Soft blast chilling is employed to cool
the product quickly to a core temperature
of +3°C with a constant air tempera-
ture of -2°C
Ideal for delicate, lightweight and thin
products: food tem-perature is lowered
quickly but without damaging the
outside. The food can be stored for 5/6
days.
Whether dealing with products that are
cold or at room tem-perature, or products
that have just been cooked, blast chill-
ing time from +65°C to +3°C must not
exceed 90 minutes.
Hard blast chilling is employed to cool
the product quickly to a core temperature
of +3°C with negative air temperature
during the first stage (-35°C) and
positive temperature during the
second stage (0°C). Ideal for products
that are dense, have a high fat con-tent,
come in large portions or are hard to
cool. The food can be stored for 5/6
days.
Whether dealing with products that are
cold or at room tem-perature, or products
that have just been cooked, blast chill-
ing time from +65°C to +3°C must not
exceed 90 minutes.
Blast freezing is employed to freeze the
product quickly to a core temperature of
-18° with an air temperature of -38°C
Ideal for increasing storage life of food
(weeks or a few months), quick blast
freezing preserves the product's original
visual, aromatic and flavour properties,
and stops macro crystals forming,
keeping quality and texture intact.
Whether dealing with products that are
cold or at room temperature, or products
that have just been cooked, blast chilling
time from +65°C to - 18°C must not
exceed 240 minutes.
5.3 HOLDING
At the end of the blast chilling/blast freezing cycle, the appliance automatically switches to holding mode, which
continues indefinitely and is only stopped using the manual stop command.
Do not use the blast chiller/blast freezer as a normal storage unit.
The chilled/frozen product should be kept in a suitable appliance (refrigerator/freezer).
Holding temperature at end of cycle
Soft: +3°C Hard: +3°C Blast Freezing: -20°C
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