How Blast Refrigeration Works
- Blast Chilling: Reduces cooked food from +70 °C to +3 °C within 90 minutes or less, minimizing bacterial growth.
- Blast Freezing: Reduces product temperature from +70 °C to –18 °C within 240 minutes, preserving cell structure and preventing ice crystal damage.
- Airflow Technology: High-velocity, evenly distributed cold air maintains uniform product cooling throughout the cabinet or room.
- Dual Mode Operation: Many units operate as both a blast chiller and blast freezer at the touch of a control panel.
