Programing a Blast Chiller - Hard Chill

How to video on programming a blast chiller to a hard chill programme.

Every dish has its ideal cooking method, to suit its density or structure. This applies to blast chilling and blast freezing, too. It is important to have the options of ‘Hard’ or ‘Soft’ blast chilling available, to ensure food is not damaged in the process and the quality is maintained.

Hard blast chilling is suitable for dense, large products, which are difficult to chill and have a higher fat content, such as meat based sauces, meat joints, mashed potato and lasagna. During a hard blast chill the air temperature in the cabinet drops below freezing point, to ensure the product reaches the required +3°C within the 90 minutes, however the careful controls ensure there is no risk of freezing or damaging the food.