Blast chilling
+194BlastοοFchilling+38οοF
+194 | F |
| +38 F |
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All food cooked and left to c | l slowly, to be |
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served later on, loses its finest οοqualities. |
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38 | |||||
The main reason is the extremely high bacterial |
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growth that takes place while the food is at a |
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All food cooked and left to cool slowly, to be served later on, loses its | |||||
temperature of between +65οοC and +10οοC. |
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| finest qualities. |
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The Tecnomac blast chiller makes possible to
lower theThetemainperaturereasonat theiscoretheofextremelyfoods that high bacterial growth that takes
have just been cooked, down to +3οοC in less
place while the food is at a temperature of between +150˚F and +50˚F.
than 90 min., reducing bacterial proliferation and dehydration of the food.
The finalTher sultConvoChillis the preservblasttionchillerof the quality,makes it possible to lower the
colour temperatureand fragrance ofatthethefood,corextendingof foodsits that have just been cooked, down to
shelf life.
+38˚F in approximately 90 minutes, reducing bacterial proliferation
All this enables the chef to work with a better
and dehydration of the food.
organization and mo e calmly, leaving more time for creativity.
The final result is the preservation of the quality, color and fragrance of the food, extending its shelf life.
All this enables the chef to work with a better organization and more calmly, leaving more time for creativity.
+68οοF
+38οοF
WITHOUT BLAST CHILLER: BACTERIA RISK
WITH BLAST CHILLER: FOOD SAFETY
By 
