Blast chilling is a method of cooling food quickly to a low temperature so it is safe from bacterial growth. Blast chillers allow the change of food temperature, to a core temperature, from +70ºC/80ºC to 3ºC in less than 90 minutes and keep the product temperature between 0ºC and +5ºC, depending on the maintenance temperature programmed. Quick cooling prevents food dehydration due to evaporation and inhibits bacterial growth, whilst quality, flavor and taste are maintained. Shock-freezing to a core temperature of -18ºC in less than four hours avoids the formation of ice crystals (macro-crystals) which can damage food cells, so when thawed the quality has been compromised.
In order to show the applications and advantages of using blast chillers, we have prepared a presentation that will hopefully be useful to our customers.
We take this opportunity to remind you that Sammic offers a wide range of blast chillers, both for cars and for GN trays or Rational. Blast chillers work well alongside vacuum packing machines and sous-vide cookers which can all be purchased from Sammic.