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LeSS dehydraTIon
Blast chilling immediately stops the moisture
in food from evaporating, thereby preventing
dehydration. The fragrance and flavor of
foods is often linked to the right amount of
moisture contained in the food.
Quality Improvement
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.
reduCTIon In BaCTerIaL GroWTh
Bacterial proliferation is very high when food is at a temperature of b150˚F and +50˚F.
100˚F the number of bacteria doubles every 20 minutes.
The Delfield blast chiller makes it possible to “cross” the range of hazardous temperatures
quickly, taking the core of the food to +38˚F in approximately 90 minutes. This reduces the
quantity of bacteria in food after cooking to a minimum, improving food quality, organoleptic
properties and safety.
ComPLIanCe WITh haCCP STandardS
The blast chiller considerably improves food safety, ensuring full compliance with HACCP
standards
Summary of Contents for Blast Chillers/Shock Freezers
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