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Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from
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Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...
l growth. Bacteria multiply fastest between . By reducing the temperature of cooked food from or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering
Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.
History of catering
The earliest account of major service ...
and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.
The blast chiller is a cousin of the refrigerator
A refrigerator, commonly shortened to fridge, is a commercial and home appliance consisting of a thermal insulation, thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to ...
, another appliance designed to store food between , but the blast chiller is a higher grade and more expensive appliance and is usually only found in commercial kitchens. in the UK, blast chillers are typically priced from £2,000 to £8,000 excluding value-added tax.
Use of blast chillers is prescribed for the restaurants of the European Union
The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...
, e.g. in the regulations 852/2004 or 853/2004.Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for the hygiene of foodstuffsSee also
*Flash freezing
In physics and chemistry, flash freezing is a process by which an object is rapidly frozen by subjecting an object to cryogenic temperatures, or through direct contact with liquid nitrogen at .
This process is closely related to classical nucle ...
* Snap freezing
* Food storage
Food storage is a way of decreasing the variability of the food supply in the face of natural, inevitable variability. p.507 It allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately. I ...
* Food preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that in ...
* Pumpable ice technology
Pumpable ice technology (PIT) uses thin liquids, with the cooling capacity of ice. Pumpable ice is typically a slurry of ice crystals or particles ranging from 5 micrometers to 1 cm in diameter and transported in brine, seawater, food liquid ...
References
Food preservation Heating, ventilation, and air conditioning {{cooking-stub