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Your food goes bad! What is happening?

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You’ve heard many times the importance to maintain an unbroken cold chain, but have you ever wondered why?

As we have explained in the previous article, the blast chiller can really make a big difference in your day-to-day kitchen production.

The use of low temperature reduces the microbial activity and enzyme activity prolonging food’s shelf life. Two different temperatures are employed in low temperature namely chilling temperature and freezing temperature.

Both are essential at all stages of the product (from production to consumption), as this will maximise the safety and quality of food whatever its origin (agricultural, processed, etc.).

Food has to be at a stable temperature during all stages, from production, to storage, to transport, distribution, sale and consumption; otherwise will be exposed to pathogens growth.

How does this affect my business?

We all know that customer satisfaction is really important in order to build loyalty. This plus Haccp standards are two big reasons to take the utmost care of the ingredients we are using for every creation.

Blast chiller is a valuable assistant inside the kitchen thanks to its capacity to blast chill/freeze all kind of ingredients that will be used on the restaurant menu. This treatment will considerably extend the life of the products without losing any of their inner and external properties (color, structure, flavor, nutrients).

 

How do I know if the cold chain has been broken?

 

That is not easy to be done, but there are some indicators that can help you with frozen foods.

For example packaging condition: be aware if there is ice or frost inside. Check the time it takes for thawing, if it takes less than usual it’s a clear massage that food was preserved in bad conditions.

As you can see, keeping the cold chain intact is fundamental for both you and your customers. If you want to guarantee high quality and safety plates check out Irinox blast chillers  >>

 

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