Product Overview

Blast Chillers cool food rapidly by circulating cold air through the unit until temperature falls down to safe levels. These units are designed to quickly lower the temperature of foods to minimize bacterial growth ensuring food down through the danger zone within minutes compared to the hours it takes when stored in a refrigerator. Blast chillers also offer an advantage over traditional freezer by rapid freezing the food which produces fewer and smaller ice crystal resulting with minimal damage to the food. This improves the frozen food's texture once it is reheated. Although they are typically more expensive than traditional refrigerators, they are mostly used in hotels, restaurants, and food operation business.

 

On a blastchiller you can have two cycles:
-Positive cycle (from 70°C to 3°C at the core of the food): the maximum time requested from the HACCP law for reaching 3°C at the core of the product is 90 minutes;
-Negative cycle (from 70°C to -18°C at the core of the food): the maximum time requested from the HACCP law for reaching -18°C at the core of the product is 270 minutes.
The time to reach 3°C or -18°C depends from different factors will depend on several factors such as temperature, thickness, and quantity, amount of water, and so forth.

Available in Canada only.