Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and in the preparation of ‘instant foods’ as it ensures the safety and the quality of the food product. 
Specifications
The Blast Chill Refrigeration system is designed to quickly cool foods through the temperature danger zone most conducive to microorganism growth to assure food safety and quality. Rapid chilling also promotes increased product storage life and allows for greater labour productivity in the kitchen.
Product Features
- Microprocessor with 3 Food Probes
- Onboard Printer
- Download Data Capability to PC
- Four Chilling Functions
- Blast chill
- Soft chill
- Flash chill
- Constant chill
- Colour Keyed Food Probes and Control System
- Automatic Hold Mode After Chilling Product
- Up to 72 Hour Memory
- Magnetic Door Gaskets
- Door Handles
- Horizontal work flow door handles guaranteed for life.
- Plasticized Fin Coil
- Rehingeable Door
- Rehingeable door (standard hinged left) with lock.
- Automatic or Manual Defrost
- ½ HP self-contained holding and 1¼ HP blast chill compressor
- Adjustable Product Chill Endpoints
- Adjustable Product Holding Temperature
- Hardware, Insulation and Construction
- Unit exterior sides, front, door, top, rear and interior are constructed of stainless steel. Exterior bottom is constructed of heavy gauge aluminized steel.
Doors are equipped with guaranteed for life cam-lift, gravity-action, self-closing glide hinges with stay open feature at 120°. Guaranteed for life work-flow, door handle is mounted horizontally over recess in door which limits protrusion from door face into aisle ways. Door is standard with cylinder lock.