Italiano
Is there a way to “reduce the temperature” in the kitchen without using the blast chiller?
Well… no!
At least, not like a blast chiller would.
First of all, the definition of blast chilling: process by which a food is brought to a certain low temperature (positive or negative) in a limited time (which, as a rule, ranges from 2 to 5 hours).
There are no other methods, neither domestic nor professional, capable of replacing the blast chiller.
Better still: as far as a restaurant is concerned, there is not even a valid reason not to use the blast chiller.
Even if the portion of food to be chilled is small, and you might think it is not worth taking the whole machine to cool it, you will know that the less product there is in the blast chiller, the less electricity this one will consume (since the air cools more fast than any food).
And, according to most Food Safety Regulations all over the world, the only thing that can replace blast chilling is “purchasing a product that has already been blast chilled“.
Anyway: as it comes to home environments, where blast chillers are quite rare, there is a trick.
Put the food in a container, then fill a bowl (or bucket) with ice and salt. Now mix (it might take a bit of extra-energy at first) until you get an almost liquid mush; then dip the container(s) into it.
The liquid will have a temperature below zero (it could even reach -12 ° C), thanks to the physical phenomenon of “freezing-point depression”.
Being a semi-liquid, it will obviously have complete adherence to the surface of the container: something that couldn’t be if there were solid ice.
Let me be clear, all of the above cannot replace a blast chiller.
And for heaven’s sake… DO NOT PUT HOT FOOD IN THE FRIDGE!
Oh, before I forget, I sell blast chillers… Also the one with heating function
