Blast Chilling and Freezing

What Is Blast Chilling/Freezing?

Everything you wanted to know about Blast Chilling/Freezing - but were afraid to ask!

What is the 'danger zone'? What are the Department of Health Guidelines? This section contains everything you need to know about Blast Chilling and Freezing. For the most comprehensive information regarding this subject, please visit our information page to download our Blast Chilling Blue Paper. Or, click here to download our Blast Chiller PDF.

In accordance with the EU's Ecodesign Directive, you can find energy information based on each blast chillers capacity by downloading the document here

Basic Principles Of Blast Chilling And Freezing

Current food legislation requires that all food must be cooled as quickly as possible. This means that whenever food is chilled or frozen, it must be in the "Danger Zone" between +8ºC and +68ºC, where bacteria multiply fastest, for as little time as possible. To achieve this, a specially designed Blast Chiller or Blast Freezer is required- standard refrigeration equipment just isn’t capable.

What is blast chilling?

Department of Health Guidelines state that to safely Blast Chill food its temperature must be reduced from +70ºC to +3ºC or below within 90 minutes. The Foster range exceeds this requirement and can safely blast chill food within 90 minutes even from a starting temperature of +90ºC.

What is blast freezing?

The Blast Freeze process requires that food be reduced from a temperature of +70ºC to –18ºC in no more than 240 minutes.