Blast chillers
Equipment designed to lower the temperature quickly without the product losing its properties
The aim of SALVA's chillers is to reduce the temperature of the food to between 65°C and 10°C, in order to minimise the proliferation of bacteria and prevent the food from losing its organoleptic properties. The chillers allow two types of operation: Chilling: Go from +90°C to +3°C (in a maximum of 90 min.) and Deep-freezing: Go from +90°C to -18°C (in a maximum of 240 min.
Energy saving
80 mm high-density polyurethane insulation. Automatic switch to the conservation stage when the deep-freeze temperature is reached.
Maximum temperature uniformity
Thanks to its rounded design, the internal chamber allows the air flow to quickly reach the temperatures required at all points.
