The best natural systems to extend the food shelf life, preserving its freshness. Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and savour of foods is often linked to the right amount of moisture content in food. Tecnomac Chill Touch Roll-in performs the functions of:
Blast chilling
+90° → +3°C
All food cooked and left to cool slowly loses its finest qualities. Tecnomac blast chillers make it possible to lower the temperature at the core of foods that have just been cooked, down to +3°C. The speed of such process is essential since it allows a reduction in the bacterial proliferation that is particularly critical while food is at temperatures between +65°C and +10°C. The final result is the preservation of the quality, colour and fragrance of food.
Blast freezing
+90° → -18°C
The blast freezing process is the best process to store food for many months. Tecnomac blast freezers, thanks to their powerful refrigeration system with an air temperature of -40°C, quickly lower the temperature at the core of food to -18°, thus avoiding the macrocrystallization and granting perfect and long-lasting preservation of all the original qualities of the food. After defrosting, there will be no loss of liquid, firmness or savour
Benefits
Reduction in bacterial growth
Bacterial proliferation is very high when food is at a temperature of between+65°C and +10°C. Around +37°C the number of bacteria doubles every 20 minutes. Tecnomac blast chillers allow to “cross” the range of hazardous temperatures quickly, taking the core of food to +3°C in less than 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving its quality, longevity and safety.
Up to 30% Time saved
Thanks to the longer shelf life of blast-chilled food, it is possible to plan production better and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day. All this while always maintaining the highest quality of served foods.
Waste Reduction
Additionally blast chilling/freezing increases the shelf life of foods, allowing the operator to have more time to use the foods, thus greatly reducing waste.
Description
- Blast chilling / Shock freezing
The most advanced solutions of chilling/freezing for the best product quality and hygiene. - Thawing
Thawing by forced ventilation. - Conservation
Conservation cycles available for any type of product - Ice Cream
The specific function to produce the perfect ice cream.
Technical features
Door
Right hinged door
Core probe
Automatically controls the length of the blast chilling cycle; conic shaped, can be easily removed after the cycle, no heating needed. The double probe is available as an option.
Condensing unit
Easily removable for cleaning, it is designed to facilitate the chilling air flow, increasing the machine efficiency. Suitable for both GN1/1 and EN 600 x 400 mm trays.
Ramp
Insulated floor with external ramp
USB recorder
Possibility to export programs list, alarms list and also software upgrades from the USB (optional)
Evaporator
Fan blades in composite resin
