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.
To cook great food, chefs use two elements: heat and time. To get the best results, quite often heat is used in moderate quantity and at a slow pace. In the oven and on the stove, slowness can be a virtue. This isn't always the case, though.
Commercial refrigeration systems are vital to foodservice operations. They preserve ingredients at ideal storage conditions, keep food and beverages cold at proper consumption temperatures, and they help move foods through the Danger Zone as quickly and efficiently as possible to ensure safe food consumption and storage.