In today's foodservice world, with food safety concerns, the rising costs of food, and labor challenges, it may be time to take a closer look at blast chillers and shock freezers for your operation. It's a question of affordability, but the question is no longer whether you can afford to buy one. The question becomes, can you afford to operate without one?
Where do you start?
First, you want to find a trusted brand; that's where Kolpak comes in. Kolpak's Polar-Surge Blast Chillers and Shock Freezers provide operators with several benefits. Let's examine the top three advantages gained from incorporating Kolpak's Polar-Surge Blast Chillers and Shock Freezers into your operation.
Enhanced Food Safety
Kolpak's Polar-Surge Modular Blast Chillers rapidly cool food to the right temperature, minimizing time in the temperature danger zone. The high airflow quickly removes heat from the food, significantly reducing cooling time compared to standard refrigeration. According to ServSafe, the temperature danger zone is between 41°F and 135°F. The temperature range considered the danger zone is where bacteria can rapidly multiply and where toxin formation is the greatest. So, it goes without saying that by quickly cooling food below 41°F, blast chillers, and shock freezers minimize the risk of foodborne illness associated with bacteria growth.
Polar-Surge Blast Chillers lower food temperatures to 37°F within 120 minutes, and Polar-Surge Shock Freezers lower the temperature of food to 0°F within 240 minutes.
Preservation of Food Quality and Reduced Food Waste
The cooling process with Polar Surge Blast Chillers and Shock Freezers preserves food quality by rapidly forming tiny ice crystals, minimizing cell damage, and preserving texture and flavor. Utilizing this process of cooling helps maintain food quality during long-term storage, maintains flavor and nutritional value, and reduces costly food waste.
Time and Labor Savings with Enhanced Menu Opportunities
Blast chillers and shock freezers allow foodservice professionals to incorporate batch cooking strategies that significantly increase operational efficiencies and labor savings. Enabling chefs to prepare food in advance, possibly on a slower kitchen day, reduces daily prep and cooking times. This means food can be prepared ahead of time, rapidly chilled, and preserved for later use. With the process of blast chilling and shock freezing, food prepared at the beginning of the week holds the same quality as if just prepared when refreshed for serving. An effective batch cooking plan could eliminate the need for a full staff of chefs on a daily basis and open opportunities for menu expansions with the extra time available.
Kolpak's Polar-Surge
The Polar-Surge is a smart solution for a variety of foodservice businesses, including restaurants, catering services, and healthcare facilities. It features a touchscreen control panel, a USB port for data download, and customizable chef settings. Built solid with 4-inch insulated softnose panels with foamed-in-place gaskets and a durable stainless-steel interior. It includes an adjustable high-performance Kolpak door with hinges, a locking handle, and a hydraulic closer. The Era Structural Floor has a stainless-steel overlay and is rated for rolling traffic with uniform loads up to 5,000 lbs. Available in a variety of sizes to fit your commercial kitchen needs.
Kolpak's Polar-Surge can transform how you preserve food, providing confidence in food storage methods while solving challenges and bringing new opportunities for increased profits to foodservice operations.
Visit Kolpak to learn more about Kolpak's Polar-Surge.
