Equipment
Blast Chiller
Definition: Equipment that rapidly cools hot food through the danger zone for safe holding or storage.
Blast chillers pull cooked food through the 135°F to 41°F danger zone quickly, supporting cook-chill operations and reducing waste on batch proteins. They help HACCP documentation for multi-day menus.
Capital cost is justified when prep volume is high or when regulations require rapid cooling logs. Pair with proper labeling and FIFO storage.
Operators without blast chillers must use smaller batches and ice baths, which limit menu complexity.
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