Tecnomac Blast Chiller Freezer

Blast chilling and blast freezing are the best natural systems to extend the shelf life of food. This is why Tecnomac, utilising its great experience in refrigeration, created the Tecnomac range of blast chillers / blast freezers. These machines are designed to improve the quality and organisation of the work in restaurants, cafes bakeries, nursing homes, hospitals, corrective services, production kitchens and ice cream shops. Great power, versatility and reliability are the most evident features of the Tecnomac blast chillers / blast freezers. Thousands of operators all over the world are already successfully using Tecnomac blast chillers / blast freezers, thus improving their work, leaving more time for creativity and many ways to SAVE money.  

Blast Chilling

All food cooked and left to cool slowly, to be served later on, loses its finest qualities. The main reason is the extremely high bacterial growth that takes place while the food is at a temperature of between +65°C and +10°C. The Tecnomac blast chiller makes it possible to lower the temperature at the core of the foods that have just been cooked, down to +3°C in less than 90 minutes, reducing bacterial proliferation and dehydration of the food. The final result is the preservation of the quality, colour and fragrance of the food, extending its shelf life. All this enables the chef to work with better organisation and more calmly, leaving more time for creativity.

Blast Freezing

We all know what frozen food is, but perhaps we don’t all know that the food’s taste, colour, odour, texture and safety are maintained only if the freezing is done quickly (blast freezing). During the process of freezing, all the water molecules turn into crystals. The faster and more efficient the freezing, the smaller the crystals. It is only with micro-crystallisation of the water that food molecules are not destroyed. Thanks to an air temperature of -40°C, the Tecnomac blast freezer lowers the temperature at the core of the food to -18°C in under 240 minutes, a sufficient time to obtain micro-crystallisation, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, firmness or flavour. Recently we performed a demonstration using a shock freezer to freeze strawberries and oysters. When we later returned these items to room temperature both the strawberry and oyster were in perfect condition. Something that wouldn't have been possible without a blast chiller.

Saving you money

Food, once cooked needs to be eaten or sold with 24 hours, according to the food code. The great advantage with Blast Chillers and Freezers is that by using them you can extend the shelf life on products to between 3-5 days, depending on the product. One of the greatest savings in this case is on staffing. Blast chilling enables you to better utilise your staff to produce more in batches, rather than on the daily requirements of your establishment. I know of chefs in clubs reducing the food wastage to almost zero by using blast chilling and combining that with portion control through vacuum sealing. Now, who wouldn't want that result?