At the Charted Institute of Environmental Health, their policy officer states that blast chillers offer a scientific approach to compliance with HACCP legislation where users can preset the device to bring food down to a safe temperature within a set time. Department of Health guidelines state that to safely blast-chill food its temperature must be reduced from 70°C to 3°C or below within 90 minutes. Many modern blast chillers now exceed this requirement and can safely blast-chill from a starting temperature of 90°C within the same time frame. Keeping records of foods, their temperatures and the time it takes to chill or freeze them is an important part of HACCP - a process made easier using a blast chiller. Operators can select soft chill, hard chill or blast freeze cycles. Then the operator selects whether they want to use a timed cycle of 90 (chill) or 240 (freeze) minutes or a food temperature probe-controlled cycle. Precision also gives the operator the facility to set their own time, especially useful for part loads. The probe makes easy work of more difficult dishes like meat products and softer dishes such as lasagne and as well as liquids - where the probe can be immersed. |
