Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to operate blast chillers safely and what to do when they break down, plus how Pilla and AI help you build chilling procedures into your system.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on blast chillers.
Understand
Food should be placed into the blast chiller within 30 minutes of cooking and must be chilled to below 3°c within 90 minutes. These are limits, not guidelines.
Food items must not exceed 2.5kg in weight or 50mm in thickness. Large items like whole poultry must be broken down into sections, and liquids should not exceed 10 litres per batch.
Contingency methods include transferring food to cold stainless steel containers, using ice baths, stirring regularly, and monitoring temperature every 15 minutes. If food has not cooled below 8°c within 120 minutes, it must be discarded.
Blast chillers come into regular contact with high-risk foods and allergens. Thorough cleaning and disinfection is required between uses, and specifically both before and after cooling allergen-containing batches.
Apply
See how blast chillers fits into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions, we'll be answering them live throughout.