Efficient food service operations depend on equipment specifically designed to
cope with the daily challenges involved in cooking, chilling and freezing food.
Bacterial and micro-organism multiplication is one of these challenges,
occurring when food is not chilled properly, and left at unsafe temperatures
for several hours.
Friginox Blast Chillers and Freezers are essential to any responsible food service
operation because they help to eliminate health risks associated with bacteria
and micro-organisms, yet still maintain high quality product.
Blast chilled food to be held for a maximum of 5 days.
Food to be held for 4 to 9 months depending on the type of product.
Food to be held for 6 to 12 months depending on the type of product.
+70˚C
+3˚C
+3˚C
+70˚C
Cooking
Blast Chilling
Holding
Regeneration
Serve
+70˚C
Raw Product
Serve or Cook
Serve
-18˚C
+2˚C to +4˚C
+70˚C
Cooked
Blast Freezing
Holding Cabinet
for Defrost
Regeneration
Serve
-20˚C
Holding Freezer
-18˚C
+2˚C to +4˚C
Blast Freezing
Holding Cabinet
for Defrost
-20˚C
Holding Freezer
