Post-cook heat reduction and chilling combined in a single unit

By Rick Pendrous

- Last updated on GMT

Post-cook heat reduction and chilling combined in a single unit

Related tags Cooking

A new approach to hot product cooling prior to blast chilling or freezing has been introduced, which cuts the large costs of ‘double handling’ usually needed.

Dawsonrentals’ Eco Blast combines post-cook heat reduction and chilling in one unit. It also provides holding and de-frosting capabilities in the same unit and saves up to £10,000 a year.

Energy cost savings are achieved by cutting the power required for reducing the temperature of products as they come out of an oven, prior to blast chilling or freezing them in the same unit.

The Eco Blast uses ambient air filtered through fans and circulated to reduce product temperature.

High velocity fans reduce the heat in products to 10–35°C without refrigeration. The module’s blast mode is then activated to reduce products to the final temperature required, removing the need for them to transferred.

“Our highly successful Mega Blast unit uses 60kW of electrical power an hour to reduce the temperature of product, whereas the Eco Blast only takes 15kW to run the fans drawing in and filtering the ambient air,”​ says Dawsonrentals’ md Rod Benham.

Cook-chill guidelines demand that, if processors are cooking and then chilling food, the temperature needs to be reduced safely from 70°C to 3°C within 90 minutes.

If cooked food is being frozen, however, the temperature needs to drop from 70°C to -18°C in no more than four hours.

Contact Dawsonrentals​ for more information.

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