Foodservice Equipment Solutions for New England

5 Ways Blast Chilling and Shock Freezing Create Safer Foodservice

Posted by GMV Sales on May 13, 2019 12:41:45 PM

5 Ways Blast Chilling and Shock Freezing Create Safer Foodservice

 

When it comes to commercial foodservice, preserving safety and providing quality are  two of the most important factors, and most certainly in that order. If a foodservice operation cannot provide safe food, the quality won't matter.

 

So how can you help make foods safer in the kitchen?

 

Nearly every type of foodservice equipment or smallware item considers food safety, and our friends at IRINOX are part of that equation. Though there are many benefits to blast chilling and shock freezing with IRINOX MultiFresh, the element of food safety might be the most important one.

Here are five ways blast chilling and shock freezing can result in safer foodservice:

CREATE SAFER FOOD WITH BLAST CHILLING

 

When you blast chill foods, you avoid oxidation, slow aging, and reduce the buildup of bacteria. The way to achieve this is to take the core temperature of your food to 37ºF as quickly as possible, reducing any loss of weight or yield caused by evaporation. This also leads to higher quality foods as nutrients are preserved.

 

STOP BACTERIA

 

Blast chillers that can move foods through the danger zone of 140ºF to 41ºF as quickly as possible. In some cases hours faster than traditional refrigeration. Whats a few hours? You might say. Well when bacteria doubles every 15 minutes in the danger zone, a few hours is a BIG deal!

 

 

 

PRESERVE FOODS WITH SHOCK FREEZING

 

Shock freezing is most effective when foods reach a core temperature of 0ºF at higher speeds. This causes the creation of microcrystals that preserve the organoleptic (yes, thats a word, we googled it) properties of food. The MultiFresh by IRINOX provides this ability, while ordinary shock freezing methods transform liquids into macrocrystals, which damage the structure of food cells.

 

 

 

MINIMIZE FOOD WASTE OR LOSS

 

When you minimize bacteria growth, you naturally extend the shelf life of your product. Ask yourself. What if I could get another day or 2 or 3 out of my food? That product is not only safer but also has more of what we call the "organic goodness" still in it.

MultiFresh can help reduce food waste by as much as 80 percent. This translates to thousands of dollars in savings every year.

 

STOP WASTING TIME, TOO

 

Nobody has enough time and every operator we speak to is struggling with Labor.  With the IRINOX blast chiller you can prepare exactly the same number of meals and save up to 50% of your precious time. Sound Crazy? Come to a demo and see for yourself or do you not have the time?

 

Would you like to see what the blast chilling and shock freezing capabilities of IRINOX MultiFresh look like first hand? We'd love to invite you to one of our upcoming Irinox demonstrations.

 

Irinox Demonstration New England

 

 

Topics: food safety, Irinox, MultiFresh, blast chilling, shock freezing

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