Blast Chill/Freezing Technical Information

At certain temperatures, Bacteria and Pathogens present naturally in acceptable levels in food will accelerate and grow to harmful levels – particularly in high protein foods. While cooking at high temperatures will sterilize and kill bacteria, food which is prepared (in bulk) for later consumption can become subject to rampant growth and acceleration of these harmful pathogens without due attention to the cooling process. Past practices included ice baths (requiring space and labor) and utilization of cool rooms (creating risk due to slow pull down times) and are not longer viewed as acceptable or desirable. Most at risk to foodborne illness, are the young, the elderly, and those with an impaired or weakened immune system – typically in an institutional or central production kitchen.

In addition to greater control over the preparation and storage of foods by passing them through the danger zone more rapidly, Blast Chillers provide a new tool in the kitchen which can be used to increase efficiency in production and labor utilization, as well as improve shelf life, stability and variety of food offered.

Control the Chill
Select chill comes standard with all Reach-in Friginox Blast Chillers and Freezers. Select chill gives you complete control of the chilling process by allowing you to select air velocity speed settings. This has particular benefits for chilling delicate products that are vulnerable to higher air velocities.

Select Chill Delicate

(160°F to +40°F)

Food must be chilled rapidly. Select chill delicate allows you to chill food at negative airtemperatures through a programmed chill time.

The Select chill settings outlined in the Chilling Guide Book enable you to chill food at the optimum level – allowing rapid chilling of delicate products such as seafood, grilled vegetables, eggs and farinaceous foods. Most importantly, the Frigiprobe does not have to be inserted into the product, ensuring delicate products are not damaged.

Select Chill Regular

(+70°F to +3°F)

Ideal for chilling large, dense products that are difficult to chill in a normal environment – Select chill lets you chill food using either the Frigiprobe or the timer mode. Air temperature switches automatically from negative to neutral, preventing freezing of food surfaces, and enabling Friginox to preserve food quality during the entire chilling process, right through to being served.

Cycle 32°F End of cycle (0°F) Temperature Frigiprobe Mode Airtemperature (0°F) (140°F) Core temperature Time Cycle 32°F End of cycle (0°F) Temperature Air temperature Time Timer Mode

Make Food Last Longer

(160°F to 0°F)

To avoid damage to its structure, food must be frozen into microcrystals. Food quality is then maintained by defrosting in a controlled environment.

Blast Freezing is ideal for uncooked foods, fruits, cakes, lasagne and sauces. It can significantly extend shelf life up to 3,6,9 or 12 months depending on the type of food. Blast Freezing Cycles (5°F) Cycle 32°F (32°F) End of cycle Time (40°F) Temperature Regular Food Air temperature (70°F) (40°F) (140°F) Core temperature Frigiprobe Mode (5°F) Cycle 32°F (32°F) End of cycle Time (40°F) Temperature Thick Food Dense Air temperature (70°F) (40°F) (140°F) Coretemperature Cycle 32°F End of cycle Time (40°F) Air temperature Temperature Light Food Delicate (5°F)