Everyone in the foodservice industry knows exactly what the “danger zone” for food is and what it can do to your reputation and business if you have food temperatures that linger there too long. Blast chillers are designed to minimize the time that cooked food spends in the “danger zone” to ensure that it is as safe as possible. Most local health codes even mandate that cooked food either be immediately served or brought down to a safe temperature in a certain amount of time. Blast chillers will bring cooked foods down to below 40°F in a set amount of time and often are the only way to effectively meet these health codes. That is why Burkett Restaurant Equipment & Supplies carries a wide variety of blast chillers so that you can quickly bring food down to a safe temperature and focus on running your business.
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