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Blast chillers: what are they and what are their advantages?

December 10, 2013 Italiano   Português   Français   Español  

Blast chilling is a method of cooling food quickly to a low temperature so it is safe from bacterial growth. Blast chillers allow the change of food temperature, to a core temperature,  from +70ºC/80ºC to 3ºC  in less than 90 minutes and keep the product temperature between 0ºC and +5ºC, depending on the maintenance temperature programmed. Quick cooling prevents food dehydration due to evaporation and inhibits bacterial growth, whilst quality, flavor and taste are maintained. Shock-freezing to a core temperature of -18ºC in less than four hours avoids the formation of ice crystals (macro-crystals) which can damage food cells, so when thawed the quality has been compromised.

In order to show the applications and advantages of using blast chillers, we have prepared a presentation that will hopefully be useful to our customers.

Sammic : full solutions

We take this opportunity to remind you that Sammic offers a wide range of blast chillers, both for cars and for GN trays or Rational. Blast chillers work well alongside vacuum packing machines and sous-vide cookers which can all be purchased from Sammic. 

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Hemen, iluntasuna baino ez aurkituko duzu... Zure esku dago