Blast Chilling

To obtain the perfect and lasting conservation of cooked food,it is necessary to chill the product quickly.Natural bacteria growth,the main reason for the deterioration of food, occurs at a rapid rate between 70 °C and 10 °C. The most strict international regulations require that
IDEAL TEMPERATURE FOR the maximum time to chill the core of the food from a
CHILLED BACTERIAL PROLIFERATION temperature of +90°C to a temperature of +3°C is 90
TEMPERATURE minutes. ChefTop™ blast chillers supplier are built with the most innovative technology. They grant a blast chilling time that is fully inside the required limits.

Shock Freezing

To extend the storage life for longer periods it is necessary to freeze the food at a temperature lower than -18°C. To maintain the organoleptic characteristics of the food it is important that the freezing at the core of the product is completed in no longer than 240 minutes. It is also important to prevent the formation of
MACROCRISTALL MICROCRISTALL macrocrystals, which are responsible for the deterioration of the product. Using ChefTop™ blast contract chillers intercellular microcrystals are created preserving the freshness and flavour of the food.and retaining that “just cooked“ taste.
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