Blast chiller/Shock freezer type 12

Features

A blast chiller is a device for removing rough heat, quickly cooling, and quickly freezing food. It can hold freshly cooked hot food, and traps moisture, aroma, and color that would have been lost along with the steam, keeping the flavor of the food and keeping it juicy.

Ensuring food safety

Blast chillers prevent the growth of bacteria by passing food through the temperature range where bacteria grow (approximately 10 to 60°C) in a short period of time using cold air of up to -40°C. They also prevent the adhesion of falling bacteria and the intrusion of insects and foreign objects, thereby ensuring food safety.

Locks in the flavor and aroma

Normally, cooked food loses moisture, aroma, color, etc. along with the steam as it cools. By rapidly cooling food with a blast chiller, the “flavor, aroma, moisture, etc.” can be tightly locked in and the flavor can be retained, so the food can be delicious even after reheating. It also prevents overcooking after heating.

Improve work efficiency

This significantly reduces the time previously required for cooling and removing heat. In addition, food can be stored in a hotel pan, so any shape of food can be used. As food can be stored hygienically, large-scale cooking and planned cooking using cook-chill are also possible.