Chef Michael Williams
DI Foodservice
Jackson, MS

Blast chillers work like convection ovens only in reverse. Rapid air flow of refrigerated air moves across the six sides of the pan and removes energy thus "cooling" the product. Products chilled in a blast chiller have a longer acceptable shelf life in most health department jurisdictions. Blast Chillers can also be used to bring frozen products to refrigerated temperatures quickly and safely. Blast Chillers are emerging as one of the "coolest" products in current kitchen design.

• Cover your product during the cooling cycle to retain the product moisture.
• Place probes in a central location being careful not to touch the surface of the pan.
• Clean and sanitize the food probes after every use and the cavity at least once a week.
• If product is freezing on the sides of the pan, increase the minimum operating temperature by a few degrees. Although this will increase the cooling time it will also reduce the incidence of product becoming too cold on the sides.

Food Safety Code is now the #1 issue for most foodservice operators and compliance to the code is the only way to operate. Proper food handling makes the difference and the correct equipment is the best defense. Equipment that marginally performs will be very costly in dumped product due to improper temperatures. Operators will not only lose food cost but the investment of labor and sales opportunity.

Personally invest in your business, take a food safety course provided by the local heath department, restaurant association or community college.