Blast chilling is the system thanks to which it is possible to lengthen the duration of foods maintaining their quality and fragrance. All foods, once cooked, quickly loose all of their initial characteristics because of natural bacterial growth. At the base of the bacterial proliferation causing this deterioration there are four factors: the type of food, humidity, time and temperature. With its range of King blast chillers Everlasting is able to appropriately control these factors bringing, within a maximum period of 90 minutes, the temperature at the heart of the products from +90° to +3°C. Thanks to this process, the subsequent storage period can last up to 5 or 6 days in complete safety.
Shock freezing +90°C / -18°C
To preserve the foods in a middle-long period maintaining their organoleptic characteristics, it is necessary to submit them to shock freezing up to -18°C at the heart of the product. Such a freezing process, lasting maximum 240 minutes, turns the food liquids into crystals of ice. With its range of King shock freezers, Everlasting is able to get very small crystals thanks to the fast penetration of the cold at the heart of the products, because the smaller the crystals, the better the quality of the products once thawed. Raw and cooked foods will not suffer losses of liquids, weight, consistency and taste and it will be possible to use and propose them in full safety as fresh products.
