, it can be unsafe to consume.

Many food safety incidents in commercial kitchens happen because food spends too long in the "Danger Zone". If cooling or cooked food spends more than two hours within a temperature range of 41ºF and 135ºF, it can be unsafe to consume.

Blast chilling is a method of cooling food quickly. It decreases the amount of time a food item spends in the Danger Zone, thus removing the threat of compromising bacteria. But blast chillers provide other benefits to foodservice operators, as well.

 

More Than Just HAACP Compliance

 
Yes, blast chillers are essential to moving food through the Danger Zone and ensuring safety, but consider these additional benefits:
 
- Save on food and labor costs
- Extend the shelf life of existing products
- Expand operations and provide additional products
- Ensure high quality and consistency

 

Blast Chillers: A Brief Introduction

Blast chillers come in a range of shapes and sizes. From under the counter units to custom walk-ins, they are great for large production operations looking to flash freeze any food product. Some of these properties include hotels, banquet halls, healthcare facilities, colleges and schools, commissary kitchens, and chain restaurants.
 
Each type of property or foodservice operation may require a unique set of quickchilling solutions. To learn more about blast chillers and quickchilling, download the Guide to Quickchilling and learn the keys to safety, quality and sustainability.

Read our free Guide to Quickchiling to learn more.

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