Why do they keep using a Blast Chiller on Masterchef?
Have you Watched Masterchef?
So you're watching Masterchef. The home cooks have another Mystery Box Challenge
During the challenge, a couple of the contestants decide to do a stunning desert.
They're doing a new take on Ice cream, granitas, sorbets, parfaits.
After mixing a strange concoction of items in the mystery Box they race over to another Stainless Steel box.
On first watching this show I had no idea what this was or what this was meant to do.
A little while later, as a side note. The voice over guy explains this is a blast chiller. “It cool things food rapidly using fast-moving cold air.”
Have you watched Masterchef & wondered why they keep using a blast chiller?
So what the heck is a Blast Chiller?Irinox Multi Fresh Blast Chiller Shock Freezer
Commercial Kitchens have started to see the advantage of adding a Blast chiller to their arsenal. It's now regarded as “Must have a piece of equipment in their kitchens”.
With a Blast Chiller, it's possible to lower the temperature of foods you have just cooked. You can reduce the temperature of cooked food from +70 °C to +5 °C or below within 90 minutes. Rendering your food safe for storage and later consumption.
All Businesses serving food. Cafes, Restaurants, Clubs even nursing homes are aware they need to apply HACCP systems to keep their food safe.
Bacteria growth multiplies fastest at the 'danger zone' between +70 °C to +5 °C.
When food stays in the "Danger Zone" it becomes unsafe for future consumption.
Extreme cold inhibits bacterial growth, which means using a Blast Chiller will preserve your food. So the likelihood of contamination is low.
If the Blast chiller only increased your food safety, for your commercial food preparation. Reducing the risk to your consumers. Then you're on a safety winner. Because you just reduced bacterial proliferation and dehydration of the food.
Yet a Blast Chiller will add some much more value to your business.
Your Blast Chiller will preserve the quality, colour, fragrance, flavour and appearance of your food. And extending its shelf life.
So let's look how a Blast Chiller works.
What is the working principle of a Blast Freezer?
When you freeze food, all the water molecules turn into crystals. If you place your food in commercial freezers, the freezing starts from a warm temperature.
Then the ice crystals which form will be large. Macro-Crystals.
Why Is Large Ice Crystals Problem For Frozen Food?
The larger the ice crystals the more damage they do to the cell walls of the food.
So when the large water crystals melts, it causes your frozen food, cell molecules to rupture. Now the texture and taste of your food will deteriorate. As the food thaws, liquid seeps out of the collapsed ruptured cells.
This causes changes to the texture of your food, making it softer and less resilient. All the liquid that seeps out of your thawed food is a loss, of weight, flavour and nutrients.
A Blast Freezer promotes rapid freezing the faster the freezing the smaller the crystals.
Your Blast chiller lowers the temperature at a rapid rate, so you get micro-crystallization. So you keep all the qualities of your food whole. Because your Blast Chiller freezes the water molecules in your food to a micro-crystallization state the food molecules are not destroyed.
The Blast Chiller's rapid cooling reduces loss from evaporation during the cooling process. So the size of the ice crystals in your food is tiny.
Once your foods frozen, you can moved them to other freezers for storage. When you defrost, there will be no loss of liquid, firmness or flavour.
Your Blast Chiller works best when placing food on wire trays with plenty of space between the trays. Your Blast Freezer's fans pushes circulating chilled air over the food surface. So foods temperature drops fast.
This happens because of fluid dynamics, (laminar flow). Which occurs when a fluid or (this case air) flows in parallel layers, with no disruption between the layers.
Blast Chillers have different freezing modes
Soft Blast/Chill reduces the food temperature to +5°C
This cycle is suitable for delicate products such as mousse, cremes, fish, rice, vegetables and low-density food...
Hard Blast/Chill this cycle reaches a temperature of +5°C
This exploits the blast chiller's maximum power to rapidly extract heat from the food. Ideal for dense fatty products, large cuts or packaged products, such as meat, soup, sauces.
Use the Shock Freeze to reduce your foods' temperature to -18°C within 4 hours. STRONG rapidly deep freezes medium-large cuts to -18°C at the core. Ideal for stabilising the structure of ice cream. Also suitable for baked leavened products or bread
Here's why any commercial Kitchen needs a Blast Chiller
Blast Chiller- Shock Freezers have become an essential feature of the modern professional kitchen.
You can reduce the temperature of your food quickly. So they offer those responsible for organising work in your kitchen indispensable advantages for hygiene, product flavour and appearance, menu size and the planning and rationalisation of your operations.
Using a Blast Chiller your food is taken down to -18°C in minutes, not hours.
So you keep your food just as fresh and appetising as the moment you prepared it. Keeping all the foods original texture, taste, flavour. You will also preserve the nutritional value of your food...
Save 30% of Your Time & Make Greater Profits
The Blast Chiller gives your food a longer shelf life. So it's possible to plan better production and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day. All this while always keeping the quality of the served foods high...
Loading up your freshly cooked vegetables in your blast chiller
Save on Your Purchases
With the long shelf life of Blast chilled foods, your food will keep it's original qualities. This gives you a huge benefit because it means you can take advantage of seasonal ingredients when they are less expensive and of better quality.
Food that is blast-chilled and thawed is almost identical to the fresh product with minimal losses in quality and yield...
Your Blast chiller will increase the shelf life of your food. So let's your staff prepare meals in advance with fresh raw produce.
You can manage your staff time better & maximise your product yeild. So will get a high reduction of waste.
Reduce Your Foods Weight Loss
Every time you cook, your food releases moisture by evaporation, so it shrinks.
When you put your food in a Blast Chiller as soon as cooked, the evaporation stops. So you reduce the loss of water and it's weight. If you sell your food by weight, then your revenue will increase by up to 7%...
You can take hot dishes straight from the oven and pull their temperature down. So fast that the texture and condition are perfectly preserved.
Use the Blast Chiller to hold the food at 90% readiness - then you can finish cooking in the Combi Oven or on the Stove...
You Can Now Offer A Wider Menu
Your Blast Chiller gives your food and semi-finished items a longer shelf. So it's possible to increase the number of courses you offer, without complicating your production.
Reduce the Risk of Bacterial Growth
Bacterial proliferation is high when food sits at a temperature between +70°C and +5°C.
At Around +37°C the number of bacteria doubles every 20 minutes in your food. With a Blast Chiller, you can get your food quickly through the hazardous temperature "Danger Zone".
The Blast Chiller takes the core of your food to +3°C in less than 90 min.
So you Reduce the Risk of Bacterial Growth in your food after cooking. As well as improving your foods quality and organoleptic properties.Comply with the HACCP Standards
Owning a Blast Chiller will reduce the temperature of your food rapidly increasing your food safety (HACCP).
Your kitchen will meet higher hygiene standards. Because your food not getting attacked by rampant bacteria while stuck in the temperature Danger Zone...
With a blast chiller, you will ensure full compliance with HACCP standards because of your improved food safety.
A Blast chiller / Shock Freezers has reached “Must Have Commercial Kitchen Equipment Status”
If you're looking for the perfect Tag Team Equipment Combination to run a your profitable kitchen. Then you need to look at getting a Combi Oven, a Blast Chiller and a vacuum sealer to complete your team...<
Shows a UNOX XEVC-0711-E1R ChefTop Mind Maps ONE Series 7 Tray Electric Combi Oven, UNOX ChefTop XEVHC-HC11 Hood with Steam Condensor and an IRINOX EF 20.1 Multi Fresh 20 Kg Blast Chiller Shock Freezer
For more info on Irinox Blast Chillers Go to Irinox Blast Chillers
Once you get a Blast chiller / Shock Freezers you'll realise why this is now a “Must Have piece of Commercial Kitchen Equipment”. Required by every modern professional kitchen.
So now your staff responsible for organising work in your kitchen, don't have to worry about your food safety. This will give you a crucial advantage in running a profitable Kitchen.
Blast chillers have become an indispensable tool for every serious chef. Because they give restaurateurs the opportunity to plan and organise your kitchen prep in advance.
With a Combi Oven & Blast Chiller, you now have the ability to reorganise your kitchen's workflow. Eliminating work peaks and the useless everyday repetition of the same preparations. So now you can deliver a more efficient and effective food production in your kitchen.
With the time a Combi Oven & Blast Chiller save you. You will be able to offer your customers, a more creative & delicious menu.
Your Food going to taste and smell better because you retained all the flavour. Rather let it seep out of damaged food cells while thawing.
Your foods going to look better and fresher because your food won't have suffered from ruptured cell walls as it thaws.
So you can relax knowing your food not going to look like a ugly Whino's face with it's collapsed bloodly capillaries...
So now your customers have another reason to come back try another one of your tempting dishes. So not only are you making more money on each serve, you now got them wanting to come again.
Can you hear that sound. Kching!
That's the sound of Cash resgister going Kching. As your Combi Oven & Blast Chiller boosts your restaurant's productivity & profits.Here are some ideas how commercial kitchens are using their Blast ChillersCafes & Restaurants