Delfield Blast Chillers/Shock Freezers manual Applications, Foodservice, Ice cream, Confectionery

Applications

During recent years the bakery field has undergone deep transformations due to the increased use of the refrigeration technology. The need of reducing night-shifts, manpower,

Bakery overtime hours and most of all, offering end users a wider choice of products, are among the main reasons why blast freezers have become an essential tool in all modern bakery workrooms.

Besides the blast freezing of raw, pre-cooked and cooked products, the power and quality of Delfield blast freezers allow freezing pre-leavened products ready to be put in the oven (special kinds of bread, pizzas, focaccia bread, etc.), thus taking maximum advantage of the potentials offered by the “refrigeration techniques”.

Confectionery

Foodservice

Ice cream

A modern confectionery shop cannot avoid taking advantage of blast freezing techniques. Not only shock freezing at 0˚F, but also blast chilling at +38˚F, enables them to work more efficiently, reduce preparation times, diminish storage space and increase food quality and safety.

Thanks to the excellent performances of ConvoChill blast chillers/ freezers, chilling cycles are quick but gentle, and guarantee perfect results for every confectionery product, raw or cooked, finished or semi-finished.

Blast chillers are indispensable tools for chefs, since they give restaurateurs the opportunity of planning and organizing their activity in advance, offering customers a full and varied menu, fast and efficient service, with total respect for the fragrance and freshness of food.

The main advantage, besides the increased food safety (HACCP), is the reorganization of kitchen work by eliminating work peaks and the useless everyday repetition of the same preparations, for a more efficient and effective working environment.

The creaminess of ice cream mainly depends on the presence of micro air-bubbles and micro ice-crystals.

In order to maintain these special features, ice cream must be shock frozen as soon as it leaves the whisker.

This operation, besides contributing to the formation of micro ice-crystals, permits the formation of a thin surface barrier that prevents both product “flattening” and air emission.

The outcome is a creamy, soft ice cream, ready to be served or stored. Delfield blast freezers have a special shock freezing function for ice cream.

By