What is the recommended temperature for a blast chiller?

The recommended temperature for a blast chiller is indeed 28°F. This temperature effectively facilitates the rapid cooling of food products, thereby reducing the time they spend in the temperature danger zone, which is typically between 40°F and 140°F. Rapid cooling is essential for maintaining food safety and quality, as it helps to inhibit the growth of harmful microorganisms that thrive at warmer temperatures.

In a blast chiller, the objective is to reduce the temperature of food quickly to preserve its texture, flavor, and nutritional value while also preventing spoilage. At 28°F, water freezes but does not typically affect food quality adversely during the chilling process, allowing for efficient thawing without compromising safety.

Maintaining food at this low temperature is crucial for not just safety, but for extending the shelf life of prepared meals, especially in commercial food service environments.