Professional blast chillers

The professional blast chillers are catering equipment intended for quickly chill raw or cooked food. They can have different capacities. It is advisable to go hand in hand with the greatness oven or cooking equipment already present in the kitchen at the time of purchase.

How professional blast chillers work

Professional blast chillers work both in positive or in a manner soft, both in negative o hard. That is, with refrigerator or freezer temperatures.
When choosing the blast chiller, it is necessary to take into account that the difference is made by the compressor power and, consequently, the blast chilling capacity in kilograms. Since the Italian law does not give specific indications, as a rule, producers take how reference the English legislation (Uk). On the fresh product it is calculated how many kilos the blast chiller can bring from +70ºC to + 3ºC in 90 minutes; on the one to be frozen from a temperature of + 70ºC to -18ºC in 240 minutes.

Why buy a powerful blast chiller

The use of the professional blast chiller to have the maximum qualitative yield on food must be done when the food is very fresh or just cooked. The faster the cooling, the longer the organoleptic properties of the food will be preserved. In the case of fish to be eaten raw, according to Italian law it must be killed for 24 hours at -20 ° C. The lower the temperature and the smaller the piece, the less there will be proliferation or resistance of bacteria and the less time it should take, but the general rule for all exhibitors is the one described above.