Just a few years ago blast chilling was a process that was almost entirely limited to large-scale food production plants and larger commercial kitchens found in hotels.
However, with many new ‘entry-level’ commercial blast chillers entering the market over the last five years that are aimed at small scale production, this technology is easily accessible to smaller commercial kitchens and independent establishments.
Blast Chillers are becoming increasingly more popular amongst restaurants and bars as a means of improving food safety and longevity helping meet standards and increase profits. We have outlined the most frequently asked questions about the benefits of blast chilling and the types of blast chillers below.
