Blast chillers and blast freezers are machines used in commercial kitchens and food production environments to cool hot food rapidly. This controlled cooling process helps maintain food quality and safety by reducing the time food spends in the temperature danger zone (between +8°C and +63°C), where bacteria can multiply.
A blast chiller lowers the temperature of freshly cooked food from around +70°C to +3°C in no more than 90 minutes. This cooling window is key for meeting UK food safety standards and preserving product integrity.
A blast freezer goes further, bringing food temperatures down from +70°C to -18°C within around four hours (240 minutes). The freezing process produces much smaller ice crystals than conventional freezing methods, which helps protect the structure of the food and maintain its appearance, texture and nutritional value. These units are commonly used by caterers, restaurants, hospitals, schools, food manufacturers, and anyone needing to chill or freeze food quickly and safely.
Benefits of a Blast Chiller
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Improved Food Safety
By cooling food quickly, blast chillers help prevent the growth of bacteria. The method supports HACCP processes and ensures compliance with UK food hygiene regulations. It also reduces the chance of cross-contamination when food is stored or handled after cooking.
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Longer Shelf Life for Chilled Food
Chilling food quickly limits bacterial growth and helps extend its shelf life under refrigeration. This makes it easier to plan and prepare meals in advance without compromising on safety or quality.
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Time and Labour Efficiency
A blast chiller allows food to be batch-cooked and safely stored for later use. This helps reduce preparation time during service hours and supports better use of staff resources.
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Maintained Quality in Texture and Flavour
By quickly passing through the temperature danger zone, food retains its natural texture, flavour and colour more effectively than with slower cooling methods.
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Waste Reduction
Chilled food can be portioned and stored, giving more flexibility and reducing the likelihood of spoilt or discarded stock.
Benefits of a Blast Freezer
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Safe Long-Term Freezing
Blast freezers allow food to be stored for much longer periods. Freezing cooked food within the correct time frame helps retain quality and safety, making it suitable for future use without the risk of spoilage.
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Smaller Ice Crystals = Better Food Structure
The faster food freezes, the smaller the ice crystals that form. This matters for foods such as meats, fish, sauces and baked items where texture is important. Small ice crystals cause less cell damage, which means better results when defrosted.
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Consistent Product Standards
Freezing quickly helps maintain product consistency, especially in commercial kitchens where food is prepped in advance. This is essential for ensuring customers receive the same quality experience each time.
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Better Use of Raw Ingredients
Blast freezing can help you make better use of surplus ingredients. Food that would otherwise go to waste can be cooked, frozen and stored for later use, helping to reduce costs and increase sustainability.
What Range Can Acme Offer?
Acme supplies a full range of blast chillers and blast freezers suited to a wide range of commercial settings. Their machines are designed for reliability, food safety compliance and ease of use.
Key Cooling Performance:
- Blast Chillers: Cool food from +70°C to +3°C in 90 minutes
- Blast Freezers: Freeze food from +70°C to -18°C in 240 minutes
This speed of cooling and freezing makes Acme’s equipment suitable for high-demand environments such as commercial kitchens, catering units, food prep facilities, and institutional kitchens. The quicker temperature drop supports safe food storage and preparation while helping maintain food integrity during chilling or freezing.
Because the freezing process is controlled and consistent, food frozen using Acme’s blast freezers forms smaller ice crystals than food frozen conventionally. This has a clear advantage when it comes to reheating or defrosting food without affecting its structure or appearance.
After blast freezing, food items can be transferred to a standard freezer for longer-term storage, allowing kitchens to manage space and resources more effectively.
What Type of Blast Chiller or Freezer Is Best for Your Business?
There are several factors to consider when choosing the right machine. The following areas can help guide your decision:
Volume Capacity
Think about the amount of food you typically need to chill or freeze at one time. Units range from smaller countertop models to large roll-in units that accept entire trolleys or trays. For high-output kitchens, a larger unit can help improve workflow.
Kitchen Layout and Space
Compact kitchens may need an under-counter unit, while larger kitchens could benefit from upright or pass-through models. Consider where the machine will be located and how it will integrate with your other equipment.
Dual Functionality
Some units offer both chilling and freezing modes. If your kitchen needs both options but has limited space, a combination unit could provide an efficient solution.
Ease of Use and Cleaning
Acme’s range includes models with clear digital displays, pre-set cycles and easy-clean interiors. These features help reduce staff training time and make hygiene checks easier.
Regulatory Requirements
Ensure the unit you select meets all relevant UK food safety and hygiene standards. Acme’s equipment is designed to help support regulatory compliance with reliable temperature control and HACCP-friendly features.
Blast chillers and blast freezers are valuable tools for food safety, efficiency and quality in commercial kitchens. They allow food to be stored safely, reduce waste, and help deliver consistent results, whether you’re cooking for a restaurant, catering event, or large institution.
Acme offers a wide range of models to suit different volumes, kitchen sizes and food service requirements. Each unit is built to meet strict UK standards and is capable of rapid temperature reductions for chilled or frozen food storage.
