Blast chiller is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 ̊C degree C(46 ̊ C) 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. The method of preserving food is commonly used in food catering and in the preparation of ‘instant food’ as it ensures the safety and the quality of the food product.
The Blast Chill Refrigeration system is designed to quickly cool foods through the temperature danger zone most conducive to microorganism growth to assure food safety and quality. Rapid chilling also promotes increased product storage life and allows for greater labor productivity in the kitchen.
- Microprocessor with 3 Food Probes
- Onboard Printer
- Download Data Capability to PC
- Four Chilling Function
- Blast chill
- Soft chill
- Flash chill
- Constant chill
- Color keyed Food Probes and Control System
- Automatic Hold Mode After Chilling Product
- Up to 75 Hour Memory
- Magnetic door Gaskets
- Door Handles
- Horizontal workflow door handles grunted for life.