Professional blast chillers

Blast chillers are designed to preserve the quality of food for longer, in perfect hygiene and safety conditions. Rapidly chilling or freezing any type of dish prevents the spread of bacteria and increases the life of foodstuffs without altering their sensory properties and consistency. They are equipped with highly innovative technologies that help professionals organise their day-to-day tasks.

ADVANTAGES OF BLAST CHILLING:
  • Unaltered quality and healthy food.
  • Longer life.
  • Respect for the primary material, without waste.
  • Lower Food Cost.
  • Optimised use of time.
  • More varied menu.
  • Faster service.
BLAST CHILLING

Blast chilling reduces the core temperature of the product from +90°C to +3°C within maximum 90 minutes. The temperature range in which bacteria grows at the fastest rate, between +65°C and +10°C, is therefore rapidly crossed so as not to compromise food safety and allow the products to be preserved for up to 5-8 days.

BLAST FREEZING

Traditional freezing transforms the liquids in foodstuffs into macrocrystals which alter their initial properties. Blast freezing reduces the core temperature of the product from +90°C to -18°C within maximum 240 minutes. Reaching the freezing temperature this quickly allows the formation of microcrystals that do not damage the product and allow preservation for up to a few months.

COOK & CHILL

Using this function, meals are rapidly cooled at the end of cooking, thus slowing the growth of bacteria responsible for altering the food, and protecting its sensory properties.

Smeg FoodService professional blast chillers:

BC5T2

Blast chillers, Electronic, 5 trays GN1/1 and EN 600x400
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BC5T2P

Blast chillers, Electronic, 5 trays EN 600x400
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BC5T2CC

Blast chillers, Electronic, 5 trays GN1/1 and EN 600x400
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BC5T1

Blast chillers, Electronic, 5 trays GN1/1
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