How about the temperature of blast chiller?
A blast chiller rapidly cools hot food down from 70°C (158°F) to 3°C (37.4°F) within 90 minutes to prevent bacterial growth. Some models can even reach freezing temperatures, with one example chilling food to -40°C (-40°F) in about 4 hours. The specific temperature and chilling times vary by model and food type, with soft chilling used for delicate items and hard chilling for denser foods. Standard Chilling Performance
- Typical Goal: To bring hot food from 70°C (158°F) down to 3°C (37.4°F).
- Timeframe: Within 90 minutes, which meets HACCP food safety guidelines.
Freezing and Low-Temperature Chilling
- Blast Freezer Capability: Some units combine blast chilling with a blast freezing function.
- Freezing Temperatures: These models can reach freezing temperatures, such as -40°C (-40°F), to quickly freeze food.
Factors Affecting Performance
- Food Density: Denser foods like meat and lasagnas require a harder chilling cycle.
- Food Type: Delicate items such as fruits and vegetables are chilled using a gentler “soft chilling” method to prevent the formation of ice crystals.
- Model Variation: Specific temperature settings, cooling speeds, and features vary significantly between different blast chiller models, so always check the specifications for the particular unit you’re using.
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