Why is the blast chiller essential?

Art. The art. 3, paragraph 2, EU legislative decree 155/97 (Implementation of directives 93/43/EEC and 96/3/EC concerning the hygiene of food products) states that: “The person responsible for the food industry must identify every phase that could prove critical for food safety and must ensure that adequate safety procedures are identified, applied, maintained and updated […]”.

The legislation then provides that the final consumer is protected from the risks of microbial contamination, both direct, i.e. caused by contaminated food, and indirect, i.e. caused by unhygienic handling by humans. It follows that:

ALL COOKED FOOD, IF NOT DIRECTLY SERVED AT THE TABLE, MUST BE:

• BLAST CHILLED AT +3°C at the core;
• FROZEN AT -18°C at the core

Furthermore, not everyone knows that VIOLATING THESE DIRECTIVES CAN LEAD TO CRIMINAL SANCTIONS.

This is why the blast chiller is an ESSENTIAL tool, as its use guarantees quality and safety and minimizes the contamination that occurs during cooling down to room temperature.