Just-cooked food is at the top of its quality and flavour, but if it is served and consumed more than 2 hours later, it loses its original quality characteristics that ensure edibility.

 

 

 

 

 

• More taste and quality: Blast chilling avoids product dehydration and weight loss, thus improving and keeping taste and quality.

• Organization of the kitchen: Allows rationalizing your work in the kitchen.

• Correct freezing: Increases the safety of your products and keeps their original qualities.

• Haccp system: Protects your clients’ health.

• Less waste: Blast chilling increases the duration of food storage, allowing not to waste precious raw materials and increasing your turnover.

• Less energy consumption: Allows saving on energy consumption from cooking to storage.