Why do they keep using a Blast Chiller on Masterchef

Why do they keep using a Blast Chiller on Masterchef?

Have you Watched Masterchef? So you're watching Masterchef. The home cooks have another Mystery Box Challenge During the challenge, a couple of the contestants decide to do a stunning desert. They're doing a new take on Ice cream, granitas, sorbets, parfaits. After mixing a strange concoction of items in the mystery Box they race over to another Stainless Steel box. On first watching this show I had no idea what this was or what this was meant to do. A little while later, as a side note. The voice over guy explains this is a blast chiller. “It cool things food rapidly using fast-moving cold air.” Have you watched Masterchef & wondered why they keep using a blast chiller?

So what the heck is a Blast Chiller?

Irinox Multi Fresh Blast Chiller Shock Freezer Commercial Kitchens have started to see the advantage of adding a Blast chiller to their arsenal. It's now regarded as “Must have a piece of equipment in their kitchens”. With a Blast Chiller, it's possible to lower the temperature of foods you have just cooked. You can reduce the temperature of cooked food from +70 °C to +5 °C or below within 90 minutes. Rendering your food safe for storage and later consumption. All Businesses serving food. Cafes, Restaurants, Clubs even nursing homes are aware they need to apply HACCP systems to keep their food safe. Bacteria growth multiplies fastest at the 'danger zone' between +70 °C to +5 °C. When food stays in the "Danger Zone" it becomes unsafe for future consumption. Extreme cold inhibits bacterial growth, which means using a Blast Chiller will preserve your food. So the likelihood of contamination is low. If the Blast chiller only increased your food safety, for your commercial food preparation. Reducing the risk to your consumers. Then you're on a safety winner. Because you just reduced bacterial proliferation and dehydration of the food. Yet a Blast Chiller will add some much more value to your business. Your Blast Chiller will preserve the quality, colour, fragrance, flavour and appearance of your food. And extending its shelf life.

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So let's look how a Blast Chiller works.

****What is the working principle of a Blast Freezer? When you freeze food, all the water molecules turn into crystals. If you place your food in commercial freezers, the freezing starts from a warm temperature. Then the ice crystals which form will be large. Macro-Crystals.

Why Is Large Ice Crystals Problem For Frozen Food?

The larger the ice crystals the more damage they do to the cell walls of the food. So when the large water crystals melts, it causes your frozen food, cell molecules to rupture. Now the texture and taste of your food will deteriorate. As the food thaws, liquid seeps out of the collapsed ruptured cells. This causes changes to the texture of your food, making it softer and less resilient. All the liquid that seeps out of your thawed food is a loss, of weight, flavour and nutrients. A Blast Freezer promotes rapid freezing the faster the freezing the smaller the crystals. Your Blast chiller lowers the temperature at a rapid rate, so you get micro-crystallization. So you keep all the qualities of your food whole. Because your Blast Chiller freezes the water molecules in your food to a micro-crystallization state the food molecules are not destroyed. The Blast Chiller's rapid cooling reduces loss from evaporation during the cooling process. So the size of the ice crystals in your food is tiny. Once your foods frozen, you can moved them to other freezers for storage. When you defrost, there will be no loss of liquid, firmness or flavour. Your Blast Chiller works best when placing food on wire trays with plenty of space between the trays. Your Blast Freezer's fans pushes circulating chilled air over the food surface. So foods temperature drops fast. This happens because of fluid dynamics, (laminar flow). Which occurs when a fluid or (this case air) flows in parallel layers, with no disruption between the layers.

Blast Chillers have different freezing modes

Soft Blast/Chill reduces the food temperature to +5°C

This cycle is suitable for delicate products such as mousse, cremes, fish, rice, vegetables and low-density food...

Hard Blast/Chill this cycle reaches a temperature of +5°C

This exploits the blast chiller's maximum power to rapidly extract heat from the food. Ideal for dense fatty products, large cuts or packaged products, such as meat, soup, sauces.

Shock Freeze

Use the Shock Freeze to reduce your foods' temperature to -18°C within 4 hours. STRONG rapidly deep freezes medium-large cuts to -18°C at the core. Ideal for stabilising the structure of ice cream. Also suitable for baked leavened products or bread

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Here's why any commercial Kitchen needs a Blast Chiller

Blast Chiller- Shock Freezers have become an essential feature of the modern professional kitchen. You can reduce the temperature of your food quickly. So they offer those responsible for organising work in your kitchen indispensable advantages for hygiene, product flavour and appearance, menu size and the planning and rationalisation of your operations. Using a Blast Chiller your food is taken down to -18°C in minutes, not hours. So you keep your food just as fresh and appetising as the moment you prepared it. Keeping all the foods original texture, taste, flavour. You will also preserve the nutritional value of your food...

Save 30% of Your Time & Make Greater Profits

The Blast Chiller gives your food a longer shelf life. So it's possible to plan better production and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day. All this while always keeping the quality of the served foods high... Loading up your freshly cooked vegetables in your blast chiller

Save on Your Purchases

With the long shelf life of Blast chilled foods, your food will keep it's original qualities. This gives you a huge benefit because it means you can take advantage of seasonal ingredients when they are less expensive and of better quality. Food that is blast-chilled and thawed is almost identical to the fresh product with minimal losses in quality and yield...

Waste Reduction

Your Blast chiller will increase the shelf life of your food. So let's your staff prepare meals in advance with fresh raw produce. You can manage your staff time better & maximise your product yeild. So will get a high reduction of waste.

Reduce Your Foods Weight Loss

Every time you cook, your food releases moisture by evaporation, so it shrinks. When you put your food in a Blast Chiller as soon as cooked, the evaporation stops. So you reduce the loss of water and it's weight. If you sell your food by weight, then your revenue will increase by up to 7%... You can take hot dishes straight from the oven and pull their temperature down. So fast that the texture and condition are perfectly preserved. Use the Blast Chiller to hold the food at 90% readiness - then you can finish cooking in the Combi Oven or on the Stove...

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You Can Now Offer A Wider Menu

Your Blast Chiller gives your food and semi-finished items a longer shelf. So it's possible to increase the number of courses you offer, without complicating your production.

Reduce the Risk of Bacterial Growth

Bacterial proliferation is high when food sits at a temperature between +70°C and +5°C. At Around +37°C the number of bacteria doubles every 20 minutes in your food. With a Blast Chiller, you can get your food quickly through the hazardous temperature "Danger Zone". The Blast Chiller takes the core of your food to +3°C in less than 90 min. So you Reduce the Risk of Bacterial Growth in your food after cooking. As well as improving your foods quality and organoleptic properties. Comply with the HACCP Standards Owning a Blast Chiller will reduce the temperature of your food rapidly increasing your food safety (HACCP). Your kitchen will meet higher hygiene standards. Because your food not getting attacked by rampant bacteria while stuck in the temperature Danger Zone... With a blast chiller, you will ensure full compliance with HACCP standards because of your improved food safety.

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The Blast Chillers as seen and used in the latest Zumbo's Just Desserts series is readily available and very affordable.... Check out Blast Chiller Used on Zumbo Just Desserts

A Blast chiller / Shock Freezers has reached “Must Have Commercial Kitchen Equipment Status”

If you're looking for the perfect Tag Team Equipment Combination to run a your profitable kitchen. Then you need to look at getting a Combi Oven, a Blast Chiller and a vacuum sealer to complete your team... < Shows a UNOX XEVC-0711-E1R ChefTop Mind Maps ONE Series 7 Tray Electric Combi Oven, UNOX ChefTop XEVHC-HC11 Hood with Steam Condensor and an IRINOX EF 20.1 Multi Fresh 20 Kg Blast Chiller Shock Freezer For more info on Irinox Blast Chillers Go to Irinox Blast Chillers Once you get a Blast chiller / Shock Freezers you'll realise why this is now a “Must Have piece of Commercial Kitchen Equipment”. Required by every modern professional kitchen. So now your staff responsible for organising work in your kitchen, don't have to worry about your food safety. This will give you a crucial advantage in running a profitable Kitchen. Blast chillers have become an indispensable tool for every serious chef. Because they give restaurateurs the opportunity to plan and organise your kitchen prep in advance. With a Combi Oven & Blast Chiller, you now have the ability to reorganise your kitchen's workflow. Eliminating work peaks and the useless everyday repetition of the same preparations. So now you can deliver a more efficient and effective food production in your kitchen. With the time a Combi Oven & Blast Chiller save you. You will be able to offer your customers, a more creative & delicious menu. Your Food going to taste and smell better because you retained all the flavour. Rather let it seep out of damaged food cells while thawing. Your foods going to look better and fresher because your food won't have suffered from ruptured cell walls as it thaws. So you can relax knowing your food not going to look like a ugly Whino's face with it's collapsed bloodly capillaries... So now your customers have another reason to come back try another one of your tempting dishes. So not only are you making more money on each serve, you now got them wanting to come again. Can you hear that sound. Kching! That's the sound of Cash resgister going Kching. As your Combi Oven & Blast Chiller boosts your restaurant's productivity & profits. Here are some ideas how commercial kitchens are using their Blast ChillersCafes & Restaurants Brunetti is an iconic Melbourne Cafe patisserie serving premium Traditional cakes & delicacies. They purchased & installed 24 Blast chillers to optimise the quality & efficiency of their food production.

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The Blast Chillers as seen and used in the latest Zumbo's Just Desserts series is readily available and very affordable.... Check out Blast Chiller Used on Zumbo Just Desserts For Cafes & Restaurants, a blast Chiller is ideal for cooling down baked goods when they come out of the oven. The rapid cooldown helps your pies retain that crisp texture of the crust when you reheat them in a Combi Oven.

Bakery

If you work with butter-rich dough, such as laminations and pie crust. Then your blast chiller will reduce the waiting time periods between mixing, shaping, and baking. This reduces oxidation in the dough, so your finished baked goods have a pure, sweet, buttery flavour. You can also chill yeasted dough to slow down the fermentation process. So you get a fast chill down with your well-risen dough, so it's easy to shape it before baking. Your Blast chiller allows your bakery to reduce night-shifts, manpower, overtime hours. While still offering your customers a greater choice of products. Think of the time you save by blast freezing your raw, pre-cooked and cooked products.

Preparing & Serving Pasta

Busy kitchens have found the rapid cooldown as a time saver for baked pasta dishes, sauces and braises. You can them make earlier in the day or week. The constant circulating air and shallow containers cools down cooked foods much quicker and efficiently than the traditional ice bath. Some chefs prefer to air-dry or use the refrigerator when preparing Pasta & Noodles. Instead, try putting your pasta & noodles in the blast chiller. The cold circulating air and short freezing time will give you the right amount of al dente when you cook the frozen pasta to order.

Ice Cream & Sorbets

The creaminess of your ice-cream depends on the presence of micro air bubbles and micro ice-crystals. To get these delicious smooth creamy textures, that melts in your mouth. You need to take it straight from the whisker to the Blast Chiller to shock freeze the ice cream. This creates a creamy, soft ice-cream, ready to serve or store. It also reduces the need for stabilisers and gives you more flexibility in flavour and sweetness...

“You Too Can Now Create Food Like Seen On Zumbo's Just Desserts In Your Food Business...

The Blast Chillers as seen and used in the latest Zumbo's Just Desserts series is readily available and very affordable.... Check out Blast Chiller Used on Zumbo Just Desserts