A blast chiller, for evenly lowering the temperature of a product
Blast chilling is similarly related to blast freezing in that it is capable of evenly lowering the temperature of the product inside it at a very quick rate.
Blast chillers are used when reducing temperature because it is necessary to do so within a certain amount of time to avoid growth of bacteria.
This kind of refrigeration is widely seen in commercial and other large-service kitchens where large amounts of food may need to be stored at more critical temperatures. Blast chillers can resemble either conventional batch freezers or walk-in coolers, which makes them ideal for any non-residential building that may need to store food at refrigerated temperatures such as restaurants, cafeterias, and even stores.
Cryogenic Mini-Batch, our mini blast chiller
The
CES Mini Batch Freezer System is ideal where
cooling,
chilling or
freezing of hot baked products is required.
CES manufactures a complete line of cryogenic freezers for batch food processors in the bakery, red meat, fish, poultry, etc industries. The CES Mini Batch Freezer offers the benefit of
full cryogenic freezing or rapid crust
freezing and
chilling for handling and packaging of delicate or soft products, while using less floor space than the standard CES Batch Freezer.
For more information on our
blast chiller machinery, click
here.
