Greater profits Time saving 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 is advance, without having to repeat the process everyday. All this while always keeping the quality of the served foods high. Saving 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 food 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%. Quality improvement Less dehydration Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and flavour of foods is often linked to the right amount of moisture contained in the food. Wider Menu The longer shelf life of blast chilled foods and semi-finished items makes possible to increase the number of courses offered, without complicating production organization.

Shock freezing

We all know what frozen food is, but perhaps we don¡¯t all know that the food¡¯s organoleptic qualities are maintained only if the freezing is done quickly(shock freezing).

During the process of the freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro-crystallization of the water that the food molecules are not destroyed.

Thanks to an air temperature of -40¡æ, the Kimchuan Blast freezer loers the temperature at the core of the food to -18¡æ in 240mins, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole.

After defrosting, there will be no loss of liquid, firmness or flavour.

Blast chilling

All food cooked and left to cool slowly, to be served later on, loses its finest qualities.

The main reasons is the extremely high bacterial growth that takes place while the food is at a temperature of between +65¡æ and +10¡æ.

The Kimchuan blast chiller makes possible to lower the temperature at the core of foods that have just been cooked, down to +3¡æ in less than 90mins, 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.

Kimchuan Refrigeration Technology Co.,Ltd

Experience Member 0 Chinese Supplier

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