Blast chillers
Return to Ovens - Cook & Chill THE IMPORTANCE OF USING BLAST CHILLERS
Commercial blast chillers are machines designed to quickly lower the temperature of food, so that they can go from 90 ° C after being cooked, to a cooling temperature of +3 ° C in a maximum of 90 minutes, thus preventing the multiplication of bacteria.
Our different ranges of mixed blast chillers with built-in freezing cycles can lower the temperature of the product to -18 ºC in just 4 hours, thus achieving fast freezing of the food, meanwhile avoiding an increase in bacterial flora and the formation of macrocrystals.
CHILLING PROCESS - CHILLING CYCLES
Soft cycle (standard) - 90 minutes
This cycle is suitable for soft, light or delicate food which is small in size or volume.
Hard cycle (intensive) - 90 minutes
It is suitable for high density or heavy produce, as well as for preparing food for packaging.
CHILLING PROCESS - FREEZING CYCLES
Soft cycle (standard) - 240 minutes
This cycle uniformly freezes the produce making it suitable for foods which must not be subject to sudden changes in temperature, or which contain a variety of ingredients.
Hard cycle (intensive) - 90 minutes
It is the perfect cycle for freezing semi-finished dishes. It is also suitable for raw produce. It facilitates the stocking of frozen produce over a long period of time, which can be used over the course of the year.
