Fast Chill/Freeze.

 


Why would your business benefit from a Blast Chiller?

If you run a catering / food preparation business of any size and you would like to save thousands of dollars every year, not to mention achieving new government HACCP regulations; read on!




Reasons why you WILL benefit from a Blast Chiller:

1.

 Core concepts
  • Maintain Food Quality

  • Safety Compliance

  • Operational benefits

  • Sound Financial Sense

 

2.

 Food Quality
  • Increased shelf life

  • Retention of moisture in foods

 

3.

 Food Safety
  • In accordance with regulation (Government Act)

  • Duty of care

  • Hazard Analysis Critical Control Point (HACCP)

 

4.

 Operational Benefits

Evaporation weight loss in food is a major issue which is often overlooked.

Have a look at these stats on evaporation weight loss
(The following cost example is taken from a survey of a medium sized business. The emphasis is on the business operating costs on a weekly basis with an anualised summary):

 Evaporation weight loss
Product Weight Room temp Chiller Difference
Casserole 1,000GR 897GR 946GR 6.6%
Roast Meat 1,000GR 599GR 661GR 3.8%
Fish 1,000GR 617GR 824GR 12.7%
Vegetables 1,000GR 849GR 949GR 9.7%
Baked Dessert 1,000GR 778GR 880GR 6.6%

Average 7% difference

 Financial loss due to evaporation weight loss

Based on an average of 50 meals a day, 6 days a week.
Total = 300 meals


  • 7% of 300 meals = extra 21 meals per week

  • Extra 21 meals per week x $15 ea = $315

  • $315 x 52 = $16,380 per year

That's $16,380 a year more profit for your business!

Blast chillers will save an average of 7% of profits!

 

Now have a look at the effective management benefits:

 Increase Effective management

Average week without Blast Chiller

Examples based on:
50 cover outlet (one sitting).
Food preparation = 3 times per week.

  Mon Tues Weds Thurs Fri Sat Sun
Weight 5kg   5kg   5kg    
Time 2hr   2hr   2hr    

The product is produced every 2nd day equaling:

  • 6 hours per week
  • 15kg product produced

 Utilising a Blast Chiller

Same week using Blast Chiller

50 cover outlet (one sitting).
Food preparation = Once a week.

  Mon Tues Weds Thurs Fri Sat Sun
Weight 15kg            
Time 3hr            

The same amount of product is produced in the one day rather than every 2nd day, blast chilled and stored equaling:

  • 3 hours per week
    3 hours at $15 per hour saved = $45
    $45 x 52 weeks per year = $2,340 per annum saved.

  • 15kg product produced

That's $2,340 a year more profit for your business!

 

5.

 A sound financial decision

Operational cost benefits:

  • Labour utilisation

  • Food purchasing

  • Food wastage

 

 

Talk to Vacutec,

 

AND

 

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