Raw materials can be purchased in larger quantities when they are in season and at the best price. Blast chilled and shock frozen, they keep the same quality for several months.

Blast chilling drastically reduces food waste, helping you plan your purchases ahead and preserving the freshness of semi-finished or finished products.

The same quantities are produced in half the time, optimizing staff work and managing market demand and peak periods in advance.

Blast chilling perfectly preserves the quality, freshness and safety of food, managing the cold chain according to HACCP standards.

Blast chilling helps optimize production, as you can blast chill or shock freeze larger quantities of products as soon as you take them out of the oven or off the cooker.

Blast chilling and shock freezing greatly reduce bacterial proliferation, and food can be preserved perfectly for three times as long.