Preparing a quantity of food in advance by cooking, chilling and holding it at +2/+3 °C enables kitchen Operators to face unexpected peak demand periods, increase the menu options available for customers, optimise the use of food service equipment and substantially reduce the amount of food processing waste and leftovers.
Preserving food requires different temperatures according to its nature: meat, vegetable or fish, and, for large amounts of food, mini cold rooms and modular cold rooms are needed to handle big storage needs
The Polaris blast chiller/freezer range is particularly wide and diversified. In fact, it includes appliances suitable for small foodservice business, equipment designed for large community kitchens, tunnels suited to small-businesses units and to frozen food Industries.
The roll-in and pass-through models are designed to accept the same rack trolleys with tray slides used in convection or combi convection/steam ovens (COOK&CHILL).
This is the latest and most effective system to achieve significant savings in the purchase, preparation and service of food while ensuring consistently excellent final results in terms of taste, aroma, appearance and, above all, hygiene.
Blast chillers are capable of chilling hot food from +90°C to a core temperature of +3°C in less than 90 minutes.
Once this core temperature is achieved, the program will automatically switch to holding mode and the appliance will keep working as a normal refrigerator storing food at a temperature ranging between 0°C and +5°C.
Blast freezers are capable of cooling hot food from +90°C to a core temperature of -18°C in less than 240 minutes.
Once this core temperature is achieved, the program will automatically switch to holding mode and the appliance will keep working as a normal freezer storing food at a temperature ranging between -18°C and -25°C.
Bacteria present in food will grow and multiply easily and rapidly in the temperature range between +65 °C and +10 °C.
Only specifically designed equipment called BLAST CHILLERS / DEEP FREEZERS give the possibility of chilling food in a fast way such that bacterial growth is inhibited.
Exhaustive laboratory tests have demonstrated that - if properly chilled - any type of cooked food can be safely stored in an ordinary refrigerator at +2/+3 °C for up to 5/6 days or up to 20 days if vacuum-packed.
Furthermore, storage period can be prolonged to a few months if food is frozen after being chilled.