
The rapid decrease in temperatures that the blast chillers make possible prevents the reproduction of microorganisms in freshly prepared foods.
The rapid decrease in temperature maintains humidity levels in food and prevents common bacterial growth.Our blast chillers are also excellent at preserving fresh and raw foods such as fish, crustaceans, vegetables, bread and semi-finished products such as fresh pasta and sauces.
Temperature chillers enable large quantities of food to be prepared which, once chilled, can be consumed over a period of 5-7 days. Advanced planning significantly improves the way in which raw materials are purchased, the organisation of work in the kitchen and the variety on the menu.
The simple operation of food regeneration makes it possible to serve a wide assortment of dishes in a very short period of time. The blast chillers increase production capacity while reducing personnel costs, with remarkable advantages of profitability and time.