Blast Chilling Blast chillers lower product core temperatures that have just been cooked down to +3 Deg C in less than 90 minutes. Thus reducing bacterial proliferation, dehydration, ensuring better preservation of quality, colour and fragrance of the food, as well as extending its shelf life.

 Blast Freezing During the process of freezing all the water molecules in a product turn to crystals. The faster and more efficient the freezing process the smaller the crystals, hence with blast freezing, the foods taste, colour, odour, texture and safety are maintained as of when the product was first produced or purchased.

 Why Blast Chilling / Freezing
• As New – The product is as good as the day created or purchased once opened or defrosted
• No Wastage / Reduced Labour - Prepare in larger batches
• Preservation - Reduce moisture loss / maintain yields
• Elimination – Control bacterias
• Preparation – Perfectly preserved foods (as made)
• All year round – Extending seasonality of products SPARK

TECNOMAC LARGER BLAST CHILLERS & FREEZERS A variety of models & sizes available. From smaller underbench to larger rack / trolley models, the range caters for every solution.
  Please contact your local HONAR representative.

Display: List / Grid
Sort By:
Model ..