The Blast Chilling cycle, the product temperature drops from 700C to 30C in 90 minutes.
The transition between 650C and 100C (ideal climate forthe proliferation of bacterial), so fast as to prevent any generation.
The Foodstuff can be kept for 8 days in normally chiller.Key Features:
TThe maximum storages is achieved through the rapid production of cold to allow the production of microcrystals that optimally preserve the cells of the foodstuff.
The Shock Freezing drops the temperature from 70°C to -18°C in a maximum time of 240 minutes. The food is quickly frozen and then be kept for months in normally freezer.Key Features: