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Blast chilling preserves your food’s flavor and aroma characteristics by preventing loss of aroma and moisture. Compared to conventional freezing, shock freezing produces micro-crystals that do not damage tissue structure. This allows your food to maintain a desirable texture even after thawing.
After blast chilling, food can be safely preserved for up to five days at a temperature of 37°F to 39°F. With shock freezing, food can be safely preserved for months at 0°F.
Food can be kept fresh for longer periods of time to permit refrigeration of items that would normally be thrown out. These savings can be very significant over time.
Blast Chillers and Shock Freezers make batch cooking more practical, enabling you to maximize the productivity of your kitchen staff and reduce labor costs without compromising quality.
Cooling food too slowly is the main cause of food-borne illnesses. Blast chillers/shock freezers keep your food safe by accelerating food through the danger zone between 140°F and 40°F — the ideal temperature for bacteria reproduction.
Blast chillers allow you to prepare more dishes in advance to keep them held at a safe temperature and then finish them on-demand.
Thermo-Kool blast chillers and shock freezers can prevent cooked products from losing as much as 8% of their weight during cooling. For cooked liquids, up to 15% of evaporation losses can be prevented.
Blast chilling preserves your food’s flavor and aroma characteristics by preventing loss of aroma and moisture. Compared to conventional freezing, shock freezing produces micro-crystals that do not damage tissue structure. This allows your food to maintain a desirable texture even after thawing.
After blast chilling, food can be safely preserved for up to five days at a temperature of 37°F to 39°F. With shock freezing, food can be safely preserved for months at 0°F.
Food can be kept fresh for longer periods of time to permit refrigeration of items that would normally be thrown out. These savings can be very significant over time.
Blast Chillers and Shock Freezers make batch cooking more practical, enabling you to maximize the productivity of your kitchen staff and reduce labor costs without compromising quality.
Cooling food too slowly is the main cause of food-borne illnesses. Blast chillers/shock freezers keep your food safe by accelerating food through the danger zone between 140°F and 40°F — the ideal temperature for bacteria reproduction.
Blast chillers allow you to prepare more dishes in advance to keep them held at a safe temperature and then finish them on-demand.
Thermo-Kool blast chillers and shock freezers can prevent cooked products from losing as much as 8% of their weight during cooling. For cooked liquids, up to 15% of evaporation losses can be prevented.
28.75" x 25.38" x 68.13"
25.25" x 25.38" x 32.13" High
54" x 32.50" x 74.75" High
54" x 25.38" x 68.13" High
25.25" x 26.13" x 32.88" High
55.13" x 32.63" x 34" High
3232.38" x 35.50" x 43" High
32.38" x 35.5" x 39" High
32.38" x 35.50" x 66.88" High
50" x 36" x 84" High
50" x 36" x 86" High
62" x 47.5" x 86.75" High
62" x 47.5" x 87" High
62" x 47.5" x 86.75" High
62" x 47.5" x 87" High
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62" x 91" x 86.75" High
62" x 91" x 87" High
62" x 134.5" x 86.75" High
62" x 134.5" x 87" High
