Blast chillers are proven technology that increases the productivity and speed of a kitchen operation while improving quality and reducing spoilage. They move your food quickly and safely from serving temperature to storing temperature – from 135 degrees F to 41 degrees F in approximately 90 minutes. By getting down to safe temperature quickly, the cellular structure of the food does not degrade and you are able to have a quality food product to serve later. So how do hospitals with room service operations capitalize on the blast chillers technology? Please consider:
- Location – Most hospitals using blast chillers in their room service model will locate the chiller in their prep area. They are paired next to the reach in prep coolers and freezers; larger operations may use walk in blast chillers. Having a larger blast chiller makes you more efficient because you can have all your similar items in one area for easier inventory control.
- Large Production Runs – Axiomatic to the room service model is having the meals freshly prepared and delivered in less than 30 minutes from phone call to patient delivery. With a blast chiller you can do larger food production runs to be more efficient. For example, chicken breasts can be cooked in quantity and then be blast chilled and then held in a reach in refrigerator in the prep area. When an order comes in for a chicken breast, the food item needs only 2 minutes in a convection microwave. Fresh cooking each chicken breast would be slower and less efficient.
- More Food Variety and Range – You can add atypical menu items for your room service menu which will please your guest more by utilizing the blast chiller. Items like chili and certain soups can be cooked in a production run. Half of the item can be put in the prep area for immediate use and then the rest can be blast chilled for further use.
Do you think you have a need for a blast chiller but want some direction? Please give Lisa a call at 1-800-755-4777 or email at lisa@dietaryequipment.net
Foodservice Equipment Blog 