22/07/2025
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5 tips to choose the ideal blast chiller
It’s always hard to choose the right appliances for your professional kitchen. There are so many offers on the market, different technologies with different outputs. And when it comes to the blast chiller the decision is even harder, a wise choice can literally increase your productivity, preserve food quality and safety over time, optimize resources and save money.
In this simple guide, you can find 5 useful tips to choose the best solution for your kitchen:
Index
- 1.How many trays you need to chill? How quickly? What is the average production load in your kitchen?
- 2.What kind of trays do you use?
How many trays you need to chill? How quickly? What is the average production load in your kitchen?
As the blast chiller is a central point in the kitchen operations and a hub for all food cooked and prepared in advance, it must be Xed on the basis of the maximum daily productivity offered by the other cooking machines. It’s good to think in terms of economies of scale. The blast chiller must be able to hold all the food coming from the 'hot' area of the kitchen (oven, stove, etc.). In general, is recommended to choose a blast chiller that has the same number of trays as the oven. By working at full load in both oven and blast chiller, you will optimise energy consumption and space, saving working hours!
What kind of trays do you use?
The kind of trays may vary, dependind on the oven used. The standard is usually GN 1/1 or GN 2/1 fomat (or 60x40 for pastry/bakery).
The blast chiller must be able to hold both standards, so it needs a system that allows adjustment of tray holders. Irinox blast chillers are equipped with a MultiRack system that allows you to use both pastry and gastronomy trays or custom the distance between them depending on the product thickness.
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