Tefcold BLC5-P Guide Rapide page 12

Bacterials destroyed
Bacterial acceleration
Bacterial reduction/stop
Blast Chillers
+70 °C to +3 °C
The blast chilling cycle reduce the product temperature from
+70 °C to +3 °C in 90 minuttes.
Bacterial generation is accelerating in the gap between +60 °C
and +10 °C, therefore it is essential to cool the product as fast
as possible.
Furthermore vitamins, taste and odour are preserved.
Should then be stored in normally chiller at +2 °C.
Blast Freezers
+70 °C to -18 °C
The blast freezing cycle reduce the product temperature from
+70 °C to -18 °C in 240 minuttes.
The fast reduction of the product temperature increases the
lifetime of the product.
Furthermore the quality is preserved without major loss of
weight, liquid and taste.
Should then be stored in normally freezer at -20 °C.
Bacterials in general
Chill Freeze
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