5 tips to choose the ideal blast chiller
BlogIt’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:
- 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.
- What is the kitchen space. Where could the blast chiller be placed?
The blast chiller should be placed under or beside the oven, taking care to choose the proper door opening on the right or left, to facilitate the direct and immediate transfer of the pans "from the oven to the blast chiller". This helps to complete the perfect "cook and chill" without letting the food stand in the air, with consequent loss of weight, humidity and organoleptic properties.
If the kitchen is really hot, it is recommended to choose a powerfull and high performant model to maintain high freezing capacity.
- What about the power?
A powerfull blast chiller allows you to chill your food directly after cooking without loose its original properties. It speed your processes too, thanks to accelerated cycles resulting in increased productivity.
The innovative MultiFresh® Next uses a new technology called MultiCircuit that icreses the chilling and freezing performances up to 30%, both with partial and full loads.
- Which functions should a blast chiller have?
The standard blast chillers usually have 4 cycles: Delicate +3, dedicated to delicate and thin products; Strong +3 dedicated to thicker and fatter products; Delicate -18 dedicated to hot foods, Strong -18 dedicated to medium large-sized products.
Blast chillers are on the market from more than a decade now. In addition to the cold functions just mentioned, today is possible to have dedicated cycles working with positive temperatures too. In that case we are talking about the multifunctional blast chillers. This product can be your best partner in the kitchen 24 hours a day 7 days per week, acting as a low cooking chamber, as a holding cabinet, a proofing machine and more.
Or, the trolley-mounted blast chillers for semi-industrial and industrial production. The inimitable multifunctional assistant, capable of managing operating cycles with temperatures from + 85 ° C to -35 ° C.
Find your best partner in the kitchen. Check all of the solutions on www.irinoxprofessional.com
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