CONVOChill rapid cooler and shock freezer
[... CONVOChill retains the freshness, colour and natural taste of your food ...]
Rapid cooling and or shock freezing is the most effective method of gently preserving food for longer.
+90° C -18° C
Thanks to a special high-performance cooling system with an air temperature of -40°C, shock freezers from CONVOChill achieve a temperature of -18°C in the centre of the product in less than 240 minutes. Due to the rapid lowering of the temperature the cell structure is not destroyed; therefore when the food is thawed there is no loss in weight, consistency or taste
+90° C +3° C
Food storage within the temperature range of +65°C and +10°C is especiallycritical. In the range of +37°C the amount of bacteria doubles every 20 minutes. With our rapid coolers this dangerous temperature range is overcome as quickly as possible and the core temperature is lowered to +3°C in less than 90 minutes. The amount of bacteria present in the food after cooking is reduced to a minimum. The quality, colour and aroma of the food is retained to the fullest extent and its life is increased significantly.
Time saving of up to 30%: The longer product life of the rapidly cooled items facilitates optimum planning and production. Preparing larger amounts of finished and semi-finished goods products takes the place of preparation steps that were previously required on a daily basis. The highest level of freshness and quality of food is thus always guaranteed.
Saving on purchases: The selection of freezer function guarantees that your food retains top quality over a longer period of time. You are now able to pre-purchase your products seasonally, at lower prices and in greater quantities.
Decreased loss of weight: After being cooked the food expels moisture due to evaporation and valuable contents are lost. With the rapid cooler this process is stopped immediately and, at the same time, an added retention of up to 7% can be achieved.
Less wastage: The rapid cooler/shock freezer increases product life and allows you to use the food more selectively. The amount of wastage can be significantly reduced.