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
