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Carpigiani blast freezer chiller gelato pastry restaura
This offer is for a 2010 Carpigiani Blast Freezer/ Chiller Model- Nordika 100 holds 6
This blast freezer is designed for advanced methods of chilling Gelatos, Ice Cream Cakes,Pastries,Fresh Fruits, Vegetables, Meat etc... With this very helpful unit, you'll be able to prepare your product in a very short time.
It is similar to a microwave, but instead of heating you are cooling. This unit will go down to -40 degrees Fahrenheit in no time. This unit is a single phase 220-230 v 60 Hz. List price for this unit is about $8000.00. This unit comes with a one year limited warranty.
The Carpigiani Blast Freezer is the only Brand has Full USA Approval!!!!
Blast chillers are refrigeration units with circulating, forced air that are capable of safely reducing the temperature of hot foods from more than 145 degrees to less than 40 degrees Fahrenheit within two hours, in accordance with HACCP guidelines. Functioning in a manner similar to blast chillers, shock freezers have the ability to lower food temperatures further. In any case, both help prevent foods from entering that danger zone of 140 degrees to 40 degrees where harmful bacteria can grow and cause foodborn illness outbreaks.
While blast chilling technology has generally remained unchanged over the years, modern units are faster than their predecessors. Many units can take food at a cooking temperature of up to 194 degrees and lower it to 37 degrees in no more than 90 minutes. Not only does this bring the food through the danger zone quickly, but it also stops the cooking process even more rapidly.
The difference between blast chilling and shock freezing is also a time and temperature issue. Shock freezing is the process of lowering the food s core temperature to 0 degrees from 194 degrees in 4 hours or less. That said, there are many other benefits behind blast-chilling other than just food safety uses. Here are a few of them:
Better food quality. When not shock-frozen or blast chilled, the water content of food form macrocrystals, or larger ice molecules, that actually break down the cell structure of the food. During blast chilling and shock freezing microcrystals form and these smaller ice molecules prevent the cell structures from deteriorating. A perfect example of this is if you were to pull a steak out of your freezer at home and let it thaw on the counter at room temperature. A lot of liquid forms as a result of this, which is a direct result of food cells breaking down. As more of this liquid escapes the product, so does weight, aroma and consistency, all elements that make-up higher quality food.
Waste Reduction. Foods that are blast chilled can be stored in the freezer for longer periods of time without going bad, thereby reducing the amount of food that needs to be thrown out because of product degradation. If the product was shock frozen compared to blast chilled the product can be held longer with no loss in quality. Spoilage occurs at a much slower rate when food cells remain intact, which cuts down on waste.
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