Blast Chilling and Freezing is a popular process used throughout the food industry for many different operational benefits. It is a term used to describe the method of cooling food to a low temperature quickly meaning that it passes through the food danger zone quickly therefore harmful bacteria is not given the opportunity to develop and multiply.
Why are they essential?
Not only do these units guarantee that there will be no future risk of any unwanted bacteria being passed to your customers, the products which you are storing will be kept in almost fresh condition with regards to nutritional value, colour, taste and texture. Government legislation also dictates that cooked food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in the “Danger Zone” between +5°C and +63°C, where bacteria multiply fastest, for as little time as possible. Standard refrigeration equipment just isn’t capable of achieving this.
How do I know which type is best for me?
There are very well-known brands on the market offering off-the-shelf blast chilling and freezing capabilities solutions on a relatively small scale. These reach-in or roll-in models are more suited to cafes, care homes or even small hotels.
The modular blast chillers are designed to meet the versatile requirements of the food industry. Typically used in operations that are dealing with larger quantities, our most popular blast chillers and freezers are between 2 and 8 pallets of floor space. These units can sit internally or externally and linked into the main building and are more suited to central production kitchens, large hotels and small industrial operations.
For industrial operations such as a large food manufacturer, depending on the process flows, a mixture of the above solutions may work best. For example, one unit set up at the end of every line. Alternatively, there are companies who will supply and install either portable, container type blasting solutions or large bespoke units.
What should I do now?
Our advice is to always talk to a professional, as these types of unit take on an extra scientific dimension when compare with a commercial fridge or freezer. Have it clear in your mind how the process will work and how it will fit in with your existing operation, bearing in mind that the specialist will always work on the worst case scenario. The more information you can give them, the better the end result will be. Over or under spec’ing a unit will result in costs (and chaos) being driven up due to inefficiencies in one area or another.
Cook:Chill specialise in the supply and install of Blast Chillers, Blast Freezers and Quick Thaw equipment. All of our refrigeration equipment delivers a performance that exceeds both food safety legislation and HACCP compliance. As part of the Cook:Chill service, we will attend site offering unbiased advice to assist in the specification of the correct solution for your business and budget. Give one of the Team a call on +441179 646 497 or follow the link below.
A grocery store that sells prepared meals, either for eating on site or taking home.
This fantastic term is becoming more commonplace in today’s culinary vocabulary.
The Rational range of combination ovens allow for the retail industry to very quickly and effectively succeed at providing a meal solution that will satisfy the desires of time starved customers. All in 1m²!
To find out more, give one of our Team a call today on +441179646497 or follow the link below.
If you are thinking of adding a cooked or hot food offering to your business, then look no further than the RATIONAL SCC XS…
The baby of the SCC family, still packs the technology to allow for the completion of 95% of all common cooking processes. This machine is the champion of culinary flexibility, no wonder it is used the world over by a diversified range of catering operations.
So, if you’re planning on opening anything from an in-store bakery to your very own #grocerant, then this should be top of your equipment wish list. This investment is completely justifiable in any food services setting, as the SCC range has been proven ability to provide a return over a short time-frame.
The Cook:Chill Team are more than happy to discuss your project, offering help and advice where necessary. Call now on +44 1179 646 497 or follow the link below.
Remember, we offer free site surveys anywhere in the UK.
Over the last 5 years the UK food scene has been in a state of rapid evolution. With the likes of UberEats and Just Eat changing fast food forever and more recently, companies such as Mindful Chef bringing health focused food boxes and handmade ready meals, technological innovation has meant that ordering a full range of delicacies delivered straight to your door has never been so simple. The virtual food industry has been expanding with more companies seeing the value of the home delivery offering.
It’s no longer just a space for your naughty Saturday night takeaway but now includes everything from a tailored calorie controlled diet to a free-from weekly meal packs . Behind the scenes, the introduction of ‘dark kitchens’ by companies such as Titus, has also allowed for those, who saw home delivery as a secondary revenue stream, to increase or expand their brand exposure without it having a detrimental effect on their primary source of income.
However, in the last 3 weeks the global food industry, as a whole, has seen a seismic shift in how they operate, the rule book has literally been thrown out of the window. The COVID-19 pandemic has meant that overnight companies, big and small, have had to diversify in order to survive. Some have thrived, some have joined forces to reduce running costs and unfortunately, some have made the decision to close their doors for good. What they all have in common is that instantly they are operating out of a dark kitchen.
True entrepreneurial spirit has been shown throughout the UK with stories emerging of how the country pub has now turned into the community store, taking online deliveries for the essentials and delivering to the venerable or, how chefs have teamed up to provide affordable meals for healthcare workers, delivered to their place of work. The astonishing thing about this is how quickly these plans have been implemented and these changes occurred with very little resistance. Especially when the management norm is to have your 3 year plan, containing your secrets to gain competitive advantage under lock and key until the time is right.
Some might argue that these businesses aren’t ‘reinventing the wheel’ and that they are just going back to what was the norm half a century ago. Maybe there’s something to be said for keeping it simple in tough times as your customer base seems to buy into it. The exciting thing for us is to see of these businesses adopt their diversification into their long term strategy.
Here at Cook:Chill we pride ourselves on the non-biased advice we offer. Having had the experience of providing specifications for many different types of food establishments, from Dark Kitchens and complete modular NPD Kitchens to, Central Production Kitchens and even increasing catering and refrigeration equipment capacity in a restaurant to cope with new demand. If your diversification has sparked a few more light bulb moments or, you want to fully integrate your new venture into your business plan, contact one of the Cook:Chill Team below.
How long will it be before the commercial kitchen is
Commercial Catering and refrigeration equipment is in a state of rapid evolution as business owners try to cut cost whilst maintaining the customer experience. Contact one of the Cook:Chill Team below to understand how we can help you,
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