Blast chillers

A blast chiller is a device that allows you to rapidly chill food, both hot and at room temperature, down to +3°C (positive blast chilling) or to freezing temperatures (negative blast chilling) such as -18°C or -40°C. This process, much faster than a standard refrigerator or freezer, helps preserve the quality, flavor, and nutritional properties of food by blocking bacterial growth and reducing the risk of ice crystals forming, which can damage the structure of food.

• Rapid cooling: The blast chiller drastically reduces the temperature of food in a short time, preventing the risk of spoilage.
• Optimal preservation: It allows you to store food in the refrigerator or freezer for longer periods, maintaining its organoleptic characteristics.
• Food safety: Rapid chilling reduces bacterial growth, making foods safer to eat, especially those that will be eaten raw or undercooked.

• Positive Chilling: Quickly chills hot food to a temperature of +3°C, ideal for refrigerator storage and to prevent evaporation and oxidation.
• Negative Chilling: Quickly freezes food to -18°C or -40°C, preventing the formation of ice crystals that damage food fibers and structure.
• Defrosting: Some models allow for controlled and rapid defrosting of food, preserving its quality.
• Low-Temperature Cooking: Some advanced blast chillers also offer the option of cooking food at low temperatures, preserving its properties.

• Professional Catering: Used in restaurants, pastry shops, ice cream parlors, and other businesses to ensure the freshness and safety of food, especially when preparing dishes that require extended storage times or that will be served raw.
• Home Kitchen: Increasingly popular in home kitchens, blast chillers allow for optimal food preservation and reduced waste.
• Regulatory requirements: In some cases, such as the preparation of sushi and sashimi, chilling is required by law to eliminate the risk of parasites.