BLAST CHILLERS 3 Increase menu choice and service
A more extensive menu can easily be offered by preparing food ahead of busy periods and regenerating food as requested. Kitchen resources, staff and equipment can be used at less busy periods to provide a wider choice of menu options.
Service will naturally improve as the kitchen team will have more time to focus on consistently providing a full menu along with carefully presented dishes.
Using a Blast Chiller as part of a well planned production process, provides an opportunity for the kitchen and service teams to be ready, day or night, for a sudden increase in customers, and be ready to meet unexpected demand.
Achieve Food Safety Standards 4
Normally the blast chilling function will reduce cooked food temperatures from +70°C down to +3°C within a period of 90 minutes. By using a Blast Chiller, this will ensure food items are handled in line with
Government Food Standards Agency regulations.
Used appropriately the Blast Chiller can also ensure full compliance with Hazard Analysis and Critical Control Points (HACCP) standard.
The HACCP system is designed to assess the possible risks that may affect food safety at each stage of production. The use of a Blast Chiller ensures a high level of safety whilst supporting a uniform standard.
CRAFTBUTCHER l FEBRUARY 2017 15
5
Improve shelf life
By reducing the period of time when food temperature naturally accelerates the rate at which harmful bacteria grows, chefs and producers are able to extend the shelf life of food products. This can significantly improve sales and availability, whilst reducing food waste.
- 01327 810370 •
sales@angelrefrigeration.co.uk •
www.angelrefrigeration.co.uk
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