What is a Blast Chiller/Freezer?
A blast chiller is a type of commercial freezer that rapidly cools food products. These freezers are designed to safely cool prepared food from either room temperature, chilled, or from hot while maintaining freshness and avoiding bacteria growth.
Benefits of Blast Chilling
Blast chilling essentially brings the temperature of cooked or prepared foods down so rapidly that bacteria is not given the opportunity to grow in the temperature range known as the ‘danger zone’ (between 40 degrees Fahrenheit and 140 degrees Fahrenheit). Furthermore the blast or shock factor of the rapid cooling process better maintains freshness, and, actually extends the shelf-life of the product.
Blast Chilling Frozen Desserts
Blast chilling frozen desserts, such as gelato or ice cream, is crucial to maintaining product quality and extending freezer shelf-life. When you place freshly made ice cream or gelato products into a regular freezer, the extended freeze-time allows for large ice crystals to form, leaving your ice cream/gelato much less creamy with less volume, and lacking that freshly made taste. In contrast, when you place your fresh ice cream or gelato into a blast freezer, the water in the product is rapidly transformed into much smaller microcrystals which maintains volume and the smooth, creamy structure, and, prevents freezer burn.
Featured Product: Nordika Gelateria Blast Freezers & Chillers
For any operators interested in a blast freezer for their ice cream or gelato parlor, bakery, or restaurant, we offer the Nordika range of blast freezers from Carpigiani.
Quick Transfer to Display Cabinet:
You will find that after just 15 minutes of blast freezing, the surface of the ice cream or gelato product is hardened which preserves the product and protects it from thermal shock when it is transferred to the display counter.
Storing Ice Cream/Gelato in the Blast Chiller:
You can store the frozen dessert products in the blast chiller by utilizing the product core probe. Once the product reaches -0.4 degrees F, the product is set completely. When ready to use, your product can be transferred to the dispaly cabinet where it becomes reconditioned at 6.8 degrees F and is ready for serving.
