Blast chilling of food makes it possible to separate the preperation and cooking acitivites from the serving. This enables the kitchen to utilise preperation and cooking equipment in a more even manner throughout the day, resulting in a reduction in stress at peak periods.
A blast chiller is an integral part of any cook-chill operation, as the time taken to cool products is adecisive factor in preserving the apperance and taste of the food, preserving the vitamins and nourishment value and preventing the growth of bacteria. Food temperature and chilling time must be able to be controlled and monitored simply in order to control these decisive factors, in order to comply with the current requirements to chill food items (max. 50 mm thick) from +70°C to +3°C in 90 minutes in a cook-chill operation.
Item number:
815789950
ItemCode
KPS 20 CH
Equipped with:
Right hand hinged door, removable support for 5 x 1/1 GN trays
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