The Blast Freezer/Chiller is an essential piece of equipment for any catering business.
 
For the gelateria Blast Chilling the pans of gelato at -18°C after the batch freezing process will maintain the structure of the gelato, thereby preserving the most elaborate designs for either display in the cabinet or for storage.
 
Once the gelato is placed in the display cabinet at -14°C, it will become malleable again.
 
Ideal for preparing gelato cakes, bavarois, mousses, single portions, and all cold pastries, the blast chiller is essential for speeding up chilling times ensuring safety and compliance with hygiene standards.
 
Defrosting is perfectly homogeneous.
 
For the pastry industry, positive rapid blast chilling at +3°C, of cooked products such as desserts, pastries, cake bases, focaccias, etc... retain their freshness for 5-6 days. In just a few minutes they are ready for consumption, without altering the flavour, colour or texture of the product.
 
With rapid negative blast chilling at -18°C of raw or cooked products such as sponge cake, shortcrust pastry, croissants, etc... keeping their cellular structure intact, guaranteeing perfect preservation for a few months ensuring constant supply of convenient baked goods. They can be brought back to room temperature in 15-20 minutes or in the microwave in 30 seconds, maintaining perfect shape and consistency.