Foodbourne illness is a much bigger problem than many believe. According to the Centers for Disease Control and Prevention, about 76 million people in this country become ill every year from pathogens in food. Some 5,000 people die. The most common cause of forborne illnesses is bacteria. Improper cooling of food has repeatedly been cited as one of the leading causes of bacteria growth, leading directly to foodborne illness. That’s why foodservice operations need blast chillers. Blast chillers are specifically designed to take food safely through the Danger Zone, from 135º F to below 41º F, in approximately 90 minutes, when they can be safely stored.
