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Bakery
During recent years the bakery field has undergone deep
transformations due to the increased use of the refrigeration
technology. The need of reducing night-shifts, manpower,
overtime hours and most of all, offering end users a wider choice
of products, are among the main reasons why blast freezers have
become an essential tool in all modern bakery workrooms.
Besides the blast freezing of raw, pre-cooked and cooked
products, the power and quality of Delfield blast freezers allow
freezing pre-leavened products ready to be put in the oven
(special kinds of bread, pizzas, focaccia bread, etc.), thus taking
maximum advantage of the potentials offered by the “refrigeration
techniques”.
Confectionery
A modern confectionery shop cannot avoid taking advantage of
blast freezing techniques. Not only shock freezing at 0˚F, but
also blast chilling at +38˚F, enables them to work more efficiently,
reduce preparation times, diminish storage space and increase
food quality and safety.
Thanks to the excellent performances of ConvoChill blast chillers/
freezers, chilling cycles are quick but gentle, and guarantee perfect
results for every confectionery product, raw or cooked, finished or
semi-finished.
Foodservice
Blast chillers are indispensable tools for chefs, since they give
restaurateurs the opportunity of planning and organizing their
activity in advance, offering customers a full and varied menu,
fast and efficient service, with total respect for the fragrance and
freshness of food.
The main advantage, besides the increased food safety (HACCP),
is the reorganization of kitchen work by eliminating work peaks
and the useless everyday repetition of the same preparations, for a
more efficient and effective working environment.
Ice cream
The creaminess of ice cream mainly depends on the presence of
micro air-bubbles and micro ice-crystals.
In order to maintain these special features, ice cream must be
shock frozen as soon as it leaves the whisker.
This operation, besides contributing to the formation of micro
ice-crystals, permits the formation of a thin surface barrier that
prevents both product “flattening” and air emission.
The outcome is a creamy, soft ice cream, ready to be served
or stored. Delfield blast freezers have a special shock freezing
function for ice cream.