Advantages and Benefits

The blast chiller has become an essential tool in professional kitchens, enabling the preservation of semi-finished food and better production planning. With this technology, preparations can be managed more flexibly, eliminating uncertainty caused by last-minute orders and extensive menus. By cooking during less busy hours and chilling preparations to +3°C in under 90 minutes, dishes are ready to be stored and used in the following days. This maximises efficiency and ensures that downtime is utilised effectively.

Global food industry trends show that 53% of consumers are willing to pay more for healthier food. To ensure safe, high-quality products, businesses must adopt an integrated production system with processes that guarantee food safety, HACCP compliance, and consistent quality—while also optimising economic and energy efficiency. A proper chilling, freezing and preservation system is essential to reduce bacterial load and maintain nutrients, ensuring better nutritional quality in every dish.

The traditional cook-and-serve method creates stress and unpredictability in order management, preparation, and purchasing. Blast chilling eliminates these limitations by extending food shelf life. For example, IRINOX-chilled preparations can increase their storage time from 3 to 5 days (+70%), while combining chilling with vacuum sealing extends it to over 15 days (+500%). The cook-and-freeze method allows for even longer preservation, minimising waste and significantly improving economic efficiency.

Kitchen technology plays a crucial role in accelerating service times. In the traditional cook-and-serve method, ovens remain occupied for extended periods, making it difficult to meet demand quickly. IRINOX blast chillers revolutionise this approach by enabling advance production planning during quieter periods, allowing dishes to be quickly regenerated when needed. The result? Free ovens and unprecedented serving speed.