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WHY THE BLAST CHILLING? WHAT IS THE BLAST CHILLING?
The business philosophy of the TECHFROST S.R.L. Company is targeted to the improvement of the professional refrigeration’s equipments.
TECHFROST S.R.L. wants to improve and guarantee the quality of your products.
It’s important to remind that during the phase of baking of foods, the high temperature destroys great part of the present bacteria, therefore to a temperature of approximately 90°C a product can be considered healthy from the hygienic point of view.
Once cooked the food, the phase of cooling is most dangerous from the hygienic point of view in that all the foods getting cool, stretch to deteriorate themselves because of the fastest proliferation of the present bacteria in the air and of the spores survivors to the baking.
The range of temperature to the inside of which we have the maximum bacterial development is between +70°Cand +3°C. To comply with this problem is necessary one suitable instrument to prevent or to slow down the bacterial proliferation.
The only system in order to avoid the damaging, consists in quickly freezing the products, so that all the liquids of the food are transformed in micro crystals, thanks to the fast penetration of the cold.
The micro crystals to difference of the macro crystals that are make with a slow freezing, do not damage the tissue structure of the product, and once defrosted, is made that it keeps its initial consistency, without loss of liquids and heat or changes of taste, consistency and weight. With this system it’s possible to frozen with optimal results also the delicate products and it’s possible to prepared anytime, in the full respect of the enforced norms, personalize products, it’s possible to prepare periodically them and with remarkable saving of time.
The fast blast chilling consists in cooling fastly the product from the temperature of +90°C (and in additional) until +3°C to the heart till the maximum time of 90°C.
The blast freezer, or fast freezing it is instead the cycle that takes the products cooked or uncooked to -18°C, from the initial temperature (of 90°C and in additional) in the maximum time of 4 hours, without damaging the product thanks to the speed and delicacy of the process.
Thanks to these performances, and on line with the communitarian and international directives, the blast chiller TECHFROST is necessary instrument for your job.
The blast chiller TECHFROST is correctly used in:
• Pastry
• Gastronomy
• Ice cream
• Bakery
With TEHFROST you have the risk under control!!!
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The blast chilling and fast freezing allow to obtain thanks to the continuous improvements coughed up and proposed from TECHFROST a new work system, more fast and ideal for dealing all your products from that uncooked and semi – finished (exp. croissant, bases for cakes, etc.) to those already cooked, also the most delicate, maintaining them fresh and as just prepare.
The blast chillers and the fast blast freezers TECHFROST became a new work force for your laboratory, increasing considerably profits and quality with rhythms of work decidedly less stressful.
• Work realization
• Reduction of the scrap
• More productivity
• Elevated, constant quality and guaranteed MORE SPACE TO YOUR PASSIONS
• More hygiene
• Products always available for the sale
• Better quality of your life
• Better management of the human resources
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Since many years the blasts chillers and freezers TECHFROST value and improve the production of artisan ice cream, ice cream cakes and semi colds.
Thanks to a search that puts in first point the requirements of the ice cream masters, TECHFROST succeeds to propose instruments adapted to the requirements of every kind of laboratory.
The fast blast chilling cycle guarantees the fast hardening and the perfect conservation of the ice cream specialties, with the following concrete advantages:
• Breathtaking increase of the duration of the ice cream
• Better working of the expositive display windows
• Medial quality by far superior
• Reduction production costs
• Reduction costs of staff
• Reduction energetic consumption
• More spread
• Deep freezing of the fresh fruit
• It’s possible to expose immediately the ice cream in the display windows
• It’s possible to block the decoration in the tubs
• Maximum “overrun” keeping |
TECHFROST IN THE BREAD – MAKING
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The storage blast chiller TECHFROST opened new horizons and new markets to the artisan and industrial production of the bread and of the brioches. You can store uncooked food, partially or integrally cooked and leaved, keeping anyway the integrity and the fragrance.
Also the storage blast chiller TECHFROST allow to pass directly the products from the oven to the fast freezing maintaining absolutely unchanged the natural fragrance of the fresh product also those partially or completely cooked. The work cycle is completed also with the TECHFROST RETARDER PROVER CABINETS, where is possible to make a controlled leaven of the frozen products, before the baking in the oven.
Thanks to the TECHFROST system it’s possible to guarantee a reduction of the work time during the night time, remarkable increments of the profits through the reduction of the short weight which caused the evaporation and other advantages that, as for example:
• Work realization
• Reduction of the scraps
• Reduction of the short weight from 7% to 10%
• More productivity
• High and constant quality
• More hygiene
• Products always available for the sale
• Better quality of your life
• Better management of the human resources |
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The inadequate cooling of the food just cooked is the main cause of illnesses and poisonings. Blast chillers TECHFROST reduce drastically the temperature of foods blocked the bacterial proliferation and avoiding the exsiccation of the product keeping the organoleptic qualities.
All the cooked food can be blasted fastly to +3°C to the hearts keeping unchanged the quality, the taste, the organoleptic leaflets and the aspect. Refrigerated in the refrigerator until 5-7 days, allow a fastly regeneration and an unexceptionable service.
The fast frozen produces also the phenomenon of the micro crystallization of the present liquids in the foods, keeps the structure of the tissues and maintains therefore the quality also after the process of defrosting and regeneration.
The improvements more important offered from this new work system are:
• High quality of the dishes in every moment
• Better work organization
• Less weight lost
• Less scraps
• Alimentary safeness
• Time saving
• Cautious purchases
• Wide menu
• Respect of the hygienic-sanitary norms |
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