Advantages and Benefits

A blast chiller and shock freezer is now an essential element in the kitchen, as it allows semi-finished food to be stored and production planned in advance. With this technology, preparations can be managed more flexibly, eliminating the uncertainty associated with last-minute orders and a large menu. You can cook during slower periods and blast chill preparations to +3°C in less than 90 minutes, ready to be stored and used in the following days. In this way, efficiency is optimized and periods of reduced uptime are better utilized.

Global food trends reveal that 53% of consumers are willing to spend more on healthier food. In order to ensure safe quality food, companies must adopt an integrated production system and processes that ensure healthy preparations, compliant with HACCP standards, and consistent quality, while optimizing economic and energy efficiency. A proper blast chilling, shock freezeing and storage system is essential to reduce the bacterial load and preserve nutrients, ensuring a better nutritional quality of the food.

Technology in the kitchen plays a crucial role in increasing the service speed. With traditional cooking and direct service methods, the ovens remain busy for a long time, making it difficult to meet demands in a short time. IRINOX blast chillers and shock freezers revolutionize this approach, and allow you to plan production beforehand and at less intense times, and then quickly regenerate them at the time of service. The result? Free ovens and unprecedented speed of service.

The traditional mode of production, based on cook-and-serve, involves a considerable amount of stress and unpredictability in managing orders, preparations and purchases. A blast chiller and shock freezer helps you overcome those limitations, by extending the food’s shelf life. For instance, preparations chilled with IRINOX can last from 3 to 5 days (an increase of 70%) or, using blast chilling and shock freezing combined with vacuum, up to more than 15 days (an increase of 500%). The cook and freeze method allows products to be stored for longer, cutting down waste almost completely, and significantly improving economic efficiency.