Blast chilling and shock freezing is a popular method many
restaurants, caterers, bakeries and ice cream shops have come to rely on to
improve the quality and organization of their workflow. If preserving the
tastiest food stock safely and most efficiently is a top priority of your
commercial food business, consider a Delfield eVent blast chiller for your
equipment line-up. The e-Vents are available in a variety of sizes and
capacities, even an undercounter size. These are hard-wired units that offer plenty
of functions including four different modes of blast chilling, offering various
degrees of chilling ranging from LIGHT for delicate products up to FAST for
massive loads or dense items. By using a blast chill or shock freeze method,
the bacterial growth process that begins immediately after cooking ends will be
prohibited.
Product Safety will Increase
In short, this means blast chilling will prohibit the
bacterial growth that can occur when a product temp ranges+149 °F and +50°F.
The blast chiller is designed to get product quickly and safely +38°F at its
core. As a result, making it healthier and safer. Shock freezing is the most
reliable process to stop product cells macro-crystallization. That shock will
stop the damage of the food cells.
The eVent can be used to blast chill or shock freeze all
kinds of food product, as well as thaw and defrost or dry. It even offers an
ice cream cycle. All the functions are
easy to set via the digital operating panel. There is the ability to store and
use up to 99 programs, tailoring this piece of equipment for your business’s
needs. The control display default is in English, you can also choose Italian,
German, French, Spanish and Polish languages.
Food Quality will be Saved
The Delfield eVent will preserve your foods best qualities
such as flavor, and shelf-life. Resulting in a reduction of waste of food
stock. A blast chiller will also give your foods less dehydration. Delfield is
happy to boast, “These are the main reasons why blast chillers are
essential elements for food safety, in accordance with HACCP rules.”
Blast Chillers Will Increase Profit Margins
Using a blast chiller will reduce waste, because food stays
fresher longer, you can take advantage of seasonal ingredients when they are at
their peak for both flavor and cost. Food will not evaporate as they often do
after cooking. That evaporation means less weight loss of your product. You
also can save time as well by prepping a larger amount of food batches all at
once and using them as needed.
An example of Blast Chilling use in Foodservice:
Many restaurants find using this system of food prep,
cooking and storing not only gains efficiency, but also increases the number of
menu items they are able to offer.
Give Globe a call today for a quote on a blast chiller for
your equipment line up. We can be reached at 800-972-4972.
About Delfield:
Since 1969, the Delfield Company manufactures and markets a
complete line of foodservice equipment for restaurants, hotels and
institutions. Specializing in custom and reach in refrigeration, such as salad
and sandwich prep tables, pizza prep tables, undercounter and worktop
refrigeration, refrigerated equipment stands, reach-in and roll-in
refrigeration, blast chillers and blast freezers, mobile serving lines, milk
coolers, plate and tray dispensers, display cases, modular chef counters and
serving lines and custom production centers. In October 2008, Delfield became
part of Welbilt. The Welbilt Company currently remains a leader in the
foodservice equipment industry. Today, Delfield is one of the largest custom
stainless steel refrigeration equipment manufacturers in the world.