REWrite - The Restaurant Equipment World Blog

Why Do You Need a Blast Chiller?

March 2nd, 2011 by REW Blog Team

Peace of Mind – Knowing that you have properly chilled your hot food thru the danger zone and are in full compliance with the FoodSafe practices of HACCP.
Food Quality – 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.
Wider Menu/Greater Choices – 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.
Meet Unexpected Demand – When that unexpected, after theater crowd arrives, have the entrees they want ready to go from your Food Bank.
Less Shrinkage – Increase the yield of your prepared foods by not losing out to normal moisture lost through evaporation during slow cooling.
Less Waste – Finish only the number of entrees or meals actually ordered and don’t throw out good (profitable) product because of no-shows or cancellations.
Time & Labor Savings – Prepare 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 busy kitchen. Cook now, blast chill and finish later.
Improved Shelf Life – 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.

Visit www.americanpanel.com for more information.

From our friends at SEFA
Provided to SEFA by American Panel

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