Blast Chillers

All fresh organic food products contain a natural bacterial load, which multiplies in favourable ambient conditions (certain temperatures and humidity levels) producing hazardous effects on consumer health. The most dangerous thermal threshold is between +35°C and +65°C: in this temperature range, bacterial multiplication is accelerated. Microorganisms begin to develop between +10°C and +35°C. Blast chilling means lowering the temperature in the centre of the product from +70°C to +3°C as quickly as possible, and in any case within 90 minutes. Blast chilling of a cooked product not only prevents bacterial proliferation but also prolongs product conservation time.

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