Protect your ingredients and impress your customers: the blast chiller guarantees excellence and precision in the kitchen
What the blast chiller is for: cooling and freezing
Blast chillers allow freshly cooked food to cool quickly, drastically reducing waiting time and preventing the growth of bacteria. In the kitchen, it is often necessary to wait for food to cool before it can be processed or stored. By using this equipment, this time is reduced to a minimum, allowing you to move on quickly to the next step. Ilsa blast chillers are tested according to EN 17032, which states that food must be brought from a temperature of +65°C to +10°C in 120 minutes for good blast chilling and to -18°C in 270 minutes for good freezing. This rapid cooling allows the formation of micro-crystals to preserve the organoleptic and nutritional characteristics of the product.
The blast chiller also allows dishes or certain preparations to be cooked in advance and stored until serving time, when they are reheated. This speeds up work at peak times, ensuring fast and efficient service. In addition, leftover portions can be cut for later reuse, reducing waste.
What the blast chiller is for: maintaining quality
Blast chilled food retains its flavour, texture and nutritional value better than frozen food. Vegetables stay crisp, meats retain their succulence and desserts retain their texture. In addition, the professional blast chiller preserves the freshness of seasonal ingredients so they are always available and can be used out of season. Rapid chilling transforms the liquids in food into micro-crystals without altering their structure. Freezing, on the other hand, causes water to form macrocrystals, which change the internal structure of the food.
What the blast chiller is for: food safety
Rapid chilling and correct storage of food is essential to prevent bacterial growth and ensure food safety. The blast chiller prevents food from remaining in the danger zone between 5°C and 60°C, where bacteria can multiply rapidly.
Its use is also often required by hygiene and HACCP regulations. In Italy in particular, it is mandatory for restaurants serving raw fish, such as sushi, to use blast chillers to stop parasites and micro-organisms that could cause health problems if ingested.
Ilsa blast chillers
The Ilsa blast chiller range includes two lines, Neos and Evolve, which also include a line of equipment dedicated to pastry and ice-cream making.
The equipment is designed to ensure excellent performance. They are equipped with a core probe for a more accurate temperature measurement and an indirect internal air circulation system to gently cool the food. They are capable of both positive and negative cooling. Operation is very intuitive. The professional blast chiller automatically performs both standard and intensive blast chilling and freezing cycles, calculating all parameters independently.
