Blast chiller and blast freezer: what is the difference?
A blast chiller quickly lowers a hot dish to a positive safety temperature. An fast freezing cell, often called a deep freeze cell, goes lower to freeze the product and prepare for negative storage. The difference is therefore not only the final temperature: it is the production objective, the shelf life and the work rate. […]
When a 3-level blast chiller is enough for a compact professional kitchen
A 3-level blast chiller is sufficient when a professional kitchen wants to secure small batches, without taking up too much space or oversizing its equipment. It is a relevant format for a compact restaurant, a local pastry shop or a laboratory which cools regularly but in controlled volumes. On the other hand, it quickly becomes […]
Electrolux blast chiller: for which professional use should you choose it?
An Electrolux chiller can be an excellent choice for a structured kitchen looking for an integrated solution, connected or aligned with an Electrolux Professional fleet. For an independent restaurant, a caterer or a laboratory which above all wants to master HACCP rapid cooling with a clear investment, it is necessary to compare the range, the […]
How do you diagnose a problem with a professional ice machine?
Professional ice machine broken down or less efficient? The useful checks to decide between cleaning, adjustment, repair or replacement.
When does an industrial blast chiller become the right production format?
Practical benchmarks for knowing when to choose an industrial blast chiller, size the volume and avoid under-equipping your operation.
Blast chiller for home use: is it really relevant outside a professional kitchen?
A blast chiller for home use is rarely useful, except for very intensive use. Here is when to consider one and which compact format to choose.
GN 1/1 blast chiller: the safe format for a professional kitchen
A GN 1/1 blast chiller is the most logical choice for a professional kitchen already working with standard gastronorm pans. It secures rapid chilling, simplifies HACCP workflows and avoids unnecessary transfers between cooking, chilling and storage. The right model Maynly depends on the number of levels, the real volume per service and compatibility with your […]