−40 to +3 °C
Blast Chillers & Freezers
Blast chillers take cooked food from +70 °C to +3 °C within 90 minutes; blast freezers take it to −18 °C. Rapid cooling keeps food out of the bacterial danger zone and protects texture for cook-chill production.
- Core probe
- Soft and hard chill
- GN 1/1 trays
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