What is a blast chiller?

A blast chiller is a dynamic cooling tool that quickly lowers the temperature inside the chamber. This will suddenly stop the ageing of the product. Its use for storage purposes (+3°C) allows you to quickly cool products, exceeding the room temperature threshold, where there is the greatest bacterial proliferation, and guaranteeing the product is completely intact, a reduction in the dispersion of liquids responsible for product dehydration and deterioration over time, as well as weight loss and overcooking. Its use for freezing purposes (-18°) makes the product inert in an extremely short period of time and avoids the leakage of liquids and resulting formation of macro crystals responsible for the deteriorated quality of the product once defrosted.

BETTER QUALITY

 

The Polaris technology allows to cool (+3°C) or deep freeze (-18°C), blocking all potential degenerative factors of the product, such as the bacterial count, oxidation, overcooking and weight drop, responsible for the physiological deterioration of the food product.


 

IMPROVES FOOD SAFETY

By slowing down or blocking the degenerative cycle, the blast chiller keeps food properties unaltered, guaranteeing optimal storage over time.


 

ENSURES FAST SERVICE

With the blast chiller, you can quickly meet requests and offer faultless service quality, optimising organisation and ensuring products are always available.


 

GUARANTEES CONSISTENT QUALITY

The blast chiller allows for higher production under entirely safe conditions and retains the properties of products over time. This guarantees linear quality for a far wider demand in terms of time.


 

EXTENDS PRODUCTS’ SHELF LIFE

With Polaris cooling or deep freezing, your food can be stored for much longer, always giving you the opportunity to cope with swinging demand.

PROFITS IN EVERY PROCESS

 

Using a professional blast chiller in the kitchen offers a series of benefits that can be extremely relevant in the company’s income statement, allowing for considerable savings. For instance, with blast chilling you can:

IMPROVE THE ORGANISATION OF PRODUCTION PROCESSES

The blast chiller allows you to produce larger amounts in one go, guaranteeing consistent results, optimising your time and giving you the chance to focus on carrying out other activities.

REDUCE WASTE

The blast chiller allows you to use only what you need and keep the remainder, avoiding the risk of producing too much or too little and having to throw away what you do not sell in a few days.

OPTIMISE PURCHASES

With the blast chiller you can purchase larger amounts of seasonal products and plan how to use them over time, at a very affordable price (this is only one of the many little secrets to save money).

MEET PEAKS IN DEMAND

With the blast chiller you can guarantee clients a consistently optimal service speed, without risking a loss of sales due to a lack of product.

BLAST-CHILLING TYPES AND PARAMETERS

+3°C

COOLING FROM +90°C TO +3°C

90′ MAX

SOFT
Gradual cooling suitable for small or delicate food.

HARD
A more intensive process in terms of temperature, suitable for thick food.

-18°C

DEEP FREEZING FROM +90°C TO -18°C

240′ MAX

SOFT
Gradual cooling that ensures the right balance in the deep freezing curve, suitable for food right out of the oven.

HARD
Suitable for raw food, at room temperature or particularly thick.