At its core, blast chilling is the safest and most efficient way to move foods through the Danger Zone into ideal storage conditions. Whether you're doing this with an under-the-counter reach-in option or turning your walk-in into a blast chiller, the benefits of using blast chillers are numerous.
Let's say you operate a large hospital in Nevada. Maybe you're a facility manager or a food and beverage director who's responsible for the operation and upkeep of all the heavy foodservice equipment on campus. Now let's say it's the middle of summer. It's 105 degrees in the shade, and your walk-in freezer is about to crash. Are you ready to hear why redundancy is important for commercial refrigeration?
Bacteria exists everywhere in nature. From the soil to our food, wherever bacteria has the right nutrients, moisture, and temperature levels, it tends to grow quickly. When this growth hits a critical mass, bacteria can cause illness. Of all the things known to man, keeping foods cold has been a top way to slow this bacteria growth.
In terms of foodservice, the Hazard Analysis Critical Control Point (HACCP) program put in place by the Food & Drug Administration (FDA) is wide reaching. From fisheries to farms and eventually to tables, there are rules and regulations in place to help ensure consumer safety. But what are these rules? How can you increase compliance? And how does HACCP relate to commercial refrigeration?
Keeping food out of the "Danger Zone" is a critical step in preserving food safety. Regardless of the type of foodservice operation, leaving food at room temperature for too long can cause bacteria including salmonella, staph, and a whole list of undesirable illnesses.