Cabinet Blast Chillers

The capacity of this blast chiller varies from 11 kg to 51 kg. The mode of operation is very easy. There is a menu driven dial that has to be turned to select the required program. This machine can blast chill from +70 degrees Celsius to +3 degrees Celsius in ninety minutes. The entry temperature is up to +90 degree Celsius. There is an automatic hot function and an automatic defrosted and smart defrost function. These facilities ensure minimum energy usage and optimum performance. The Info Update Screens display all the information that is required. The air circulation system causes proper chilling and protects the food surface. The products are made available on castors for easy cleaning and flexibility.

Modular Blast Chillers

The capacity of this blast chiller varies from 75 kg to 250 kg. To cater to different trolley sizes there are two door opening widths of 700 mm and 900 mm. This also has a menu driven dial to select the program. Different standard combi-oven trolleys are acceptable. The standard exterior is the robust white laminate of 304 grade stainless steel. When door is opened, operator friendly fans cut-out. For data management and retrieval, HACCP software is present in three formats. This machine can also blast chill from +70 degrees Celsius to +3 degrees Celsius in ninety minutes. The entry temperature is up to +90 degrees Celsius. Thus the food safety requirements are exceeded.

Advantages of Blast Chillers

Safety of food is the prime reason to buy this device. Operators experience that better food quality, decreased labor and food cost savings are the other advantages. Food cost is improved by strict portion control thereby reducing waste. The cooked product yield is more because greater moisture is retained. Rapid chilling avoids the deterioration that starts at the end of the cooking procedure. When compared to an ordinary freezer, the food products that are flash frozen have better quality as large ice crystals are not formed. These can damage tissues and alter food textures. In large batches, rapid cooling results in a long shelf life of the food product. As compared to small batch cooking labor is saved. The Food and Drug Administration Food Code has decided that food should be cooled from 140 degrees Fahrenheit to 41 degrees Fahrenheit in six hours.