THE IMPORTANCE OF USING BLASTING CHILLERS
Professional blast chillers are machines designed to rapidly lower the temperature of food, so that it can go from 90 °C after cooking to a cooling temperature of +3 °C in a maximum of 90 minutes, thus preventing the proliferation of bacteria.
We offer you different ranges of mixed blast chillers with built-in freezing cycles, capable of lowering the temperature of the product to -18 ºC in just 4 hours, thus achieving rapid freezing of the food, while avoiding the increase of bacterial flora and the formation of macrocrystals.
