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ChillRapid
Blast chilling
All food cooked and left to cool slowly, to be
served later on, loses its finest qualities.
The main reason is the extremely high bacterial
growth that takes place while the food is at a
temperature of between +65
oC and +10oC.
The Tecnomac blast chiller makes possible to
lower the temperature at the core of foods that
have just been cooked, down to +3
oC in less
than 90 min., reducing bacterial proliferation and
dehydration of the food.
The final result is the preservation of the quality,
colour and fragrance of the food, extending its
shelf life.
All this enables the chef to work with a better
organization and more calmly, leaving more time
for creativity
.
+194
oF
+38oF
+68 oF
WITHOUT BLAST CHILLER:
BACTERIA RISK
WITH BLAST CHILLER:
FOOD SAFETY
+194
oF
+38oF
38
By
All food cooked and left to cool slowly, to be served later on, loses its
finest qualities.
The main reason is the extremely high bacterial growth that takes
place while the food is at a temperature of between +150˚F and +50˚F.
The ConvoChill blast chiller makes it possible to lower the
temperature at the core of foods that have just been cooked, down to
+38˚F in approximately 90 minutes, reducing bacterial proliferation
and dehydration of the food.
The final result is the preservation of the quality, color and fragrance
of the food, extending its shelf life.
All this enables the chef to work with a better organization and more
calmly, leaving more time for creativity.
Blast chilling
ChillRapid
Blast chilling
All food cooked and left to cool slowly, to be
served later on, loses its finest qualities.
The main reason is the extremely high bacterial
growth that takes place while the food is at a
temperature of between +65
oC and +10oC.
The Tecnomac blast chiller makes possible to
lower the temperature at the core of foods that
have just been cooked, down to +3
oC in less
than 90 min., reducing bacterial proliferation and
dehydration of the food.
The final result is the preservation of the quality,
colour and fragrance of the food, extending its
shelf life.
All this enables the chef to work with a better
organization and more calmly, leaving more time
for creativity
.
+194
oF
+38oF
+68 oF
WITHOUT BLAST CHILLER:
BACTERIA RISK
WITH BLAST CHILLER:
FOOD SAFETY
+194
oF
+38oF
38