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INDUSTRY
5.2.1 Description of the BLAST CHILLING cycles
Section 5
Instructions for use
Suitable for all delicate or thin products such as vegetables, pastries, bread, rice, and pasta. It gently
cools the product with chamber temperatures around 0°C. The cycle is finished when the product has
r3°C at the core or at the end of the set time.
1 - SOFT CHILLING
Suitable for all fatty or thick products such as meats, soups, and pies. It quickly cools the product with
chamber temperatures below 0°C. The cycle is finished when the product has r3°C at the
centre or at the end of the set time.
2 - HARD CHILLING
Suitable for all cooked products coming straight from a bread oven, the product is chilled to +3°C with
various temperature steps avoiding the igloo effect and retaining the moisture of the product. The cycle
is finished when the product has r3°C at the core or at the end of the set time.
3 - BREAD
Suitable for cooked pizzas of any thickness coming straight from an oven, the product is chilled to +3°C
with various temperature steps, avoiding the igloo effect and retaining the moisture of the product. The
cycle is finished when the product has r3°C at the core or at the end of the set time.
4 - PIZZA
Suitable for cooked quiches of any thickness coming straight from an oven, the product is chilled to
+3°C with various temperature steps, avoiding the igloo effect and retaining the moisture of the product.
The cycle is finished when the product has r3°C at the core or at the end of the set time.
5 - QUICHE
Suitable for cooked meat and fish of any thickness coming straight from an oven, the product is chilled to
+3°C with various temperature steps, avoiding the igloo effect and retaining the moisture of the product.
The cycle is finished when the product has r3°C at the core or at the end of the set time.
6 - MEAT / FISH
Suitable for hot soups and sauces, the product is chilled to +3°C with various temperature steps,
avoiding the igloo effect and retaining the moisture of the product. The cycle is finished when the
product has r3°C at the core or at the end of the set time.
7 - SOAPS / SAUCES
Suitable for all types of cooked fish or shellfish. It gently cools the product with chamber temperatures
around 0°C. The cycle is finished when the product has r3°C at the core or at the end of the
set time.
8 - FISH
Suitable for SUSHI, SASHIMI. It gently cools the product with chamber temperatures around 0°C and with
variable ventilation. This prevents oxidation of the product and maintains its freshness. The cycle is finished
when the product has r3°C at the core or at the end of the set time.
9 - SUSHI
Suitable for raw meat or fish tartare. It gently cools the product with chamber temperatures around 0°C
and with variable ventilation. This prevents oxidation of the product and maintains its freshness. The
cycle is finished when the product has r3°C at the core or at the end of the set time.
10 - TARTARE
Suitable for cooked meat of any thickness coming straight from an oven, the product is chilled to +3°C
with various temperature steps, avoiding the igloo effect and retaining the moisture of the product. The
cycle is finished when the product has r3°C at the core or at the end of the set time.
11 - MEAT
