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Blast chillers: what are they and what are their advantages?

Dec 10, 2013

Blast chilling is a method of cooling food quickly to a low temperature so it is safe from bacterial growth. Blast chillers allow the change of food temperature, to a core temperature,  from +70ºC/80ºC to 3ºC  in less than 90 minutes and keep the product temperature between 0ºC and +5ºC, depending on the maintenance temperature programmed. Quick cooling prevents food dehydration due to evaporation and inhibits bacterial growth, whilst quality, flavor and taste are maintained. Shock-freezing to a core temperature of -18ºC in less than four hours avoids the formation of ice crystals (macro-crystals) which can damage food cells, so when thawed the quality has been compromised.

In order to show the applications and advantages of using blast chillers, we have prepared a presentation that will hopefully be useful to our customers.

Sammic : full solutions

We take this opportunity to remind you that Sammic offers a wide range of blast chillers, both for cars and for GN trays or Rational. Blast chillers work well alongside vacuum packing machines and sous-vide cookers which can all be purchased from Sammic. 


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Subscribe to our newsletter

At Sammic, we take your personal data very seriously. This information is exclusively used by Sammic and your data will never be transferred to third parties. In compliance with data protection laws, we require your consent in order to send you news, updates and promotions.

We remind you that our emails always offer you the option to unsubscribe from our database if you wish.

We use Mailchimp as our marketing platform. When you click below to subscribe, you understand that your information will be transferred to Mailchimp for its processing. Get more information on Mailchimp's privacy practices.

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