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Culinary Arts & Cooking vocabulary · Kitchen Equipment

Blast chiller

Meaning in culinary arts & cooking, with examples

/ˈblæst ˌtʃɪlər/nounCommon term

In culinary arts & cooking, blast chiller means: A refrigerator that cools hot cooked food very quickly with strong cold air, so it passes through the danger zone in a short, controlled time.

In Turkish: şok soğutucu, şoklayıcı

How it is used

Essential for cook-chill production, batch cooking and banquets. Cooks blast chill stocks, sauces, rice and braises before storing them. A blast freezer does the same but freezes the food.

Example sentences

  1. Put the bolognese in the blast chiller; don't leave it to cool on the bench.

  2. The blast chiller log shows the start and end temperature of every batch.

Common collocations

  • blast chill
  • blast chiller log
  • blast freezer
  • cook-chill
  • danger zoneThe range of temperatures, roughly 5°C to 60°C (41°F to 140°F), in which harmful bacteria grow fastest. Exact limits differ slightly between countries.
  • walk-inA large refrigerated room that staff can walk into, used to store bulk food. Short for walk-in fridge, cooler or freezer.
  • HACCPHazard Analysis and Critical Control Points: a food safety system that identifies the points where food could become unsafe and sets checks and limits to control them.
  • core temperatureThe temperature at the centre or thickest part of a piece of food, measured with a probe thermometer to check that it is cooked, cooled or reheated safely.

More terms: Kitchen Equipment

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