Equipment Quick freezing and Freezer: Which option is right for you?

When you are looking for equipment to upgrade your commercial kitchen, you may have been presented with the possibility of bringing a blast chiller into your facility. Although it may initially seem like just another commercial freezer, there are important differences and benefits that each type of appliance brings to the commercial kitchen. So, let’s explore the differences between blast freezers and freezers, along with many other interesting things.

What is a quick freezing device?

Blast chillers help quickly reduce the temperature of food safely, ensuring that food does not lose moisture and nutrients, and does not touch dangerous areas. Depending on your specific unit, a blast freezer can reduce food temperature from 160°F to 41°F in about one and a half to two hours, making it a great tool for quickly chilling food products during customer service, or to prepare them for cold storage for later use.

Similarly, there is also a blast freezer, which quickly freezes food in a similar way to a quick-freezing device. The process of rapidly cooling or freezing food preserves the flavor, moisture and texture of food products, which translates to how they will look during preparation.

Applications of quick freezing equipment

Blast chillers have many useful applications in commercial kitchen environments, and can be used to:

1. Quickly freeze or cool foods for use later in the production process.
2. Refrigerate dishes such as desserts to prepare in advance.
3. Create sorbet, ice cream and other soft cold desserts.

Discover freezers in commercial kitchens

Like home freezers, industrial freezers are insulated and temperature-controlled devices that refrigerate and freeze food products. Commercial freezers are an important part of food service facilities, and depending on the purpose and space you have, you can get a freezer of many different sizes. From large-scale appliances to small counter-top versions, freezers are extremely useful in the commercial kitchen.

How are freezers used in practice?

Freezers can be used extensively in a commercial kitchen, but are primarily used to:

1. Storage frozen foods for extended periods of time.
2. Freeze or cool food products.

The difference between quick freezing equipment and freezer

Although both blast freezers and industrial freezers fall into the category of refrigeration equipment, they serve distinctly important purposes in the commercial kitchen space.

The main difference between a blast freezer and a freezer lies in the basic function: a freezer is used to refrigerate and freeze foods, maintaining them in a cold state for long periods of time, while a blast freezer is capable of cooling food quickly. How you use your blast freezer or freezer will depend on the specific needs you want to fulfill.

Often, blast freezers are seen as a useful addition to a commercial kitchen, as they can positively influence the food production and preparation process. In contrast, commercial freezers are a necessary piece of equipment in foodservice establishments, but can also take advantage of the benefits of flash freezing equipment. For example, after foods are flash-cooled, you can store them in a commercial freezer if you don’t need them for a few hours. So, the decision whether to add a blast chiller or an extra freezer to your restaurant is ultimately your decision, and both offer distinct benefits and are guaranteed to contribute to your restaurant’s success.

Quickly contact Saigon Horeca now for the best experience!

>> Read the article to better understand the importance of choosing and using suitable refrigeration equipment to meet the needs of the professional culinary environment: Dedicated industrial refrigeration equipment for restaurants