Advantages and benefits of the blast chiller for chefs

A blast chiller is equipment designed to rapidly cool and freeze food. This process is essential to minimise the formation of large ice crystals that can affect the texture and taste of food.

Coreco blast chillers allow cooling from +90°C to +3°C in less than 90 minutes and freezing to -18°C in approximately 180 minutes, ensuring that food spends as little time as possible in the temperature danger zone, thus reducing the risk of bacterial growth.

Blast chillers use pressurised chilled air to rapidly reduce the temperature of food. This method effectively controls the formation of ice, preserving the structural and taste quality of the food after defrosting.

In addition, Coreco blast chillers are equipped with a graphical touch screen interface that allows each cycle to be customised and adjusted to the specific needs of the food, providing exceptional control and accuracy.

A blast chiller is the best ally for the optimisation of work in the kitchen: in weekly planning of purchases, in production, in waste management and optimisation of time spent on tasks.

Because in the demanding world of gourmet cuisine, every detail is crucial. From the selection of ingredients to the precision of preparation techniques, professional chefs seek to deliver exceptional culinary experiences. In this context, blast chillers stand out as an indispensable piece of equipment that not only facilitates the cooking process, but also ensures the highest quality in every dish.

Preserving the quality of the preparation

One of the main challenges in gourmet cooking is to maintain the quality and freshness of ingredients. By rapidly cooling food after cooking, blast chillers better preserve the natural properties of ingredients, such as moisture, flavour and texture. This is essential to maintain the integrity of fresh, high quality ingredients used in gourmet cooking.

Precision in preparation

Blast chillers allow very precise control over the temperature at which food is chilled. This is essential in the professional kitchen, where every dish requires meticulous execution to ensure the perfect texture, flavour and presentation. The ability to maintain consistent and appropriate temperatures ensures optimum results in every preparation.

Optimising efficiency and time management

Operational efficiency is crucial in any professional kitchen. Blast chillers optimise preparation times by allowing dishes or ingredients to be prepared in advance without compromising quality. This facilitates good workflow management, essential in environments where multiple orders must be handled and high quality standards maintained in every service.

Food safety and regulatory compliance

Food safety is a priority in the professional kitchen. Blast chillers minimise the risk of bacterial contamination by rapidly cooling food, reducing the time ingredients remain in the temperature danger zone. This ensures compliance with health regulations and protects the health of diners.

Innovation and versatility in Gourmet Cuisine

The ability of blast chillers to chill a variety of foods with precision opens up new culinary possibilities for chefs. From juicy meats to delicate desserts, these tools allow you to explore new techniques and create innovative dishes that will surprise an increasingly discerning public. The menu versatility offered by these tools makes it possible to experiment with new techniques and offer diners a diverse, high-level dining experience.

In conclusion, blast chillers are an investment that brings value to any professional kitchen, providing undeniable benefits ranging from preserving the quality of ingredients to innovation in menu creation.

1. EfficiencyRapid cooling ensures the preservation of the nutritional properties and texture of the food.
2. Food securityReduces the risk of bacterial growth by keeping food out of the temperature danger zone.
3. Customisation and controlPrecise settings for each type of feed thanks to advanced control technology.

General characteristics of Coreco's chilling units

1. Cooling Capacity:
   • Capacity to cool food from +90°C to +3°C in less than 90 minutes.
   • Capacity to freeze food to -18°C in approximately 180 minutes.
2. Control Interface:
   • Graphical touch screen.
   • Adjustment of cooling and freezing cycles according to the specific needs of the food.
3. Specialised Cycles:
   • Temperature Maintenance CycleKeeps food at the desired temperature without fluctuations.
   • Controlled DefrostingTemperature: Set the right temperature for defrosting food without loss of quality.
   • Ice cream hardeningOptimises the texture of the ice cream by rapid freezing to form fine, regular crystals.
4. Energy Efficiency:
   • Efficient design reduces energy consumption.
   • Advanced technology that optimises energy use during cooling and freezing cycles.
5. Construction and Durability:
   • High quality and durable materials.
   • Robust design ensures optimum performance in professional kitchen environments.
6. Available Capacities and Sizes:
   • Models available in different capacities, from small units for smaller kitchens to large models for industrial kitchens.
   • Sizing options designed to fit various spaces in professional kitchens.
7. Air Circulation System:
   • Optimised air circulation system ensures uniform cooling of all food.
   • High-powered fans ensure rapid temperature reduction.
8. Security Functions:
   • Temperature and time alarms to ensure correct operation.
   • Hermetic sealing system to maintain cooling and freezing efficiency.

Blast chillers can significantly help to reduce food waste in a restaurant. In Spain, it is estimated that more than one billion kilos of food are wasted annually, both in households and in restaurants (MAPA) (Europa Press Data). 

Impact on Out-of-Home Consumption

Although out-of-home consumption increased by 6.1 % in 2022 (2023 data is not yet available), a reduction in waste of 11.3 % was achieved. This translates into a decrease of more than 4 million kilos compared to 2021. These figures indicate that the on-trade is implementing appropriate measures to reduce the amount of wasted food and many of them have to do with the fact that the on-trade is implementing appropriate measures to reduce the amount of wasted food. better food preservation in the HORECA channel.

Outside Spain, another figure is that restaurants in the UK generate 199,100 tonnes of food waste annually, which equates to an estimated total cost of £682 million. Only 34% of this waste is leftovers from customers; the remaining 66% occurs during food preparation and spoilage. 

Chillers not only help to reduce waste, but also improve the operational efficiency of the kitchen and allow chefs to prepare many menu items more quickly.

Indispensable for convenience foods

Rapid cooling of convenience foods is of great value in preserving their freshness in a safe manner. If the temperature is in what is known as the danger zone (5°C to 60°C), bacteria can double in the food in as little as 20 minutes.

Blast chilling drastically cuts the time bacteria have to multiply on food in the restaurant kitchen. Blast chillers will quickly reduce the temperature of pre-cooked and prepared foods, preserving their freshness and ensuring that bacterial growth does not occur.

More speed for chefs

Another advantage of having a blast chiller is that it allows chefs to work with more speed, versatility and creativity. For example, puff pastry dough needs at least half an hour to chill in a normal refrigerator. With a blast chiller, a chef can reduce this time to a few minutes.

Temperature chillers allow cooks to cool (positive abatement) or freeze (negative abatement) large quantities of food in a matter of minutesessential for maintain their quality and freshness.

For items that need to be on hand at all times, a blast chiller can allow the kitchen team to quickly address timely shortages in a short time. In addition, a blast chiller can help chefs to be more creative, allowing them to make, for example, much more elaborate desserts that most people cannot achieve at home, such as controlled fermentations of products like bread and bread products.

If you need to transform the way you prepare and preserve food in your professional kitchen, contact us for more information about our blast chiller models and how they can help maintain the quality of your dishes.

If you would like to learn more about our advanced solutions for the gourmet sector and how they can improve the quality of your products, download our catalogue or visit https://gourmetcoreco.com/abatidores/ and discover all that Coreco has to offer. You can also contact our sales team for personalised advice.

Blast chillers are essential in any professional kitchen seeking to preserve food quality and safety. Coreco blast chillers not only ensure timely chilling and freezing, but also provide reliable and accurate technology that meets the real demands of professional chefs.

Ask for more information and we will contact you quickly through our technical service or our representative in your area.

1. What is the difference between a blast chiller and a refrigerator or freezer? Blast chillers cool food much faster, allowing food textures to be better preserved and minimising exposure to micro-organisms. In addition, they have powerful fans to distribute the cold efficiently in the cooling tank.
2. What temperatures can blast chillers for the catering industry reach? The blast chillers can reach -25 °C at an ambient temperature of 42 °C. However, this varies depending on the specific model of chiller.
3. How long do blast chillers take to cool and freeze food? Blast chillers can bring freshly cooked food to -18°C in less than 4 hours. In addition, they keep stored products at temperatures between -18°C and -25°C. To cool food to around 3°C, these machines require less than 90 minutes.
4. Are blast chillers programmable? Yes, blast chillers can be programmed and used in conjunction with a probe to allow the machine to determine the optimum cooling and holding cycle.
5. How long can food be preserved using a blast chiller? Vacuum-packed food frozen in a blast chiller can be kept for 20 days without loss of quality. Chilled food can also be kept refrigerated for 7 days.

At Coreco, we are committed to quality and innovation. Our blast chillers are designed to ensure that every dish you prepare retains its original freshness and flavour.

Do not hesitate to contact us to learn more about the benefits that this blast chiller can bring to your professional kitchen.