Refrigeration and food safety are closely linked. Blast chilling is one of the most effective tools for ensuring the quality and safety of food. This role becomes even more critical for delicate products such as fish and during the summer months, when high temperatures create an ideal environment for bacterial growth. In addition to safety, rapid chilling systems also preserve the organoleptic properties of food, extending its shelf life.
Refrigeration and food safety in summer
During the summer, rising ambient temperatures increase the risk of foodborne illnesses (and penalties). Heat accelerates spoilage and bacterial proliferation in all types of food: meat, dairy, seafood, cooked vegetables, or prepared dishes. Proper refrigeration drastically reduces these risks.
Keeping food at low temperatures slows down or halts pathogen growth, maintaining quality and wholesomeness. Professional blast chillers cool food from +90 °C to +3 °C in about 90 minutes, preserving its texture and flavor. These systems allow operators to prepare complex recipes in advance and safely store dishes made the previous day, reducing food waste. They also help manage workload peaks without compromising on quality.
Refrigeration and food safety in seafood
The seafood sector presents unique challenges, especially for raw preparations like sushi. Fish can host dangerous parasites such as Anisakis, which can cause serious illness. In this case, blast chilling becomes a genuine sanitizing process.
According to current regulations Italian Ministry of Health Circular No. 10/1992 and EU Reg. 853/2004, Annex III, Section VIII fish intended for raw consumption must be frozen at –20 °C for at least 24 hours, or –35 °C for at least 15 hours, to eliminate parasites. This rapid freezing process also protects the organoleptic properties of the product, preserving its freshness, flavor, color, and original texture. It prevents the formation of large ice crystals that would damage the structure of the fish during slow freezing.
Proper refrigeration drastically reduces health risks, enhances product preservation, and helps maintain high quality while reducing waste and improving stock management.
Refrigeration and food safety with Ilsa blast chillers
Ilsa’s professional blast chillers ensure optimal storage conditions for fish and other foods, making refrigeration and food safety processes both simple and reliable. These high-performance units are user-friendly and capable of automatic chilling and freezing cycles standard or intensive while automatically calculating all parameters in full compliance with HACCP standards.
Ilsa blast chillers are also available in a combi chill version, which includes controlled and fast defrosting, proofing, and low-temperature cooking functions.
An increasingly evident trend in the refrigeration market is the demand for smaller blast chillers and combi chillers. These compact units are ideal for kitchens with limited space. They integrate seamlessly into small environments without compromising functionality, allowing small batches to be chilled daily or for specific preparations.
Discover how to combine refrigeration and food safety with Ilsa professional blast chillers.
