In the catering world it is extremely important to maintain the organoleptic quality of the dishes, in full compliance with the health and hygiene regulations so as to protect the health of the consumer.

Immediately after its preparation, if food is left at room temperature, it is almost instantly attacked by bacteria that can lead to a decay in the organoleptic characteristics and also lead to the development of diseases, which are very harmful to the body. In this case, one of the most used procedures to guarantee the healthiness of food is blast chilling, which consists in suddenly lowering the temperature to prevent bacteria from developing. The instrument that is used, the blast chiller, allows the temperature at the core of the product to be dropped from +70°/ +65°C (harmful for the product) to +3°C in the shortest possible time, while also increasing its preservation and keeping its organoleptic characteristics unaltered. The blast chiller is essential for treating raw fish as it also allows the temperature to be dropped to -18°/-20°C for at least 24 hours before it is served; this prevents the risk of contracting Anisakis, a parasite that can be very harmful to humans.

The blast chiller is an indispensable tool in all catering fields, from gastronomy to confectionery to ice cream. It allows the chef to plan and organise the kitchen work, increasing efficiency and always guaranteeing healthy and “intact” dishes in terms of fragrance and flavour. The blast chiller allowsthe pastry chef to work more effectively, reducing preparation times while respecting the quality and safety of the products; whereas, the blast chiller is essential for an ice cream maker so as to preserve all the characteristics of the product.

Blast chilling is therefore an indispensable practice so as to guarantee the healthiness of food products and obviously, the quality of the process is also very important; for this reason, technologically advanced machinery is essential.