Two Ways A Blast Chiller Can Save Your New Restaurant Money
Restaurants open and close permanently on a weekly business in all regions. You want your first restaurant to be a huge success, and to do this you need to keep your costs low and your income high. Now that you are in the final stages of choosing the kitchen equipment you need, it is timely to discuss whether a blast chiller is a cost-effective asset to the kitchen area. Isn't a large, commercial refrigerator the better option at this time? While a blast chiller costs more, it will save you money in the long-term, and there are two main reasons why.
Seasonal Produce Storage
One of the main ways to save money in a restaurant is to take advantage of using as much seasonal produce as you can. When produce is in season, it costs far less to buy than after the growing season finishes.
A blast chiller helps save money in this area because you can purchase large quantities of produce while they are in season. The items are bought cheaply, flash chilled and then stored for longer periods of time than in a conventional refrigerator. A blast chiller sends cold air over the items you want to chill. Because the food item is cooled quickly, there is less moisture evaporation than when you place the same item into a conventional freezer. This quick cooling process reduces ice crystals on the food, and that means less chance of freezer burn.
This freezing method means you don't have to change the foods you serve based on the seasons. You save money on menu printing costs and food supply purchases.
Less Food Waste
Not being able to use food that has freezer burn is a waste of money. Standard produce deterioration due to food that is not properly chilled is another waste of your hard-earned profit. Blast chillers quickly bring cooked food down from a hot temperature to one where the food can be stored in good condition without extreme moisture or ice crystals.
When the food that has been through the chiller is heated up for eating by your patrons, there is no leaking liquid or soft outer shells, which occur when too much moisture in food thaws out. Food that's too moist loses taste and nutrients needed to keep your guests ordering your tasty creations over and over again.
A blast chiller is a necessary item to have in your restaurant, so talk to a supplier like Ian Boer Refrigeration to find out which size best suits your needs.
