Even if millions of unemployment applications are filed due to the COVID-19 pandemic, it may still be difficult to find skilled employees when restrictions on restaurants are finally lifted. "As former employees find other opportunities, the labor challenges (in terms of recruitment and training) that emerged before the crisis may get worse," market researcher Technomic noted in the subsequent pandemic manual. Manpower-saving equipment is still the key. The latest generation of rapid chillers are more versatile and automated than ever before, and in some cases, more environmentally friendly, giving you more reasons to invest in a device immediately.
In addition, there are now more models, including basic quick freezers that help you follow the HACCP plan and properly cool food; quick freezers that can quickly freeze everything from sauces to ice cream for long-term storage; to slow cook delicate meringues An all-in-one model for skin, proofed bread, pasteurized canned food, making yogurt, frozen sushi and sashimi seafood, and frozen delicate desserts. You will surely find a suitable unit for your application.
The smooth, easy-to-use digital interface and programmability enable unskilled employees to complete tasks with the push of a button, close the door or even insert a temperature probe into the food. When studying the model, please pay attention to the following characteristics:
Cycle selection. Traditionally, the blast freezer/freezer has four cycles-hard freezing, soft freezing, shock freezing and holding-and will run until completion. Now, with greater programmability and variable speed fans, the circulation can be more precisely adapted to the type of food you are cooling. For example, gentle cooling (low fan speed and warm temperature of about 37ºF) is suitable for delicate white fish or meringue, high fan speed and sub-zero temperature will pull off grilled or frozen ice cream. Today’s rapid coolers also often have a defrost cycle, a "refresh" cycle to crisp salad vegetables, for example, some units have a heating or slow cooking cycle.
Mode of operation. In addition to automatic or manual start, different models allow you to set up to six timers to simultaneously manage the cooling process of different types of food in the blast cooler; variable speed fans can move air over food on different shelves at different speeds. (The air moves horizontally with a cascading effect to help prevent flavor transfer.) Other models start immediately after you insert the temperature probe into the food, so employees don't have to worry about which button to press.
Programmability. The number of "recipes" you can program varies from model to model, from about 20 to as many as 150.
User Interface. Touch screens are more common now, but some use capacitive buttons, while others are more like your smartphone screen. The latter usually uses icons to guide users in addition to text descriptions.
Probe. The temperature probe allows the blast cooler to accurately track the internal food temperature. This process provides more precise control of the cooling cycle and provides hard data for HACCP records. The number and types of probes provided vary by manufacturer and model. Some models are equipped with one probe standard, and other models are equipped with three, which are used to control the cooling cycle of more than one food at a time. In addition, some probes have a single temperature sensing point; some manufacturers' probes have three points, and at least one has a five-point probe, which can provide more accurate readings, especially for thick products.
Check how many pounds of food it can cool in 90 minutes and from what temperature to find the right capacity.
Connectivity. The HACCP report is a key function of the blast cooler. Almost all equipment can record the cycle you are running. However, the report goes from the on-board printer to the USB port where the recorded data can be stored on the memory stick, to the Wi-Fi connection where the data can be downloaded directly to the PC. The USB port and Wi-Fi also help upload "recipes" to your device. Note, however, that internal memory also varies from approximately 30 days to 90 days.
Environmentally friendly refrigerant. One manufacturer has transitioned several models from R404A to R452A, and another manufacturer is transitioning some models to R290. Both R452A and R290 are refrigerants with low global warming potential.
It is always wise to compare mechanical systems and warranty and service networks to help determine which models might be best for your operation. Some things to consider:
refrigerating system. Small, easily accessible blast coolers are usually independent refrigeration systems. Large roll-in models often use remote systems, which help keep heat out of the kitchen. (Some remote models also have an independent refrigeration system, once the set point is reached, the refrigerated food can be kept at a holding temperature, thereby reducing the need for the remote system.) However, medium-sized reach or roll-in models may be independent Or remote.
fan. Almost all models are now equipped with variable speed fans with ECM (Electronic Commutation Motor) to help save energy. However, if you follow the noise reduction rules, some models can be equipped with "silent" fans. (One manufacturer even obtained a patent for its fan blades designed for quiet operation.)
Defrost system. Most blast coolers/freezers use expansion valves, which allows them to use a hot gas defrost cycle. Some have an automatic defrost cycle; others are manual but can be set to defrost at night when not in use. Models with automatic defrost function usually have a lock function, which prevents them from starting the defrost cycle if they are already in the cooling/freezing cycle.
Condensate control. The defrost cycle generates condensate, and the condensate must flow somewhere. Some models can provide standard or optional condensate evaporator. Some have condensate pans, which employees may need to empty regularly. Models without a condensate evaporator or pot must be located above the floor drain, so this should be taken into account when specifying.
Evaporator. Without a good industrial coating, the evaporator may leak. Some cheaper brands may not use coatings designed for flash coolers, so please consult.
Cooling from 160°F to 37°F in 90 minutes is almost standard, but some manufacturers claim that 185°F is the maximum temperature. At least one manufacturer stated that its equipment can lower the temperature from 194°F.
After studying the latest features and mechanical components, answer the following questions before making a final decision:
What will I use it for? What type and how much food you need to cool will help you determine the capacity. Manufacturers use several different methods to measure model capacity. One is the number and configuration of food trays it will hold. More useful is how many pounds of food the unit will hold. But the most important thing is how many pounds of food it can cool in 90 minutes, and from what temperature. Cooling from 160ºF to 37ºF in 90 minutes is almost standard, but some people claim that 185ºF is the highest temperature, and one manufacturer stated that its device can reduce the temperature of food from 194ºF.
Which pan will I use? Make sure that the internal shelf or slide suits your needs.
What other equipment will I use with it? Is your blast chiller for general use or in combination with a universal oven? Some manufacturers specifically design their ovens to be used with coolers, so rolling racks are very helpful. (At least one manufacturer integrates its blower cooler with the oven, and these two components are operated through a control panel.)
Which loops do I really need? If you want to shock freeze items, you need a device that can reach a temperature of -40ºF.
How much customization do I need? The more types of items you plan to cool, the more flexible programmability you may need.
How many items should I refrigerate at a time? If you plan to cool different types of food at the same time, you may need food with multiple probes and/or multiple timers.
Where will I put it? If there is no floor drain nearby, a model with a condensing pan or evaporator is required.
After installing the rapid cooler, you can take some simple steps to make it run as efficiently as possible. First, use stainless steel instead of plastic food pans because metal has better thermal conductivity. Do not use lids or plastic wrap on the pan; the rapid cooler can cool the food without drying it out. In fact, if you don't cover the pot, they will cool the product faster.
Like any equipment, the cleaner your blast chiller is kept, the longer it will last.
• Wipe the surface. At the end of the day, wipe the inside and outside of the equipment with a solution of mild detergent and water. The model with concave inner corners makes the work easier.
• Disinfect the cabinet. After cleaning, you can wipe the inside with a disinfectant. Some models provide ultraviolet disinfection, and one manufacturer also uses light plasma circulating on ultraviolet light to eliminate odors. Another manufacturer provides an ozone generator to do the same thing. There is also a proprietary ion generator.
• Maintain the probe cable. Most employees know about cleaning and disinfecting temperature probes, but don't forget the leads they are connected to. Usually, they extend from the door or corner of the cabinet. They also need to clean and disinfect food spills etc.
• Brush the coil. Keep the condenser coil free of dust and debris accumulation to prevent the compressor from overworking. Turn off the power and brush the coil with a vacuum cleaner or broom according to the instructions.
The latest BLAST CHILLERS is as versatile and automated as ever. The following are the latest models from eight manufacturers.
Model: SkyLine ChillS 102 (727742) Maximum product capacity: 220 pounds. Cycle: soft freezing, hard freezing, thawing, quick freezing, sushi, proofing, delayed proofing, cruise control, chocolate cycle, yogurt cycle, ice cream, sous vide and SkyDuo Size: 493/16-in.W x 4215/16- in.W x 68⅞ -in.H website: electroluxprofessional.com
Model: BE-1 (B1101SU) Multifunctional Quick Freezer/Freezer Maximum Product Capacity: 99 lbs Cycle: Soft Freeze, Hard Freeze, Soft Freeze, Hard Freeze, Hold, Thaw Size: 31½-in.W x 323/16- in .D x 73⅕ -in.H Website: angelopo.com Note: BE-1 requires the use of a blower cooler and Angelo Po FX Combistar combination oven. Angelo Po also offers Blitz, a separate model of rapid cooler/freezer.
Model: MF100.2 SC Blast Chiller/Shock Freezer PLUS CYCLES: Blast chill, quick freezing, holding, low temperature cooking, fermentation, thawing, regeneration, pasteurization. Maximum product capacity: 221 pounds. Dimensions: 63 inches wide x 56-in.D x 102-in.H Website: irinoxprofessional.com/usa/
Model: TK26BC-2-D Maximum product capacity: 440 pounds Cycle: soft cooling, hard cooling, holding, thawing (optional) Size: 52-in.W x 72-in.D x 84¾-in.H Website: thermokool .com
Model: HURRiCHILL AP20BCF200-3 Blast Chiller/Shock Freezer Maximum product capacity: 290 lb. Cycle: soft freezing, hard freezing, shock freezing, holding, thawing (optional) Dimensions: 47¼ inches wide x 42 inches deep x 93ⅅⅅ -in. H website: americanpanel.com
Model: PBF 18.0 Blast Chiller/Freezer Maximum product capacity: 200 lb. Cycle: cooling (hard or soft), freezing (hard or soft), thawing, fish hygiene, ice cream, pre-cooling, maintaining size: 32¼ inches. Width x 35-in.D x 87¾-in.H Website: everidge.com
Model: CV15E Blast Chiller/Shock Freezer Maximum product capacity: 143 lb. Cycle: Blast chill, shock freezing, continuous shock freezing, thawing, ice cream size: 33-in.W x 34⅗ -in.D x 76⅘ -in.H website : Delfield.com
Model: QuickChiller QC3-100 Processing Freezer/Freezer/Refrigeration System Cycle: Quick Freeze, Soft Freeze, Hard Freeze, Maintain Maximum Product Capacity: 480 lbs. Dimensions: 51 inches wide x 42 inches deep x 95⅞ inches. H website: alto-shaam.com
Model: CV15E Blast Chiller/Shock Freezer
Cycle: rapid freezing, shock freezing, continuous shock freezing, thawing, ice cream
Size: 33-in.W x 34⅗-in.D x 76⅘-in.H
Model: QuickChiller QC3-100 Processing freezing/cooling/refrigeration system
Cycle: quick freezing, soft freezing, hard freezing, keeping
Dimensions: 51 inches wide x 42 inches deep x 95⅞ inches high
Model: PBF 18.0 Blast Chiller/Freezer
Cycle: cooling (hard or soft), freezing (hard or soft), thawing, fish hygiene, ice cream, pre-cooling, keeping
Dimensions: 32¼ inches wide x 35 inches deep x 87¾ inches high
Cycle: soft cooling, hard cooling, holding, thawing (optional)
Dimensions: 52 inches wide x 72 inches deep x 84¾ inches high
Model: HURRiCHILL AP20BCF200-3 Blast Chiller/Shock Freezer
Cycle: soft cooling, hard cooling, shock freezing, holding, thawing (optional)
Dimensions: 47¼ inches wide x 42 inches deep x 93⅞ inches high
Model: MF100.2 SC Blast Chiller/Shock Freezer PLUS
Cycle: quick freezing, quick freezing, heat preservation, low temperature cooking, fermentation, thawing, regeneration, pasteurization
Dimensions: 63 inches wide x 56 inches deep x 102 inches high
Model: BE-1 (B1101SU) Multifunctional Quick Freezer/Freezer
Cycle: soft freezing, hard freezing, soft freezing, hard freezing, holding, thawing
Dimensions: 31½ inches wide x 323/16 inches deep x 73⅕ inches high
Note: BE-1 requires the use of a blower cooler and Angelo Po FX Combistar combination oven. Angelo Po also offers Blitz, a separate model of rapid cooler/freezer.
Cycle: soft refrigeration, hard refrigeration, thawing, freezing, sushi, proofing, delayed proofing, cruise control, chocolate cycle, yogurt cycle, ice cream, sous vide cooking and SkyDuo
Dimensions: 493/16 inches wide x 4215/16 inches wide x 68⅞ inches high
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