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“SOFT” BLAST CHILLING
Suited for delicate or
thin foods such
as rice, vegetables,
fried foods.
Suited for any food
product.
Working cycles
Very effective for
dense, greasy and
large-sized
foods.
“HARD” BLAST CHILLING
SHOCK FREEZING
Approx. 90 min
200
oF
38oF
32oF
-4 oF
CORE TEMPERATURE
AIR
Approx. 90 min
200 oF
38oF
32oF
-4 oF
68 oF
CORE TEMPERATURE
AIR
Approx. 240 min
200 oF
38oF
32oF
0 oF
-40oF
68 oF
CORE TEMPERATURE
AIR
38
38
0
F
F
F