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3.6.4. Temperatures
Avoiding having the cooked food to be blast chilled
and/or shock frozen remain for long at room temperature.
The more moisture is lost, the less food softness will be
preserved.
Start the blast chilling and/or shock freezing cycle as
soon as preparation and/or cooking has ended. Make
sure to put the food inside the blast chiller at a tempera-
ture that is not below +70°C. Cooked food can enter into
the blast chiller even at very high temperatures (>100°C),
as long as the chamber is pre-cooled. Remember
however that reference times for the cycles start at +90°C
(from +90°C to +3°C or the blast chilling cycle; from
+90°C to -18°C for the shock freezing cycle).
3.6.5. Preservation
Blast chilled and/or shock frozen food must be properly
covered and protected (with plastic wrap, a hermetic lid
or, even better, vacuum-packed) and marked with an
adhesive label upon which the content, day of prepara-
tion and the assigned expiration date are carried, with
indelible writing.
The blast chilled food must be preserved in
a refrigerated cabinet at a constant tempera-
ture of +2°C.
The shock frozen food must be preserved in
a freezer cabinet at a constant temperature
of -20°C.
Do not use the blast chiller as a normal refrig-
erator!
CONTENT
Preparation data
Expiration date
OK!!
NO!!
0
1
0
2
03
0
4
5
0
06
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