It is a most natural and instinctive thing to place food items which cannot immediately be eaten into the refrigerator to keep them fresh for a later time.
What often isnt appreciated is that placing warm food onto the shelf of a fridge will have the effect of raising the overall temperature of the fridge and all its other contents, albeit temporarily, creating in so doing the conditions in which harmful bacteria can thrive. In this way the risk of the other foodstuffs becoming contaminated with bacteria is greatly increased.
Even when we put food into the fridge that is at room temperature it takes a fair while to cool, during which time it does not receive the same protection that the already cooled items will have by virtue of them being already cooled.
We often like to believe that what is out of sight is out of mind, but the damage is still being done even though we cannot see it being done.
The solution to this all is to acquire a blast chiller, or a blast freezer to some. The blast chiller sprays high intensity blasts of cold air to rapidly chill or freeze the food item, leaving it bacteria free and healthy.
Like many pieces of
refrigeration equipment the
blast chiller is especially effective within a commercial environment. In establishments where food is prepared and sold and where theres an absolute need to ensure that public health and safety is thoroughly protected above all else, the addition of a blast freezer to its
commercial refrigeration portfolio is a very worthy investment.
When considering the purchase of any kind of industrial catering equipment storage space is always a major factor to take into consideration. Very often we will have some kind of idea as to where the item is intended to be located, and sometimes it makes good sense to purchase the item to suit the work area rather than the other way around. Blast chillers fortunately come in very many different sizes, some of them can be tower shaped and others lower and closer to the ground. Prominent manufacturers include Studio 54, Friulinox, Foster, Blizzard and Sincold.
Health and Safety is a major consideration for any commercial enterprise that is in the business of selling food and drinks to the public. A reputation for cleanliness and food hygiene can be difficult to build and yet so very easy to lose. Understanding the properties of food and the dangers inherent in failing to follow proper advice when cooling and freezing can quite literally make the difference between the success and failure of a catering concern.
