Step in Blast Chillers

Quality and freshness of Product: Ingredients for success.

Blast chillers are an essential element of any food preservation industry or kitchen, and are key to maximizing the condition, taste and texture of the food. These units also make a major contribution to helping meet food hygiene standards, preserving the quality of your food and reducing food waste.

How can I keep food longer without abandoning quality?

All cooked foods lose quality and appeal quickly if not served right away. Only quick chilling to a product’s core temperature [ 2 Deg C] maintains its original flavor, quality and nutritional integrity. When food temperatures hover between +10°C and +70°C, food safety can be compromised by the spread of bacteria, by oxidation and evaporation. Our blast process keep desired temperature at the product’s core, preserving maximum quality, color, aroma, taste and extending shelf life.

Need of Blast Chilling Process

Blast Chilling Normal cooling

The main reason is the very high bacterial proliferation that occurs while the food has a temperature between 65 ° C and 10 ° C. To safe food, Blast Chill the food & its temperature must be reduced from +70ºC to +3ºC or below within 90 minutes. The blast chilling provides reliability in controlling daily production and maintaining finished and semi-finished products consistent in quality, texture, taste and aroma.

Features

Designed for handling batch production.
High velocity airflow inside chamber ensures high quality of chilling.
Food grade MOC gives high standard of hygiene.
Can be used as a complete standalone or in combination with other systems.
Completely factory assembled and pressure tested, hence can be easily erected at site.
Door gasket are of low-temperature-resistant material & designed for easy cleaning.
Strengthened floor with Synthetic finish for clean aesthetic and easy to wash/ mop. No need of RCC/Tiling work inside.

Components of ripening chamber & typical pallet arragements

The Major components of 3Deeming Ripening chambers are;

RPUF Insulated Panels suitable for Ripening chambers.
Insulated leak proof Doors designed for Ripening chambers.
Refrigeration rack system with energy-efficient components.
Specially Designed evaporators to ensure High humidity & Uniform airflow inside the ripening chamber.
Humidifiers are provided to maintain high humidity throughout the ripening process.
Electrical Control Panel for Refrigeration rack system.
Ethylene generators & Ethylene Gas-discharge systems suitable for single & multiple rooms for ripening processes.
CO2 and Ethylene analyzers to monitor levels of gas in the room.
Timer-based ventilation sysems with dampers & exhaust fans for CO2.

Components of ripening chamber & typical pallet arragements

Sl. No.	Model	UOM	FBC 060	FBC 120	FBC 200	FBC 500
1	Capacity	kg/batch	60	120	200	500
2	Room Length	m	1.2	1.2	2	2.4
3	Room Width	m	1.8	1.8	1.8	2.4
4	Room Height	m	1.8	2.7	2.7	2.7
5	Panel Thickness	mm	80	80	80	80
6	Door Width	mm	750	750	750	750
7	Door Height	mm	1000	1600	1600	1600
8	Trolley Width	mm	600	600	580	580
9	Trolley Length	mm	800	800	800	800
10	Trolley Height	mm	1100	1700	1700	1700
11	No of Trolley [ Optional]		1	1	2	4
12	No of Pans / Trolley		14	28	28	28
13	Product Incoming Temp	Deg. C	55	55	55	55
14	Product Final Temp	Deg. C	2	2	2	2
15	Pull Down	hrs	1.5	1.5	1.5	1.5
16	Refrigeration Capacity	kW	4	6	11	24
17	Product Type		Cooked Food	Cooked Food	Cooked Food	Cooked Food
18	Consumed Power	kW	2.9	4.2	8.7	17.9
19	Full load Current	A	19	19.8	20.9	47.1
20	Power required	kW	7.2	7.5	11.9	26.7
21	Power supply		415V 3Ph, 50Hz	415V 3Ph, 50Hz	415V 3Ph, 50Hz	415V 3Ph, 50Hz