less dehydration
Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and flavor of foods is often linked to the right amount of moisture contained in the food.
Wider menu
The longer shelf life of blast chilled foods and
Quality Improvement
reduction in bacterial growth
Bacterial proliferation is very high when food is at a temperature of between +150˚F and +50˚F. Around +100˚F the number of bacteria doubles every 20 minutes.
The Delfield blast chiller makes it possible to “cross” the range of hazardous temperatures quickly, taking the core of the food to +38˚F in approximately 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving food quality, organoleptic properties and safety.
Compliance with haccp standards
The blast chiller considerably improves food safety, ensuring full compliance with HACCP standards
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