Cres Cor CCBC-4-35 - Manual (Page 3)

INTRODUCTION [
Page 1 ]
BLAST CHILLER INTRODUCTION
THE BLAST CHILLER is the easiest and simplest way to chill foods safely without additional labor. All food
service operators prepare foods in advance or chill foods at the end of a workday. More often than not the foods
are chilled in standard refrigeration, often creating an unsafe time and temperature environment. In using a
BLAST CHILLER food products are produced in the same manner and with the same equipment which is
used for conventional food preparation and chilled in a BLAST CHILLER. The BLAST CHILLER
resembles a reach in refrigerator. The BLAST CHILLER is a unit that moves cool air at a high circulation
over the top and bottom of each pan thus ensuring a rapid even chilling time. Almost all foods are chilled
within 2 hours out of the danger zone 140°F to 41°F. The time necessary to bring the internal food temperature
to 41°F. (5°C) is affected by the food density, moisture content and the food’s ability to retain heat. Blast
chilled food has a shelf life of five days, including day of production and service. Blast chilling works well
with a wide range of menu items. Nearly any food product that can be portioned into a standard 2-1/2” hotel
pan can be successfully blast chilled. These systems are used for services from 50 to 10,000 meals per day.
STEPS IN THE BLAST CHILL PROCESS
1.
Prepare all food products to the point of consumption. Within 30 minutes, portion into 2-1/2 inch deep
half-full pan or sheet pan at a depth of no more than 2 inches and weight of no more than 8 lbs.
2.
Place pans of cooked product in the BLAST CHILLER and strategically place probe in the center of
the pan where the internal temperature is brought down to approximately 41°F (5°C) within 90 minutes.
3.
At the completion of the “chill cycle” the pans of food product are removed and covered with either a
film wrap or stainless steel lid and labeled.
4.
The product is stored in a refrigerator and maintained at a temperature between 33°F (1°C) and 38°F
(3°C).
5.
The food product is rethermed just prior to the required meal service in bulk or individual portion.