BLAST CHILLERS
Blast Chilling - Cooked food is cooled down in a very short period (90 mins) to a temperature of +3ºC, thus inhibiting proliferation of bacteria and preventing dehydration of the cooked food due to evaporation. Food can thus be stored perfectly for 5 to 7 days without altering it's original qualities.

"Hard" Blast Chilling - Process used when the thickness of the product to be cooled exceeds 2-3cm. Different air flow temperatures allow to speed up the penetration of cold into the product.

Shock Freezing - This function makes it possible to cool the product completely to a temperature of -18ºC in less than 4 hours. The rapidity of the process prevents formation of macrocrystals essential to ensure that the product retains it's original consistency and quality when thawed for use.

Automatic Preservation - At the end of every cycle (blast chilling or shock freezing), the appliance will automatically switch to the required storage temperature.