Delfield Blast Chillers/Shock Freezers Brochure & Specs

Contents

Delfield Blast Chillers/Shock Freezers Brochure & Specs Manual pdf 4 page image

Shock freezingWe all know what frozen food is, but perhaps wedon't all know that the food's organolepticqualities are maintained only if the freezing isdone quickly (shock freezing).During the process of freezing, all the watermolecules turn into crystals, the faster thefreezing the smaller the crystals: it is only with amicro-crystallization of the water that the foodmolecules are not destroyed.Thanks to an air temperature of -40oC, theTecnomac blast freezer lowers the temperature atthe core of the food to -18oC in under 240 min, asufficient time to obtain micro-crystallization,keeping all the qualities of the food whole.After defrosting, there will be no loss of liquid,firmness or flavour.+194 oF -0 oF+194oF-0 oF32oFWITHOUT BLAST FREEZER:MACRO-CRYSTALSWITH BLAST FREEZER:MICRO-CRYSTALS0The FunctionsByShock freezingWe all know what frozen food is, but perhaps we don’t all know thatthe food’s organoliptic qualities are maintained only if the freezing isdone quickly (shock freezing).During the process of freezing, all the water molecules turn intocrystals, the faster the freezing, the smaller the crystals: it is only witha micro-crystallization of the water that the food molecules are notdestroyed.Thanks to an air temperature of -40˚F, the ConvoChill blast freezerlowers the temperature at the core of the food to 0˚F in approximately240 minutes, a sufficient time to obtain micro-crystallization, keepingall the qualities of the food whole. After defrosting, there will be noloss of liquid, firmness or flavor.Shock freezingWe all know what frozen food is, but perhaps wedon't all know that the food's organolepticqualities are maintained only if the freezing isdone quickly (shock freezing).During the process of freezing, all the watermolecules turn into crystals, the faster thefreezing the smaller the crystals: it is only with amicro-crystallization of the water that the foodmolecules are not destroyed.Thanks to an air temperature of -40oC, theTecnomac blast freezer lowers the temperature atthe core of the food to -18oC in under 240 min, asufficient time to obtain micro-crystallization,keeping all the qualities of the food whole.After defrosting, there will be no loss of liquid,firmness or flavour.+194 oF -0 oF+194oF32oFWITHOUT BLAST FREEZER:MACRO-CRYSTALS0