blastjäähdytys
Blastjäähdytys, or blast cooling, is a rapid cooling method used to lower the temperature of hot foods soon after cooking in order to inhibit microbial growth and preserve quality. It is performed in purpose-built equipment known as blast chillers or blast freezers, which move cold air rapidly over or around the product to accelerate heat transfer.
Cooling is achieved primarily by high-velocity cold air directed at the product (impingement) or by circulating
Typical targets involve reducing a product’s core temperature from cooking ranges (roughly 60–75°C) to about 3–5°C
Applications span a wide range of foods, including ready meals, bakery products, meat and fish, dairy, and
Key considerations include ensuring uniform cooling, avoiding overcrowding, proper packaging, and maintaining sanitation of equipment. Compliance