Blast chillers and shock freezers
Blast chillers and shock freezers are an important choice not only from the point of view of rules and regulations, but also and above all, in terms of working methods and of the quality of food.
Correct use of the blast chiller/freezer and fast freezing limits the weight loss of the product in the cooling phase (positive chilling). The result will be a soft succulent product which can be kept for longer and, after regeneration, will have all the flavour of a freshly cooked product. The blast chiller also allows you to program your work in the kitchen, using the time to build up stocks for the rest of the week. Correct use of the blast chiller ensures less waste, greater saving on time, higher earnings and a healthy tasty product.