Blast Shock Chillers used in kitchens where rapid cooling and strict temperature control is required. Allows food to be prepared in advance, less wastage, menu flexibility and demand peaks to be covered. The blast chiller can usually handle foods which are chilled, at room temperature, or hot, as long as it is not overloaded; too high a volume of hot food, for example, can cause the temperature in the blast chiller to rise. There’s another advantage to blast/shock chilling, beyond the preservation of the integrity of the food. Extreme cold inhibits bacterial growth, which means that if food is handled safely and then placed immediately in the fridge, the likelihood of contamination is very low. This greatly increases food safety and reduces risk to consumers.