Blast chillers and shock freezers
Blast chilling and shock freezing are the best natural systems to extend the shelf life of food.
All food cooked and left to cool slowly, to be served later on, loses its finest qualities.
The main reason is the extremely high bacterial growth that takes place while the food is at a temperature of between +65°C and +10°C.
The blast chiller makes possible to lower the temperature at the core of foods that have just been cooked, down to +3°C in less than 90 min., reducing bacterial proliferation and dehydration of the food.
The final result is the preservation of the quality, colour and fragrance of the food, extending its shelf life.
All this enables the chef to work with a better organization and more calmly, leaving more time for creativity.
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