Blast chilling and blast freezing are the best natural systems to extend the shelf life and maintain the freshness of food
REDUCTION IN BACTERIAL GROWTH
Bacterial proliferation is very high when food is at a temperature of between+65°C and +10°C. Around +37°C the number of bacteria doubles every 20 minutes. The Tecnomac blast chiller makes it possible to “cross” the range of hazardous temperatures quickly, taking the core of food to +3°C in less than 90 minutes.
This reduces the quantity of bacteria in food after cooking to a minimum, improving its quality, longevity
Blast chilling immediately stops the moisture in food from evaporating,
thereby preventing dehydration.
The fragrance and flavour of foods is often linked to the right amount of moisture content in food.
The longer shelf life of blast chilled foods and semi-finished items makes it possible to increase the number of courses offered, without complicating production organization.
Quick chilling for higher quality, food safety and saving
TIME SAVINGS OF UP TO 30%
Thanks to the longer shelf life of blast-chilled food, it is possible to plan production better and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day.
All this while always maintaining the highest quality of served foods.
Blast chilling/freezing increases the shelflife of foods, allowing the operator to have more time to use the foods, thus greatly reducing waste
LESS WEIGHT LOSS
After cooking, food releases moisture by evaporation. Blast chilling immediately after cooking stops evaporation, thereby reducing the loss of water and therefore weight. If the product is sold by weight, revenue can be increased by up to 7%
SAVINGS ON PURCHASES
Thanks to the use of the blast freezer, which allows for the extension of shelflife of frozen foods, keeping their original qualities unchanged, it is possible to purchase seasonal ingredients when they are less
+90° -> +3°C
All food cooked and left to cool slowly loses its finest qualities. The Tecnomac blast chiller makes it possible to lower the temperature at the core of foods that have just been cooked, down to +3°C .
The speed of such a process is essential since it allows for a reduction in the bacterial proliferation that is particularly critical while food is at temperatures between +65°C and +10°C. The final result is the preservation of the quality, colour and fragrance of food, extending its shelflife.
+90° -> -18°C
The blast freezing process is the best process to store food for many months.
The Tecnomac blast freezer, thanks to its powerful refrigeration system with an air temperature of -40°C, quickly lowers the temperature at the core of food to -18°, thus avoiding the macrocrystallization and granting perfect and long-lasting preservation of all the original qualities of the food.
After defrosting, there will be no loss of liquid, firmness or flavour.