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BC 1011 Practic

BC 1011 Practic
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BC 1011 Practic An appliance that has already become an irreplaceable helper in every professional kitchen. The shock cooler can reduce food to +3 °C or freeze it to -18 °C in the set time. The speed of the chilling or freezing cycle eliminates the risk of unwanted microorganisms propagating and ensures trouble-free compliance with HACCP standards. High speed is an essential advantage in freezing. It ensures that the food does not form ice crystals that, during slow freezing in an ordinary freezer, would otherwise tear the cell walls, causing most of meat’s natural juices to be lost during defrosting. ADVANTAGES Guaranteed hygiene and safety High-quality food with less shrinkage Shock chilling or freezing makes it easier to comply with HACCP standards and minimizes the risk of bacterial contamination of food. Foods prepared with blast chilling or freezing retain their natural inner moisture, do not shrink and do not lose quality. Chilled meals can be stored up to 5 days and then frozen up to several months. More efficient use of time Pre-cooking and chilling food makes it easier and faster to serve individual meals at peak serving time. Cost savings and a more exciting menu Less waste and more precise portion control With blast chilling and freezing, there is no needless waste, only ordered meals are restored, and accurateportions are served. Combined preparation of more meals in the combi oven and then chilling them in the blast chiller saves electricity, personnel time and provides maximum quality and variety of foods. PERFECTION IN COOKING AND MORE...

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