Blast Chilling : general principles

  • Bacterial colonization principle

    Temperature control is an essential factor to guarantee the absence of microbial colonization.

    refroidissement 1

    The danger zone is the temperature nterval the most favorable for the growth of microorganisms, pathogenic or not, that can affect, among others, the food organoleptic and physico-chemical properties.

    This microbial growth is responsible for  food poisoning that can seriously affect consumer health. It can also cause serious consequences and result in death.

  • Regulation

    8th march 2012 official text

    DGAL/SDSSA/N2012-8054
    (French food security led-direction)

    Food preparations intended to be cold stored, must be quickly chilled after their last thermic treatment or, in absence of thermic treatment, after their last preparation stage.

    The professional must prove that the fast chilled product core from came +63°C to +10°C in less than 2 hours, or justify by his analysis about the dangers of the values applied if differents from the ones defined in the regulation.

  • Concerned products

    List of products concerned by blast chilling

    • The meals having undergone a cooking that are cold bonding treated.
      Examples : quiches, lasagna, meats, vegetables...
    • The desserts / pastries that require chilling :
      Examples : pudding cups, tarts, cakes, entremets...

    Generally speaking, all meat preparations not heat bonding treated must undergo a blast chilling.

    The market players

    •  Catering :
      - Commercial
      - Institutionnal
    • Food-processing industry :
      - Delicatessen-Caterer
      - Prepared meals
      - Seafood
      - Pastry
    • L'Artisanat :
      - Pastry
      - Caterer
      - Delicatessen
      - Fish shop

    Institutionnal catering and cold bonding

    Product's preserving method between its production and its consumption involving to lower quickly its temperature immediatly after its production (up to less than + 10° C in less than 2 hours).

    Then it is cold stored (between 0 and +2° C) and moved to warm temperature just before its consumption.

  • Cold bonding principle

    Cold bonding stages

     refroidissement 3

  • Blast chilling basic techniques

    Blast chilling basic techniques

    Blast chilling is produced thanks to a more than negative temperature air blow.

    refroidissement 4