Blast chilling of products allows the maintenance of most of the moisture contained in the food and avoids the formation of macrocrystals, retaining the organoleptic properties of the food.
Schock freezing allows for reaching a core temperature of -18ºC in less than 4 hours for the product's optimal preservation.
In both cases, we use a Blast Chiller..
Get to know our range of Blast Chillers & Shock Freezers. We offer a wide range in different sizes, both for trays and trollews: the ideal solution for each need.See products