Blast chilling is a technology that uses the well-known preserving properties of cold to maintain food hygiene and safety unaltered over time without affecting quality. Blast chilling or shock freezing not only stops the reproduction of the micro-organism that are naturally in food, but also helps to preserve the organoleptic and nutritional characteristics of food products and to extend their storage life.
Blast chilled or shock frozen food has the same quality taste and consistency of fresh prepared food and this is obtained saving plenty of time and money.
Applications
By integrating this profitable and indeed essential technology into food preparation activities Tagliavini blast chillers are the first-class partner of every professional.