Blast Freezers vs. Blast Chillers: What's the Difference?
Updated 9/17/2024
If you work in the food industry, you may have heard of blast chillers and blast freezers. But what are they exactly and how do they differ from each other?
In this blog post, we will explain these devices, their uses, and how they can help reduce the spread of bacteria and thaw food using a thermalizer.
What is a Blast Chiller?
A blast chiller is a piece of equipment that quickly lowers the temperature of food by blowing cold air over it.
The goal of a blast chiller is to chill food from 160°F to 41°F or less in about 90 minutes or less.
This rapid cooling process prevents bacteria from growing rapidly and preserves the quality, texture, moisture and nutrients of the food. Blast chillers can be used for various purposes, such as:
- Rapidly chilling batches of food for later production
- Chilling desserts to set them for further preparation
- Making sorbets, ice creams and other soft frozen desserts
What is a Blast Freezer?
A blast freezer is similar to a blast chiller, but it can reach significantly lower temperatures and freeze food products faster.
It can freeze food from 160°F to -10°F or lower in about 240 minutes or less.
This rapid freezing process reduces the formation of large ice crystals that can damage the cell structure and quality of the food.
Blast freezers can be used for various purposes, such as:
- Freezing individual pieces of food quickly
- Freezing large batches of food for long-term storage
- Freezing delicate food products that require minimal handling
Blast Chillers vs. Blast Freezers
The main difference between a blast chiller and a blast freezer is the temperature range and the duration of the cooling or freezing process.
A blast chiller cools food to a safe temperature that prevents bacterial growth, while a blast freezer freezes food to a very low temperature that stops all biological activity.
A blast chiller also takes less time to chill food than a blast freezer takes to freeze food.
A blast chiller is more suitable for short-term storage and further preparation of food, while a blast freezer is more suitable for long-term storage and preservation of food.
Both blast chillers and blast freezers can help reduce the spread of bacteria by avoiding the temperature danger zone between 40°F and 140°F.
In this range, bacteria multiply at a rapid pace and increase the risk of foodborne illness.
By rapidly cooling or freezing food, blast chillers and blast freezers prevent food from staying in the danger zone for too long and protect it from contamination.
Thermalizers to Thaw Frozen Food from a Blast Freezer
To thaw food that has been frozen in a blast freezer, you can use a thermalizer. A thermalizer is a device that uses hot air to reheat frozen food without compromising its quality.
A thermalizer can thaw food from -10°F to 165°F in about 60 minutes or less. This process ensures that the food is evenly heated and retains its moisture, texture, and flavor.
Thermalizers can be used for various purposes, such as:
- Reheating frozen meals for service
- Reheating frozen baked goods for finishing
- Reheating frozen sauces and soups for serving
Blast chillers and blast freezers are useful devices that can improve the efficiency, safety and quality of your food production.
By understanding their differences and uses, you can choose the best option for your needs and optimize your workflow.
If you are interested in buying a blast chiller or a blast freezer, give us a call at 630-613-8535!