The blast chiller is an essential kitchen equipment used to cool down food in an extremely rapid way, bringing it in less than 90 minutes from the cooking temperature to the temperature of + 3 ° in the heart of the product. This treatment allows eliminating dangerous food bacteria as Anisakis and it extends the average life of every food. In Italy, the use of Blast Chillers is compulsory when serving raw fish. During the freezing process obtained with a blast chiller, the organoleptic quality of the food does not change. The blast chiller technology is widespread in professional kitchens, restaurants, pastry shops, catering companies, ice-cream shops, hospitals, airlines and so on. This treatment extends the average life of the food because the cold contrasts bacterial growth (bacteria multiply faster between +8 ° C and +68 ° C) and destroys any parasite in the food, it allows saving time and money and supports the food safety.
The VISION Blast Chillers, designed by Coldline in Italy, come with the best technology in the industry. They are a multi-function equipment that incredibly improves the performance of a professional chef. The VISION blast chillers can be used for blast chilling, freezing, store, prove and thawing thanks to a technology that dynamically manages temperature, ventilation intensity, and humidity levels. Blast chillers are now a common tool in pastry laboratories, but traditional models are used during the day and unused at night. With VISION, you can use the machine round the clock, recouping your investment in a very short time. You can blast chill and freeze during the day, gently thaw or prove your dough overnight, streamlining work and reducing personnel costs. With VISION your raw materials, semi-worked products, and creations are quickly, efficiently and accurately blast-chilled with cycles specifically designed for each of them. You will save time, reduce energy consumption, and soon see the quality and economic benefits.
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Unit 1/ 26 Gow Street
Padstow NSW 2211