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Description
61
EN
2.5 Blast Chiller Advantages
Your blast chiller allows you to quickly cool
foodstuffs and to freeze them rapidly in
order to retain their freshness and
guarantee them a long lifetime.
Blast chilling and rapid freezing help
preserve the flavour, aroma, colour and
nutritional properties of foodstuffs.
• Blast chilling cooked foods to an internal
temperature of +3°C minimises bacterial
proliferation, which is at its maximum
between 65°C and 8°C.
• Rapid freezing to -18°C allows frozen
food to be preserved for a longer
period – usually several months more. It
also prevents the formation of “freezer
burn” (large ice crystals which damage
and break the cell walls of the
foodstuffs). When defrosted, the
foodstuffs will not lose liquid and will
retain their consistency and taste.
Without blast chiller With blast chiller
Bacteriological risk Food safety
Evaporation and
dehydration
Retention of original
consistency
Loss of weight No loss of weight
Loss of flavours,
aromas, colours
Retention of original
properties
Rapid spoiling
Longer preservation
time
Formation of freezer
burn (large ice
crystals which
damage the fibres
of the foodstuffs)
Formation of micro-
crystals of ice which
do not damage the
food, allowing its
properties to be
preserved
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