Professional blast chillers and shock freezers

Professional blast chillers and shock freezers are extremely useful in the kitchen. They maintain food freshness and increase productivity, increasing the number of dishes served and reducing waste. Technological innovation has enabled intelligent machines from 4 to 160 trays. They perform automatic blast chilling and deep-freezing cycles, normal or intensive, and preservation cycles, evaluating the type of food handled and automatically calculating all the parameters in compliance with HACCP standards.

The difference between freezing and blast chilling

Freezing and blast chilling of food are terms that are sometimes confused and are often mistakenly used with the same meaning. They actually correspond to radically different concepts and procedures and it is useful to know them in detail in order to be able to distinguish between them, because when it comes to food preservation, the quality of prepared food and the health of those who consume it both come into play.

Freezing food

Freezing means bringing food to a temperature below zero. More precisely, food is frozen at a temperature between -7°C and -12°C (or -18°C in the case of meat and fish). The freezing process takes more than 4 hours and then allows food to be stored at a temperature between -10°C and -30°C.  Freezing can slow down, even considerably, the enzymatic process responsible for food spoilage, but it cannot stop it completely. Moreover, once thawed, the product loses some of its nutrients as well as some of its flavour: the ice crystals that form in the tissues during the process cause an alteration in the biological structure.

Blast chilling of food

Blast chilling differs from freezing first and foremost in its purpose: whereas freezing is used for food preservation, blast chilling is used primarily to eliminate bacteria and any parasites that may be found in food, especially if it is to be eaten raw. For example, sushi and sashimi can harbour the parasite Anisakis as already mentioned in the article on fish blast chilling. To be effective and compliant with regulations, blast chilling has to be done quickly using a blast chiller, which can bring the food down to 3°C in just 90 minutes, regardless of whether the food is raw or freshly cooked. The low temperature must then be maintained for 24 hours to ensure the elimination of bacteria and parasites. The speed with which the process takes place results in the formation of micro-crystals of ice, which, unlike in freezing, do not damage the biological structure of the food. The organoleptic and nutritional properties thus remain unaltered and the food subjected to this thermal shock can subsequently be stored in the refrigerator, for almost immediate consumption, or in the freezer for a longer time.

ILSA’s professional blast chillers solutions

Over the years, ILSA has acquired considerable experience in the design and production of blast chillers for professional use. In its catalogue, it can boast a whole range of models, which differ in their use, load capacity and technical characteristics, such as the Evolution series blast chillers. These are extremely reliable appliances, with a structure in resistant AISI 304 stainless steel and a scotch-brite satin finish, which operate in a temperature range from +90°C to -18°C. The models respond to different work volumes and range from a minimum capacity of 5 trays to a maximum of 160 trays.

Features that make the difference

The Evolution series includes blast chillers with different uses: from equipment dedicated to kitchens to specific equipment for bakeries and blast chillers with trays, designed specifically for ice cream parlours. ILSA’s Evolve series of air- or water-cooled condensing appliances are manufactured with quality materials and proven durability. They have self-closing reversible doors, removable magnetic gaskets, easily removable wire grids and cells with rounded internal corners to ensure perfect cleanliness and hygiene. These and other features allow you to choose the most suitable blast chiller for your needs from the numerous models belonging to the Evolve series and other ILSA blast chiller series.

Discover all the Ilsa professional refrigeration line

Meat agers,
retarder prover counters,
refrigerated tables,
refrigerated cabinets,
roll in,
retarder prover cabinets,
seasoning cabinets and
pizza counters.