Blast Chillers
Food safety and quality are paramount in professional catering, and a blast chiller is the most effective tool for managing both. Unlike standard refrigeration, blast chillers are designed to rapidly lower the core temperature of cooked food, moving it through the "danger zone" (where bacteria multiply fastest) in record time. Connacht Catering offers high-performance blast chillers and shock freezers that preserve the texture, flavour, and nutritional value of your dishes. Ideal for "cook-chill" operations, these units allow you to prepare food in advance without compromising quality, reducing waste and increasing kitchen efficiency.
How to Choose the Right Blast Chillers
The most important factor is "chilling capacity" per cycle. Calculate how many kilograms of food you need to chill at once to ensure the unit can handle the load within the HACCP-mandated 90-minute window. Look for intuitive controls that offer both "Hard Chill" (for dense foods like meats) and "Soft Chill" (for delicate items like fish or fruit). A core temperature probe is a must-have feature for precision. Additionally, ensure the unit is compatible with your existing oven trays (usually GN 1/1) to streamline the transfer of hot food directly into the chiller.
Care & Maintenance
-
Probe Hygiene: Always sanitise the core temperature probe before and after every use to prevent cross-contamination.
-
Dry After Use: After a cycle, wipe away any condensation or moisture from the interior to prevent mould.
-
Filter Cleaning: Clean the air filters regularly to ensure the high-speed fans can operate at maximum power.
-
Check Fans: Periodically ensure the powerful internal fans are clear of any plastic wrap or debris.
-
Professional Calibration: Have the unit professionally serviced annually to ensure the sensors are reading temperatures accurately for HACCP logging.