How does a blast chiller work?

cooling chamber

If there is one piece of equipment that should not be overlooked in the restaurant and hotel industry, it is the blast chiller. This is clearly a piece of equipment that guarantees food safety through food cooling. And to use it, you would have to know how to achieve the right level of freezing. We offer tips to extend the life of your equipment. This is what we will build on this article.

Types of cooling

This is because a cooling cell contains fans which are responsible for distributing cold air in the chamber. It is through this ventilation system that you will achieve desired freezing. Before discussing the actual operation of the blast chiller, we will first review the types of cooling. We distinguish two:

Negative cooling : here it is a question of reaching low temperatures to freeze food. The cooling process lasts an average of 240 minutes and the food core goes from 90 ° C to -18 ° C.

Positive cooling : this type of cooling is reserved for fragile and delicate foods, and more exactly for fatty products. In 90 minutes, the inside of the food passes 90 ° C to 3 ° C.

Temperature probe cooling

Still known under the famous name of time cooling, thermoprobe cooling makes it possible to optimize the use of this equipment. This is about adjusting the time needed to freeze your food.

In fact, the thermoprobe control makes it possible to know the internal temperature of the cooling cell. Also, the time control will vary depending on the type and amount of food. Therefore, you must configure the time according to your needs.

Defrosting your blast chiller

Defrosting your blast chiller is and remains a good solution to improve its operation. This will undoubtedly remove the frost on the evaporator and maintain the performance of your equipment.

In any case, it is strongly recommended to have a cooling cell with an automatic defrost system. Your productivity is sure to improve, especially since this system dissolves ice and delays its onset.

Thorough cleaning of your blast chiller

To get the best performance from your blast chiller, you will benefit from cleaning both the outside and the inside of the chamber. To do this, you must disconnect your equipment from the electrical current. Then dampen a cloth with soap and water to remove food debris. Going in the same direction, you must also empty the drain end to thwart any obstacles that may cause breakdowns on the machine.

As a reminder, it is important to regularly clean your cooling cell for optimized operation and flawless food safety. The goal is to have equipment that works like day one.