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The Benefits
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Greater Profits
TIME SAVINGS UP TO 30%
Thanks to the longer shelf life of blast chilled
food, it is possible to plan production better
and prepare larger quantities of dishes and
semi-processed foods in advance, without
having to repeat the process every day. All
this while always keeping the quality of the
served foods high.
SAVINGS ON PURCHASES
Thanks to the long shelf life of shock frozen
foods, keeping their original qualities
unchanged, it is possible to purchase
seasonal ingredients when they are less
expensive and of better quality.
WASTE REDUCTION
Blast chilling/freezing increases shelf life of
foods, leaving all the time to use the foods
prepared in advance and the raw materials,
with high reduction of waste.
LESS WEIGHT LOSS
After cooking, food releases moisture by
evaporation. Blast chilling immediately after
cooking stops evaporation, thereby reducing
the loss of water and therefore weight.
If the product is sold by weight, revenue can
be increased by up to 7%.