+90\u00b0 \u2192 +3\u00b0C<\/p>\n
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\u00b0C. 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\u00b0C and +10\u00b0C. The final result is the preservation of the quality, colour and fragrance of food.<\/p>\n
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Blast freezing<\/h2>\n\n+90\u00b0 \u2192 -18\u00b0C<\/p>\n
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\u00b0C, quickly lower the temperature at the core of food to -18\u00b0, 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<\/p>\n<\/div>\n
![\"\"](\"https:\/\/www.ankostopoulos.gr\/wp-content\/uploads\/2022\/06\/blast-freezing-2.png\")
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\n\n\n\n\n\nBenefits<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n\n\nReduction in bacterial growth<\/strong><\/p>\nBacterial proliferation is very high when food is at a temperature of between+65\u00b0C and +10\u00b0C. Around +37\u00b0C the number of bacteria doubles every 20 minutes. Tecnomac blast chillers allow to \u201ccross\u201d the range of hazardous temperatures quickly, taking the core of food to +3\u00b0C in less than 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving its quality, longevity and safety.<\/p>\n
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![\"\"](\"https:\/\/www.ankostopoulos.gr\/wp-content\/uploads\/2022\/06\/\u03c0\u03bb\u03b5\u03bf\u03bd\u03b5\u03ba\u03c4\u03ae\u03bc\u03b1\u03c4\u03b1-shock-freezer-2.jpg\")
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Description<\/b><\/h2>\n\n- Blast chilling \/ Shock freezing<\/strong>
\nThe most advanced solutions of chilling\/freezing for the best product quality and hygiene.<\/li>\n- Thawing<\/strong>
\nThawing by forced ventilation.<\/li>\n- Conservation<\/strong>
\nConservation cycles available for any type of product<\/li>\n- Ice Cream<\/strong>
\nThe specific function to produce the perfect ice cream.<\/li>\n<\/ul>\n <\/p>\n
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Technical features<\/h2>\n\n\n<\/div>\n<\/div>\n<\/div>\n\n\n![\"Evaporator_immagine\"](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=726860065f5184350ec57881a1c5dfde.jpg\")
<\/div>\n\nEvaporator<\/b><\/p>\n\nEasy to inspect and with hot gas defrosting, painted in order to avoid corrosion risk. Indirect air flow.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n![\"USB](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=15639182485c4806c1f6a34699a959c5.jpg\")
<\/div>\n\nUSB recorder<\/b><\/p>\n\nData Saving and programs backup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n![\"Ozone](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=6b7ec070534fe40f41738e2d79724f05.jpg\")
<\/div>\n\nOzone Sanification (optional)<\/b><\/p>\n\nSanitizes the blast chilling chamber after cleaning the machine. Useful also to sanitize working tools<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n![\"Pressed](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=7b0c50c4c11ab9f9b96b4bf0a4535ede.jpg\")
<\/div>\n\nPressed internal floor<\/b><\/p>\n\nTo guarantee an easy cleaning and maximum hygiene.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n![\"Dual](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=9caa10b4d3e58b0b89a424fb56f44790.jpg\")
<\/div>\n\nDual suitability trays rack<\/b><\/p>\n\nEasily 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n![\"Core](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=306ba92512a49e6fc75c34a305c21dc6.jpg\")
<\/div>\n\nCore probe<\/b><\/p>\n\nAutomatically 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n![\"Cabinets-Body_immagine\"](\"https:\/\/www.tecnomac.eu\/image.php?objectType=content&imgname=19aa6ee0c67fe14e4a262b52953cb5ed.jpg\")
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+90\u00b0 \u2192 -18\u00b0C<\/p>\n
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\u00b0C, quickly lower the temperature at the core of food to -18\u00b0, 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<\/p>\n<\/div>\n
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Benefits<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n\n\n\n\nReduction in bacterial growth<\/strong><\/p>\nBacterial proliferation is very high when food is at a temperature of between+65\u00b0C and +10\u00b0C. Around +37\u00b0C the number of bacteria doubles every 20 minutes. Tecnomac blast chillers allow to \u201ccross\u201d the range of hazardous temperatures quickly, taking the core of food to +3\u00b0C in less than 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving its quality, longevity and safety.<\/p>\n
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<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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<\/p>\n
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Description<\/b><\/h2>\n\n- Blast chilling \/ Shock freezing<\/strong>
\nThe most advanced solutions of chilling\/freezing for the best product quality and hygiene.<\/li>\n- Thawing<\/strong>
\nThawing by forced ventilation.<\/li>\n- Conservation<\/strong>
\nConservation cycles available for any type of product<\/li>\n- Ice Cream<\/strong>
\nThe specific function to produce the perfect ice cream.<\/li>\n<\/ul>\n <\/p>\n
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Technical features<\/h2>\n\n\n<\/div>\n<\/div>\n<\/div>\n\n\n<\/div>\n\nEvaporator<\/b><\/p>\n\nEasy to inspect and with hot gas defrosting, painted in order to avoid corrosion risk. Indirect air flow.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n<\/div>\n\nUSB recorder<\/b><\/p>\n\nData Saving and programs backup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n<\/div>\n\nOzone Sanification (optional)<\/b><\/p>\n\nSanitizes the blast chilling chamber after cleaning the machine. Useful also to sanitize working tools<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n<\/div>\n\nPressed internal floor<\/b><\/p>\n\nTo guarantee an easy cleaning and maximum hygiene.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n<\/div>\n\nDual suitability trays rack<\/b><\/p>\n\nEasily 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n\n<\/div>\n\nCore probe<\/b><\/p>\n\nAutomatically 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Reduction in bacterial growth<\/strong><\/p>\n Bacterial proliferation is very high when food is at a temperature of between+65\u00b0C and +10\u00b0C. Around +37\u00b0C the number of bacteria doubles every 20 minutes. Tecnomac blast chillers allow to \u201ccross\u201d the range of hazardous temperatures quickly, taking the core of food to +3\u00b0C in less than 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving its quality, longevity and safety.<\/p>\n <\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n Evaporator<\/b><\/p>\n Easy to inspect and with hot gas defrosting, painted in order to avoid corrosion risk. Indirect air flow.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n USB recorder<\/b><\/p>\n Data Saving and programs backup.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Ozone Sanification (optional)<\/b><\/p>\n Sanitizes the blast chilling chamber after cleaning the machine. Useful also to sanitize working tools<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Pressed internal floor<\/b><\/p>\n To guarantee an easy cleaning and maximum hygiene.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Dual suitability trays rack<\/b><\/p>\n 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Core probe<\/b><\/p>\n 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/h2>\n
Description<\/b><\/h2>\n
\n
\nThe most advanced solutions of chilling\/freezing for the best product quality and hygiene.<\/li>\n
\nThawing by forced ventilation.<\/li>\n
\nConservation cycles available for any type of product<\/li>\n
\nThe specific function to produce the perfect ice cream.<\/li>\n<\/ul>\nTechnical features<\/h2>\n
<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
![\"\"](\"https:\/\/www.ankostopoulos.gr\/wp-content\/uploads\/2022\/06\/2020-06-22-2-2.png\")
<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"