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.