You’re wasting more food than you should!
BlogRapid chilling and freezing in the modern day commercial kitchen has become enormously important over the last few years. Cases of Salmonella and food poisoning which have occurred are increasing the demand for better and more efficient food handling procedures.
The blast chiller was developed to remove heat with a high-velocity, promoting fast cooling of foods. The rapid temperature pull-down accomplished by these system proved to extend safe storage life and improve the quality of the food.
Most food waste can be split into two categories: pre-consumer waste and post-consumer waste. Pre-consumer waste is food that finish in the bin because of it's spoilage. Post-consumer waste is everything that's wasted after the service like leftovers that get thrown out.
Reduce your waste and save money
Extended shelf life has a huge impact on food-costs, as it cut 80% of wastage which means saving thousands of euros on your shopping bills every year.
The traditional production method involves two simple steps: cook and serve. This entails to manage a substantial load of unpredictability and stress, generated by the difficulty of weighting:
- the correct quantity and type of orders during the service
- the amount of preparations to be made in advance
- purchases to support those preparations
Only through the blast chiller it's possible to get out of the cook and serve perspective, extending food life and reducing waste to almost zero.
Rapidly chilling and freezing food in fact means not only to stop pre-consumer waste, preventing spoilage, but to limit post-consumer waste too, thanks to rationed portions and to specific functions that help you to regenerate the food previously made.
All this procedures are translated into an increased economic return for your company. So when considering a blast chiller / shock freezer take into consideration many advantages. It's not just about food waste, but also about optimized purchases, portion control, safety and labor savings too.
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