Blast chillers and shock freezers are nowadays essential means for food conservation in every catering system where cooked food will not be eaten within the next 2/3 hours after cooking.
Four main causes are the basis of bacterial proliferation causing foodstuff deterioration: type of food, humidity, time and temperature.
The bacterial activity can be stopped or reduced only by a control of these four factors.
For this purpose, the blast chilling process reduces the temperature from +70° to +3° at the product core within 90 minutes.
In this way, the further cold storage period can last up to 5 days in perfectly safe conditions.
Concerning the shock freezing function, the temperature drop from +70° to -18° at the product core must take place within a maximum period of 4 hours.
By respecting these times, macro-crystals, which are responsible for foodstuff alteration, will be avoided.
Product Blast Chilling or Shock Freezing to gain foodstuffs better quality, more hygiene and safety in professional cooking, waste reduction, work planning, faster client service.
|
 |
