Blast chilling: Difference between revisions
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The blast chiller is a cousin of the [[refrigerator]], which is designed to store food typically at between +3 °C and +5 °C, but 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 2,000 to 8,000 [[GBP]] excluding VAT. |
The blast chiller is a cousin of the [[refrigerator]], which is designed to store food typically at between +3 °C and +5 °C, but 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 2,000 to 8,000 [[GBP]] excluding VAT. |
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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> |
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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==See also== |
==See also== |
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Revision as of 07:53, 7 February 2015
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, which is designed to store food typically at between +3 °C and +5 °C, but 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 2,000 to 8,000 GBP 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)
External links
- Blast Chilling: A critical control in the preparation of food.
- What is a Blast Chiller and Blast Chiller Freezer?
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