Blast Chilling / Shock Freezing

Quickly lowering the temperature of food is a fundamental process to preserve for a long time its organoleptic properties.

Blast Chilling / Shock Freezing advantages

Prevent bacteria proliferation

The temperature range between +65 °C and + 10 °C where the highest bacteria activity can be observed is quickly passed through, thus minimizing proliferation

Preserves food inner structure

In the shock freezing process the water contained in the foods quickly freezes into micro-crystals which do not tear up the inner structure, as a slower process with macro-crystals formation would