Delfield Blast Chillers/Shock Freezers dont+194 F, +194ShockοοF freezing-0 οοF, The Functions

The Functions

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Shock freezing

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We all know what frozen food is, but
all know that the food's

qualities are maintained only if the freezing is done quickly (shock freezing).

We all know what frozen food is, but perhaps we don’t all know that During the process of freezing, all the water

the food’s organoliptic qualities are maintained only if the freezing is molecules turn into crystals, the faster the

done quickly (shock freezing).

freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food moleculesDuringarethenotprocessdestroyedof .freezing, all the water molecules turn into

crystals, the faster the freezing, the smaller the crystals: it is only with Thanksa microto -ancrystallizationair temperatureof theofwater-40οοC,thatthethe food molecules are not Tecnomacdestroyedblast. freezer lowers the temperature at

the core of the food to -18οοC in under 240 min, a

sufficieThankst timeto antoairobtemperatureain micro-crystallization,of-40˚F, the ConvoChill blast freezer keepinglowersall thethequalitiestemperatureof the foodat thewholecore. of the food to 0˚F in approximately After defrosting, theresufficientw ll be no loss of liquid,

240 minutes, a time to obtain micro-crystallization, keeping firmness or flavour.

all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavor.

+194οοFWITHOUT BLAST FREEZER:

MACRO-CRYSTALS

32οοF

WITH BLAST FREEZER:

MICRO-CRYSTALS-0οοF

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