All fresh organic food products contain a natural bacterial load, which multiplies in favourable ambient conditions (certain temperatures and humidity levels) producing hazardous effects on consumer health, with the most dangerous thermal threshold being between +35°C and +65°C.
In this temperature range, bacterial multiplication is accelerated and microorganisms begin to develop between +10°C and +35°C.
Blast chilling means lowering the temperature in the centre of the product from +70°C to +3°C as quickly as possible, and in any case within 90 minutes. Blast chilling of a cooked product not only prevents bacterial proliferation but also prolongs product conservation time.
Our range of blast chillers consists of a collection of 5 products, from a 3 tray table top chiller and freezer through to a 14 tray variant which can chill 50kg of food or freeze 35kg.