Blast chilling

Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth.

[1] The blast chiller is a cousin of the refrigerator, another appliance designed to store food between +3 and +5 °C (37 and 41 °F), but the blast chiller is a higher grade and more expensive appliance and is usually only found in commercial kitchens.

As of 2013,[update] in the UK, blast chillers are typically priced from £2,000 to £8,000 excluding value-added tax.

Use of blast chillers is prescribed for the restaurants of the European Union, e.g. in the regulations 852/2004[2] or 853/2004.

This cooking article about preparation methods for food and drink is a stub.