Questions and Answers
Blast chill food after cooking
Why blast chill food after cooking?
Cold has always been the best method for preserving food in a healthy natural way. At normal temperatures and humidity food develops high bacterial proliferation until it deteriorates and becomes harmful to our health. Lowering the core temperature rapidly inhibits micro-organism activity and the appearance and organoleptic properties of the food are not altered.
The possibility to prepare large quantities of food for use over time is a very useful tool for rationalizing work in the kitchen.