Equipment Training: Blast Freezer Aim: Understand the proper way to use a blast freezer efficiently Blast Freezer Practical Application: Usually used when dishes or items require immediate chilling or freezing. Blast chillers are used a lot in patisserie when different components are needed frozen to be able to put them all together. What is it, how do you use it? A blast chiller is essentially a freezer that chills the temperature of a food item rapidly to sub zero temperatures without forming large ice crystals. Most blast freezers have temperature settings to allow for cooling down to different temperatures within different time periods. Safety Aspects: Most blast chillers will have a display of important information pertaining to the current function selected, which means it will allow for the chef to see what temperature the blast freezer is reaching/ has reached. It also displays the current function that has been selected. How do you take care of it? While blast freezers may be larger in size and might seem difficult to break/ misuse, it is important that they are defrosted completely often enough so that the ice does not build up which may damage the cooling mechanism. Electrolux blast freezers also have built in drainage systems to allow for easier cleaning processes.
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