blast chilling temperature

Although the name implies use for colder temperatures (which is often the case), they can be set to a wide range . BLAST CHILLER / SHOCK FREEZER FOR 15 GN 1/1 / 600400 TRAYS - Blast freezer which gets rapidly lower the core temperature of foods: chilling from +90C to +3C in 90 minutes and freezing from +90C to -18C in 240 minutes. Blast Chiller MULTIMATIC. What is blast freezing? Capacity: >100 kg/h. In order to be effective and compliant with the regulations, blast chilling must be carried out quickly using a blast chiller, which can bring the food down to 3C in just 90 minutes, regardless of whether it is raw or freshly cooked. Simplified electronic control board incorporated condensing unit. Blast Freezing . Positive temperature +3C and negative temperature -18C at the . Bacteria grow best in warm temperatures, approximately 25C - 40C. Blast Chilling Benefits Soft chill units bring product temperatures down to less than 40 degrees F gradually, making the process a little less harsh than a hard chill. The blast chiller is a cousin of the refrigerator, another appliance designed to store food between +3 C and +5 C, but the blast chiller is a higher grade and more expensive appliance and is usually only found in commercial kitchens. After blast chilling, the food can be preserved at a temperature of 38F for up to 5 days, after which it is reconstituted to serving temperature. Hard Chill is ideal for food products with high fat content such as broths, cut meat, and portioned meals. BLAST CHILLING RAW FISH. Shock freezing is just one setting available with blast chillers. Because bacteria grow between a temperature range of 40F and 140F, it's critical for foods to go from a cooked state to a frozen state as quickly as possible. The goal of a blast chiller is to chill foods at a rapid rate. Shock Freeze is used to reduce foods' temperature to -18C within 4 hours. It is specifically designed for food preservation, as the low temperatures prevent bacterial growth in food. What is blast freezing? KBF/15. The Foster range exceeds this requirement and can safely blast chill food within 90 minutes even from a starting temperature of +90C. Blast chillers are capable of chilling hot food from +90C to a core temperature of +3C in less than 90 minutes. The low temperature must then be maintained for 24 hours to ensure the elimination of bacteria and parasites. The Foster range offers a capacity to suit all volumes, from the small independent restaurant to a large-scale Cook-Chill operation. This is outside the danger zone (5C - 63C). Use a blast chiller to chill down food especially if you chill lots of food in your business. Shock freezing down to -18C at the core of the product, without damaging the structure and respecting the characteristics of the food. Blast chillers use fast-moving cold air to cool things down quickly, essentially shocking the food (much the same way your body feels when you jump into frigid water). Blast chilling tunnels. One way to reduce the potential for foodborne illnesses is to move foods through the Danger Zone as quickly as possible. required temperature (+3C if chilled, -18C if frozen) But I don't need a Blast Chiller If you serve hot meals, then you will almost certainly benefit from using a Blast Chiller or Freezer. Either hard/soft chilling or . Food brought to the table is therefore 100% safe, protecting your fresh catch from possible Anisakis contamination. They can typically bring the temperature of foods down from 160 degrees to 41 degrees Fahrenheit or less in about 90 minutes. Some blast-chilling units offer both hard and soft chill capabilities. Blast chilling down to +3C from any starting temperature, respecting the nutritive properties of each food type. Department of Health Guidelines state that to safely Blast Chill food its temperature must be reduced from +70C to +3C or below within 90 minutes. The blast chiller allows the product core temperature to be reduced from 160F to 38F in 90 minutes, so that the food can be kept longer with its original texture, flavor and aesthetic qualities. A combination of hanging evaporator and air guiding sheets create the fastest possible cool down of your products. The Foster range exceeds this requirement and can safely blast chill food within 90 minutes even from a starting temperature of +90C. Once this core temperature is achieved, the program will automatically switch to holding mode and the appliance will keep working as a normal refrigerator storing food at a temperature ranging between 0C and +5C. Semi-industrial blast chilling installations designed for multiple trolleys handling outputs of several kg/h. Designed for: 2-10 trolleys. This is dependent on the temperature of the food, blast chiller setting, and whether you are freezing your food or simply cooling it. As of 2013, in the UK, blast chillers are typically priced from GBP 2,000 to GBP 8,000 excluding VAT. With the 'raw fish' function, the temperature in the blast chiller drops to -30C, preventing the formation of bacteria in food meant to be consumed raw. What temperature should I hot hold cooked food at? Department of Health Guidelines state that to safely Blast Chill food its temperature must be reduced from +70C to +3C or below within 90 minutes. The blast chiller can reduce the temperature of cooked foods from 158 degrees Fahrenheit to 37 degrees Fahrenheit in 90 minutes, making it safe for consumption in the future. Chilling at a Safe Temperature As 4C and above is considered dangerous for fresh produce like meat, fish and poultry, it makes sense that anything below this is generally considered safe. Keep hot food above 63C (for example in a bain marie). Blast chilling essentially brings the temperature of cooked or prepared foods down quickly, so bacteria is not given the opportunity to grow in what's known as the 'danger zone' - when temperatures are between 40 degrees Farenheit and 140 degrees Farenheit. IBC. This is where blast chilling can help ensure food safety. The blast chiller is a unique method of refrigeration. With a hard chill, temperatures come down more quickly and bring food to an almost frozen state. A blast chiller is . If you want to avoid the bacteria danger zone, ensure your foods do not reach temperatures of 4C or above whilst in storage. There are different chilling modes in a Blast Freezer such as: Soft Chill reduces the food temperature to +3C. Temperature range: -20C / 10C. Hard Chill reduces the food temperature to-15C. By GEMM .

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