Chilling means bringing the temperature of cooked food from +90 °C to +3 °C in a short time lap to minimize bacteria proliferation and avoid loss of food consistency and texture.
Blast Chillers reduce temperature to +3 °C at food core in less than 90 minutes. After the blast chilling a holding cycle starts automatically to maintain food at +3 °C.
Blast chilled food has a solid 5 days shelf life without loss of flavour, nutritional values and weight.
The opportunity to prepare in a single shot the food to be used in different times during the week enables a better work scheduling and therefore a sensible reduction in labour costs.