Questions and Answers

How can I frozen nourishments in the correct way in my restaurant?

Frozen procedure made by yourself has to be authorized by the local Medical Institution who has to check the structure’s capacity use to effectuate this process in the correct way. At this regard, it is necessary to have blast chillers and freezers with an adequate capacity corresponding to the quantity of food that needs to be frozen. During frozen process, it is important to keep in mind some cases that might happen during this procedure:

-    water inside food freezes producing as much tiny crystals as faster the temperature goes down; big crystals cause lacerations in food’s tissues and losing liquids during defrosting;

-    frozen process does not kill the bacteria content , but just immobilizes it, stopping its development. After defrosting, possible exudates facilitate the restarting of the bacterial activity;

-    low temperatures help lipidic substances’ oxidation (as fat and pigments) due to a major oxygen solubility, causing rancidity and colour changing;

-    sudden changing in temperature cause ice crystals’ recrystallization which can become bigger by time to time.

In order to obtain high quality frozen nourishment, it is important to follow these instructions:

-    use a blast chiller which freezes products in rapid time without overloading the freezing chamber;

-    if it is possible, freeze small product parts, first cleaning and dividing them in portions in order to speed up the process;

-    pack products in high healthy safety bags not much permeable and resistant to low temperatures; if it is possible vacuum-pack because it avoids the contact between food and air and reduces the exterior dehydration.

-    keep frozen products in freezers with temperature at or lower then -18°C avoiding the overloading of it and reducing sudden changing in temperature.

-    confezionare i prodotti in sacchetti ad alta barriera appositi, poco permeabili all’ossigeno e resistenti alle basse temperature;