American Panel AP20BC200-2-RHH Hurrichill™ Roll-In Blast Chiller, 1 Mobile Pan Rack
|Refrigeration||remote (refrigeration not included)|
|Food Capacity||100 - 299 lbs|
|Steam Table Pan Capacity||(20) 12" x 20" pans|
|Sheet Pan Capacity||(10) 18" x 26" pans|
Bacteria are the main cause of spoilage in food products. They find their way in and proliferate, causing food to deteriorate-starting with the appearance, then the texture and finally the aroma and flavor. These micro-organisms work especially fast between 140°F and 40°F, however lower temperatures have a hibernating effect that increases as the temperature drops, gradually reducing bacterial activity until it stops altogether.
To limit the danger of bacterial contamination in food,it is extremely important to lower its temperature rapidly, thereby reducing the time spent in the danger zone (140°F to 40°F).
The blast chiller allows the product core temperature to be reduced from 160°F to 38°F in 90 minutes, so that the food can be kept longer with its original texture, flavor and aesthetic qualities. After blast chilling, the food can be preserved at a temperature of 38°F for up to 5 days, after which it is reconstituted to serving temperature. The appearance, texture, aroma and flavor are all unspoiled.
Knowing you have properly chilled your hot food thru the danger zone and are in full compliance with the FoodSafe practices of HACCP. At HURRiCHiLL it is not sufficient to meet just the minimums, so all our appliances will chill a batch load from 160 to 38 in 90 minutes or less.
Increase the yield of your prepared foods by not losing out to normal moisture lost through evaporation during slow cooling.
Increase your profitability by adding new menu items that have been prepared during slow times, properly chilled and ready to be finished in a first class manner when ordered by your patrons.
You spent a great deal of time in creating that perfect recipe and purchased only the best ingredients so don't destroy it by not chilling properly. Blast chilling maintains food texture, flavor and appearance. Strengthen your bottom line while cultivating satisfied customers.
When that unexpected, after theatre crowd arrives, have the entrees they want ready to go from your Food Bank.
Finish only the number of entrees or meals actually ordered and not throw out good (profitable) product because of no-shows or cancellations.
Prepare your foods when you want to; when the staff is available; and when the pace best suits your creative juices without the normal hustle and bustle of a "hell's kitchen". Cook now, blast chill and finish later all while adding money to your bottom line.
Capture that seasonal or special bulk buy opportunity and blast chill for a few extra days or shock freeze to stock up for the winter.