Blast chilling: Difference between revisions
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{{Short description|Method of cooling food quickly}} |
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[[File:Abbattitore di temperatura commerciale.jpg|thumb|Commercial blast chiller ]] |
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[[File:Pumpable ice maker and storage tank installed in a basement of Cyprus Olimpic supermarket.JPG|thumb|Pumpable ice maker and food storage tank]] |
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| ⚫ | '''Blast chilling''' is a method of cooling food quickly to a low temperature that is relatively safe from [[bacteria]]l growth. Bacteria multiply fastest between {{convert|+8|and|+68|C|F}}. By reducing the temperature of cooked food from {{convert|+70|to|+3|C|F}} or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food [[catering]] and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.<ref name=Bassett>{{cite book|editor-last=Bassett|editor-first=W.H. |title=Clay's Handbook of Environmental Health|year=1999|publisher=E & FN Spon|location=London|isbn=0419229604|edition=18th|page=622}}</ref> |
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The blast chiller is a cousin of the [[refrigerator]], another appliance designed to store food between {{convert|+3|and|+5|C|F}}, but the blast chiller is a higher grade and more expensive appliance and is usually only found in commercial kitchens. {{Asof|2013|post=,}} in the UK, blast chillers are typically priced from £2,000 to £8,000 excluding value-added tax. |
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| ⚫ | '''Blast chilling''' is a method of cooling food quickly to a low temperature that is relatively safe from [[bacteria]]l growth. |
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Use of blast chillers is prescribed for the restaurants of the [[European Union]], e.g. in the regulations 852/2004<ref>Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs ([http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0001:0054:en:PDF pdf])</ref> or 853/2004.<ref>Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for the hygiene of foodstuffs ([http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2004:139:0001:0054:en:PDF pdf])</ref> |
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[[Snap freezing]] is a process that reduces food from a temperature of +20 °C (68 °F) to –3 °C (27 °F) in no more than 240 minutes. |
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==See also== |
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The best units in the world are manufactured by Irinox in Italy since 1989. |
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* [[Flash freezing]] |
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* [[Snap freezing]] |
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* [[Food storage]] |
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* [[Food preservation]] |
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* [[Pumpable ice technology]] |
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==References== |
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==Additional reading== |
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{{Reflist}} |
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*[http://www.bmil.com/bally/nwnotwi.htm BLAST CHILLING: A CRITICAL CONTROL IN THE PREPARATION OF FOOD] |
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*[http://www.bbc.co.uk/schools/gcsebitesize/design/foodtech/acidoxitemprev4.shtml Food Temperatures] |
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[[Category:Food preservation]] |
[[Category:Food preservation]] |
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[[Category:Heating, |
[[Category:Heating, ventilation, and air conditioning]] |
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Latest revision as of 02:59, 26 March 2024
Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 and +68 °C (46 and 154 °F). By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.[1]
The blast chiller is a cousin of the refrigerator, another appliance designed to store food between +3 and +5 °C (37 and 41 °F), but the blast chiller is a higher grade and more expensive appliance and is usually only found in commercial kitchens. As of 2013,[update] in the UK, blast chillers are typically priced from £2,000 to £8,000 excluding value-added tax.
Use of blast chillers is prescribed for the restaurants of the European Union, e.g. in the regulations 852/2004[2] or 853/2004.[3]
See also
[edit]References
[edit]- ^ Bassett, W.H., ed. (1999). Clay's Handbook of Environmental Health (18th ed.). London: E & FN Spon. p. 622. ISBN 0419229604.
- ^ Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs (pdf)
- ^ Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for the hygiene of foodstuffs (pdf)
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