This article is about how more and more restaurants are starting to use blast chillers. They are starting to use blast chillers to prevent food borne illness as well as improve productivity of the kitchen, improve flavor and shelf life. The blast chiller is a vital piece of technology in the kitchen the article states and I agree.
Nation's Restaurant News
Posted using ShareThis
Subscribe to:
Post Comments (Atom)
I thought this was a good article and I’m surprised there aren’t a lot of restaurants that use blast chillers. I understand they may be a little pricey but it seem like it would be a good investment. I have used blast chiller before and filled the sink up with ice and agree the blast chillers are much faster. It makes cooling 5 gallons of soup easy. I would have to leave them in the ice bath at my old high school for the teachers to put away after class was over. I worked at the Johnson & Wales Inn and we would use the blaster chiller and by the time we finished cleaning it would be below 41 degrees.
ReplyDeleteI'm in the same boat as Frank here; I am very surprised that more restaurants don't use blast chillers. I though that these machines were more of a standard nowadays rather than just another useful item in the kitchen. Frank is right, they are expensive machines but other than small "hole in the wall" restaurants others should have been using these for a while now. I have also used them at Whole Foods and in my culinary classes at JWU. Good artical
ReplyDelete