Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F).Â
By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of 'instant foods, as it ensures the safety and quality of the food product.
A Blast Freezer may also be known as a Shock Freezer. Such freezers are intended to rapidly bring the temperature of foods down, freezing them extremely quickly.
Advantages:
* Small footprint machine.Â
* Utilizes maximum product capacity in height.Â
* Designed to freeze a wide range of product thicknesses.Â
* Batch loading of product in trays, cartons & frames.Â
* Air Contact freezing. * Capacity from 500 kg to 10000 kg
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