Food Refrigeration

A blast chiller is a device that quickly lowers the temperature of the introduced foodstuff, either fresh or pre-cooked, maintaining its peculiarities during storage. The speed at which the chilling or freezing takes place is fundamental, as it determines the quality of your dishes at the time of serving.

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). 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 the quality of the food product.

• Pharmaceutical storage
• Hotels and restaurants
• Food and retail service
• Milk and dairy storage
• Fruit, vegetable and cooked food
• Floriculture
• Food processing
• Retail distribution (Cold chain)