Why blast chilling is essential for food preservation
- 1.From food safety to quality: a key technology for professionals
- 2.Rapid blast chilling: what it is and why it makes the difference
- 3.Longer shelf life, less waste:
- 4.Knowing the technology to use it at its best
In the world of professional foodservice and food production, preserving food correctly is not only a matter of organization, but a decisive factor for food safety, product quality and operational efficiency.
Cooling food the wrong way can compromise its structure, flavor and shelf life, while also increasing the risk of bacterial growth. This is exactly why rapid blast chilling was developed: a technology that is now essential for anyone working in foodservice—from professional kitchens to pastry, and all the way to production labs.
A blast chiller allows food to be rapidly brought down to safe temperatures, preserving its characteristics and enabling a more advanced approach to production and storage management.
Blast chilling is a process that makes it possible to quickly reduce the temperature of food immediately after cooking or preparation, rapidly passing through the so-called “danger zone,” where bacteria multiply most quickly.
Unlike traditional cooling, the blast chiller works with ventilation and precise control, bringing the product to:
- +3°C for chilled storage;
- -18°C at the core for rapid freezing.
- This process makes it possible to:
- improve food safety;
- preserve organoleptic qualities;
- avoid moisture loss and weight loss;
- extend shelf life.
For industry professionals, this means being able to work with greater peace of mind, offering customers high-quality products every day.
Smarter production management
One of the main benefits of rapid blast chilling is the increase in food shelf life. By chilling or freezing correctly, spoilage processes are significantly slowed down, allowing products to be stored for longer without compromising quality.
This approach makes it possible to:
- reduce food waste;
- manage workload peaks more effectively;
- optimize time and resources in the kitchen or lab;
- consolidate production into fewer days, optimizing volumes and safely storing products for later regeneration or scheduled use.
Preparing in advance, blast chilling and storing correctly means turning cold into a strategic ally—capable of improving organization and business profitability.
-Learn more about the advantages of professional preservation with IRINOX
To get the most out of blast chilling, it is essential to understand not only the technology itself, but also best practices for proper use. From correct portion management to choosing the most suitable cycles, every detail impacts the final result.
That’s why IRINOX supports its technology with a training and knowledge-sharing path, designed to help chefs and professionals optimize production processes and enhance their day-to-day work.
Greater awareness in using the blast chiller translates into consistent quality, safety and control elements that are now essential for anyone operating in the food sector.
-Discover training resources and the IRINOX approach to professional refrigeration