Differently from blast chilling and deep freezing, cooling food at room temperature causes a great number of negative effects on quality and represents a potential danger to the health of the consumer.
This article, however, talks about a negative effect that is often underestimated: the weight loss caused by evaporation.
From our tests on very common food, we found that the loos of weight is between 2% and 6% of the weight of cooked food (weight measured at the end of the cooking and left to cool down outdoors until the temperature reaches about 30°C at the heart).

This is a capital problem for activities that sell food by weigh such as gourmet shops, for which less product sold = less income.
We take as an example an average meal cost of € 4,00 (first course: Lasagna Bolognese, main course + sides: Roast veal and Grilled Vegetables) to show how much the loss of weight can affect a catering business.
We suppose an average loss of weight of 3%. An 80-seat restaurant that works 280 days a year, can virtually sell 22.400 meals in the year. Nevertheless we will count only the half of this amount of meals, so, 11.200. The total cost of the average meal multiplied by the number of meals gives a total cost of € 44,800 per year.

If we calculate that the 60% of blast frozen food can benefit of 3% increase of the useable weight (average value), on the € 44.800 annual cost of the sample menu, using a blast chiller it is possible to realize 806,00 € savings. 11.200 seats X average meal cost 4,00 € = total 44.800 - 60% = € 26,880.00 food cost;

PORTION INCREASE 3% = 26.074 € DIFFERENCE = 806,00 € SAVING !!