If you are a commercial kitchen,food service provider,or restaurant owner who needs to store your food for long periods of time,then it is important that you know how to extend the shelf life of your products. There are two common ways to do this;blast chilling and deep freezing. Blast chilling is done by quickly plunging the product into cold water so that all microbes stop growing. This will keep them fresh for 15-20 days without any issues. Deep freezing should only be used on items that have been frozen at least once before. According to professional chefs in their men's or women's chef shirts and waist aprons,when used correctly,blast chilling and deep freezing can extend the shelf life of food items by weeks or even months. This can be an essential tool for any commercial kitchen looking to cut down on waste and save money. Blast chill produce to extend its shelf life Certain food types such as fruits and vegetables can be blast chilled very quickly without any ha