Sales Handbook - Blast Chillers

Blast chilling is the safest way to effectively cool food product after cooking. This method of cooling food was designed to be done quickly, therefore the product will pass rapidly through the “food danger zone” (41°F - 134°F) so that harmful bacteria is not given the chance to develop and multiply.

The most common use of a blast chiller is in a cook/chill system where the operator cooks food and then places the product into the blast chiller for quick, safe cooling. Once cooled, the operator then places the product into a freestanding refrigerator or walk-in for storage until they are ready to retherm and serve the product.

The second most common application for blast chilling is preserving leftovers. This results in less food waste and significant cost savings. For example, unsold rotisserie chicken at a supermarket can be chilled using a blast chiller and used in the chicken salad the next day.

The cook/chill system is a great way for operators to cook large amounts of food in advance, saving additional labor hours and dollars. Also, blast chilling is designed to cool food rapidly without compromising the integrity of the food product – so no dehydration or crystallization (freezing).

Types of Blast Chillers:

Traulsen offers 6 models that represent the blast chiller offering. Each model can be supplied with different hinging, additional printers, and many other options and accessories. All models utilize an easy touch screen control and come standard with 3 food probes. Each unit, even at capacity, chills hot food from 135°F to below 41°F in approximately 90 minutes or less. We also offer correctional packages on our Reach-in and Roll-in/Roll-thru models.

Undercounter:

TCB5 Undercounter Blast Chiller, Self-Contained

Reach In:

TCB13 -Reach-in Blast Chiller, available as a self-contained or remote unit.

Roll In / Roll-Thru:

TBC1H/TBC1HR - Roll-in/Roll-thru Blast Chiller. Self-contained holding operation but requires a provision of a remote condensing unit for blast chill operation.
TBC2H/TBC2HR - Roll-in/Roll-thru Blast Chiller. Self-contained holding operation but requires a provision of a remote condensing unit for blast chill operation.

Common Applications:

Cooked food that needs to be quickly cooled
Refreshing ready-to-eat foods
Preserving leftovers

Segment Specific Opportunities:

Retail
Schools, Colleges/Universities

Innovations, Features, Benefits:

All Stainless-Steel construction increases durability and scratch/dent resistance. Finish is easy to clean and corrosion resistant.
Auto-Start capability – simply place food probe into product and shut the door for worry free operation.
3 food probes provided standard for chilling different types of product in a single blast chill cycle.
Standard On-Board Printer provides instant documentation in accordance with HACCP guidelines. Blast chillers have a 90-day chill cycle memory.
Standard On-Board USB port for electronic HACCP data retrieval as well as allowing for quick software updates and uploading recipes.
An easy to clean front facing condenser coil saves customers time and money on preventative maintenance.
Specially coated evaporator coil prevents corrosion, preventing leaks and prolonging equipment life.
EZ-Clean Door Gaskets enable better sanitation habits (safe to clean with sanitizer). Last up to 4 times longer than typical PVC gaskets.
Four Chill Settings: Blast, Speed, Energy Saving & Delicate to tailor the blast chilling process to save time, reduce energy costs, and reduce potential food waste.
3-year parts and labor warranty; 2 years additional compressor parts warranty.

Competitive Landscape:

Blast chilling is a practice first developed in Europe but quickly made its way over to the United States as news of blast chilling benefits spread throughout the food service industry. Many U.S. and European manufacturers offer blast chillers, however there are a handful of key players in this market, including Traulsen. Top competitors include: American Panel, Delfield, Irinox, Randell.