Bally's Northwind Blast Chillers chill food quickly and safely without freezing to help keep you out of the danger of violating stringent food safety requirements.
During cooling, the worst danger of contamination occurs as foods drop in temperature from 140ºF to 41ºF aptly called the “Danger Zone”. Under HAACP (The Hazard Analysis Critical Control Point) regulations, potentially hazardous foods may not remain in this "Danger Zone" for more than four hours; a Northwind Blast Chiller cools food in two hours or less.
A Northwind Probe and Monitoring System keeps allows you to control and verify your food cooling practices as required under HACCP. Our standard monitoring package uses a probe for accurate tracking of internal temperatures, while giving continuous digital temperature readouts.
Bally Northwind Blast Chillers accommodate the rolling racks already in your kitchen, and their wide roomy doors meet the requirements of the Federal Americans with Disabilities Act. The Northwind 500 offers Bally chilling technology in a compact unit, while the 1000 provides the chilling volume required for heavy-duty institutional or commercial food service operations.
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