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For operations handling multiple menu items simultaneously, opting for models with additional probes
can enhance efficiency. Models with multiple probes, up to four in some cases, are available for
simultaneous chilling of different menu items. Consider the type of pans your operation uses—whether
hotel pans or sheet pans—and ensure the unit’s capacity meets your needs.
Evaluate how you plan to utilize the blast chiller—whether for simple blast chilling or utilizing other
advanced cycles like shock freezing. Most models include standard hard and soft chill modes, though
not all feature shock freezing capabilities, which rapidly lowers temperatures from 160°F to 0°F within
four hours. Various cycles such as thawing and reheating are also available.
Consider your kitchen layout when positioning the blast chiller to ensure adequate space and proper
electrical requirements. Smaller units typically operate on 120V, compatible with standard wall outlets,
while larger units require higher electrical specifications. Roll-in blast chillers necessitate floor drains,
whereas reach-in models often include drain pans or can be connected to floor drains.
Follow the manufacturer’s guidelines – misuse, such as putting food into blast chillers at
temperatures that exceed recommendations, can eventually wear out the compressor,
condensing units and other components.
PRO TIPS
Blast Chillers come in countertop, undercounter, reach-in, roll-in, and pass-through sizes.
The Omcan Trento BC-IT-0103-T which holds (3) 13x21” sheet pans
are excellent units for quickly lowering the temperatures for small
batch needs such as ice cream.
Sizing
Undercounter models, such as the Delfield CV5E, are a very versatile
size. These can be placed on casters to move around the kitchen as
needed and can store up to 44lbs of food to bring to a safe storage
temperature or freezing up to 27lbs in the required time allotment.