Blast chilling food products provides health and food safety advantages
- Preserves nutrients and natural flavor
- Extends shelf life of products such as ice cream, gelato, and artisanal desserts
- Maintains chemical structure of freshly cooked food items
- Indirect ventilation keeps food from dehydrating, preserves moisture and slows bacterial growth
- Blast chillers/freezers are best for working with raw, partially cooked and leavened dough