Blast chilling: Difference between revisions
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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 |
[[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 +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (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.<ref name=Bassett>{{cite book|last=Bassett|first=W.H. (ed.)|title=Clay's Handbook of Environmental Health|year=1999|publisher=E & FN Spon|location=London|isbn=0419229604|edition=18th|page=622}}</ref> |
'''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 +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (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.<ref name=Bassett>{{cite book|last=Bassett|first=W.H. (ed.)|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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==References== |
==References== |
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{{Reflist}} |
{{Reflist}} |
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==External links== |
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[[Category:Food preservation]] |
[[Category:Food preservation]] |
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Revision as of 15:55, 9 December 2021
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 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (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 °C and +5 °C, but the blast chiller is a higher grade and more expensive appliance and is usually only found in commercial kitchens. As of 2013, in the UK, blast chillers are typically priced from GBP 2,000 to GBP 8,000 excluding VAT.
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
References
- ^ Bassett, W.H. (ed.) (1999). Clay's Handbook of Environmental Health (18th ed.). London: E & FN Spon. p. 622. ISBN 0419229604.
{{cite book}}:|first=has generic name (help) - ^ 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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