Blast chillers

The best natural systems to extend
the food shelf life, preserving its freshness

Blast chilling

+90° → +3°C

All food cooked and left to cool slowly loses its finest qualities. Tecnomac blast chillers make it possible to lower the temperature at the core of foods that have just been cooked, down to +3°C. The speed of such process is essential since it allows 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.

Blast freezing

+90° → -18°C

The blast freezing process is the best process to store food for many months. Tecnomac blast freezers, thanks to their powerful refrigeration system with an air temperature of -40°C, quickly lower 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 savour



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. Tecnomac blast chillers allow 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 and safety.


Up to 30% time saved   

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.


Saving your purchases

Thanks to the use of the blast freezer, which allows the extension of frozen foods shelf life, keeping their original qualities unchanged, it is possible to purchase seasonal ingredients when they are less expensive.


Waste reduction

Blast chilling/freezing increases the shelf life of foods, allowing the operator to have more time to use the foods, thus greatly reducing waste.

Less dehydration

Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and savour of foods is often linked to the right amount of moisture content in food.


Wider menu

The longer shelf life of blast chilled foods and semi-finished items makes it possible to increase the number of courses offered, without complicating the organization of production.