The importance of using blast chillers

Commercial blast chillers are machines designed to quickly lower the temperature of food, so that they can go from 90 ° C after being cooked, to a cooling temperature of +3 ° C in a maximum of 90 minutes, thus preventing the multiplication of bacteria.

Our different ranges of mixed blast chillers with built-in freezing cycles can lower the temperature of the product to  -18 ºC in just 4 hours, thus achieving fast freezing of the food, meanwhile avoiding an increase in bacterial flora and the formation of macrocrystals.