4
GB
>
Weight loadings and the thickness of product should not be exceeded. Foster
recommends a maximum loading of 3.75kg per gastronorm 1/1 container.
>
Large joints of meat will not chill within the standard guidelines. In this situation,
guidelines recommended that joints are either portioned before chilling or chilled as
quickly
as possible.
>
Product
should enter the blast chiller at
between
70
0
C and 90
0
C
.
>
It is recommended that foods are not covered or lidded, as this will extend the time
required. Use of deep containers will also extend the chilling time.
>
It is essential that good airflow passes over the product to facilitate even and consistent
chilling. Foil should not be used to cover food if possible.
>
Always check the food product before and after with a hand held temperature probe and
record it.
>
Do not overfill containers (recommended depth is 25mm) and keep food evenly spread.
>
Allow food to rest after cooking – especially meat to ensure the quality and texture of
the
end product. Guidelines recommended that food is rested and cooled for 30 minutes
before blast chilling.
>
Do not overload the Blast Chiller as this will mean the required temperature will not be
achieved in time.
>
Always clean and sanitise the fitted core probe before use.
>
Decant hot liquids into manageable size gastronorm containers
>
Pre-chilling the unit is recommended to improve the cooling time.
>
If in doubt, use the probe to ensure safe temperatures are achieved.
Guide to Blast Chilling
Food Type
Includes
Blast Chill
Prog.
Time
to Chill
(Mins)
Time to
Freeze
(Mins)
Meat
Beef, pork, lamb, poultry & mince
Hard
40 – 90
60 – 240
Fish
Fried, poached or baked – haddock,
plaice, salmon, cod fillets etc.
Soft
30 – 90
60 – 240
Prepared
Dishes
Stews & casseroles, lasagne, risotto,
shepherd’s pie etc.
Hard
50 – 90
90 – 240
Vegetable &
Pulses
Stewed or roasted veg, rice &
potatoes etc.
Soft
30 – 90
60 – 240
Fruit
Stewed & cooked fruits.
Soft
60 – 90
60 – 240
Bakery
Cakes.
Hard
30 – 90
70 – 240
Delicate Bakery
Pastries.
Hard
60 – 90
50 – 240
Desserts
Fruit based desserts & egg based
flans.
Soft
30 – 90
70 – 240
Other Desserts
Sponge puddings & dense desserts
such as cheesecake.
Hard
30 – 90
70 – 240
(Note: All times listed should be used as a guide only, and will depend on type, size & quantity).
