A blast chiller rapidly lowers the temperature of hot food to 38°F within 90 minutes. This quick cooling prevents bacterial growth, preserving the food’s freshness, flavor, and texture for short-term storage.

A shock freezer takes this process further by reducing the temperature to 0°F in 240 minutes. Shock freezing is ideal for long-term storage, as it preserves the food for weeks or months by creating micro-ice crystals, which maintain the food’s structure, taste, and quality better than traditional freezing methods.

PrepRite by Everidge’s commercial cooking blast chillers and shock freezers do both in the same equipment, optimizing your kitchen’s footprint and output.

Commercial blast chillers and shock freezers are an excellent foodservice equipment addition to those looking to ensure your products maintain their highest quality and stay fresh, while keeping that just-cooked flavor for your customers. Benefits include: 

• Zero freezer burn, maintaining food’s texture, flavor, freshness, and moisture content
  
• Bulk meal preparation, reducing labor costs and saving time during high-demand periods
• Reduced food waste by extending the shelf life of products, preserving them at peak freshness
• HACCP-compliant systems ensure quick cooling and freezing, minimizing the risk of bacterial growth

Blast chillers or shock freezers can support a wide variety of foods, which makes this equipment a versatile tool for many foodservice operations. PrepRite by Everidge blast chillers and shock freezers are commonly used for the following food items:

• Cooked meats and poultry
• Seafood and fish
• Pastries, bread, and baked goods
• Prepared meals
• Dairy-based dishes (custards, creams, etc.)
• Fruits and vegetables
• Ice cream and gelato

A shock freezer offers several advantages over a regular freezer, primarily in terms of speed, food quality, and safety.

Shock freezers rapidly reduce the temperature of food to 0°F within 240 minutes (4 hours), compared to the slower freezing process of a regular freezer. This rapid freezing process is crucial for food safety and prevents bacterial growth by quickly moving food out of the “danger zone,” which is between 40°F (average refrigerator temperature) and 140°F (the lowest recommended holding temperature for cooked food). 

Shock freezing also extends the shelf life of food, preserving its texture, flavor, and structure, whereas a regular freezer can create larger ice crystals that may damage the food, leading to a mushy texture and loss of quality after thawing.