1. Reduces the Multiplication of Bacteria
When it comes to how quickly hot foods need to be cooled off in order for a chef to be able to preserve or freeze them, the FDA has very specific guidelines. If the process of cooling takes too long, potentially harmful bacteria may start to grow over time. The blast chiller brings the temperature of things that have already been cooked down to a safe and manageable level before they are stored.
2. Maintains Moisture
When food is frozen at the typical rate, the liquid inside of it turns into ice crystals, which, when the food is defrosted, can cause deformation of the food. Because of the blast chiller's ability to reduce the frequency of these crystals as well as their size, chefs are now able to freeze it all from meat to vegetables while not compromising their quality.
3. Food Preparation Simplified
The blast freezer is also an essential component in the process of preparing food. For instance, if club cooks can prevent ice crystals from getting in the way, they may swiftly produce an ice cream dish that has a considerably smoother consistency. A quick trip to the refrigerator or freezer is sometimes helpful when baking pastry dough or making homemade pasta.
4. Locks in Freshness
In addition to reducing the risk of foodborne illness, rapidly freezing fresh ingredients enables cooks to thaw them at a later time without the ingredients' original flavor being compromised. This is especially helpful for shellfish, which are normally consumed right after being prepared. When utilized properly, blast chillers have the ability to preserve newly introduced flavors till the time the chef is prepared to defrost and begin cooking.
