Blast Chillers & Blast Freezers. From the world of Comcater!

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Jemima Booth
5 years ago
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1 Blast Chillers & Blast Freezers

2 Established in 1963 Based in Castelfranco Veneto, Treviso, Italy Production building of 25,000 m 2 on total area of 64,000 m employees Certified ISO 9001 since 1995 Exporting in 70 countries

3 The Process Why Blast Chilling? To be an efficient food service operator you need assistance and the right tools for the job with the correct equipment specifically designed to handle the daily challenges involved in cooking, chilling and freezing food. Bacterial and micro-organism multiplication is one challenge which occurs when food is not chilled properly, and left at unsafe temperatures for periods of time. Tecnomac Blast Chillers and Freezers are essential pieces of equipment that quickly become part of your team. Food service professionals rely on Tecnomac in their operation because they assist in eliminating health risks associated with bacteria due to inadequate temperature control. Chilling should be carried out in order to reduce pathogenic micro-organisms and spoilage in order to preserve appearance, texture, flavour, nutritional value and safety of the cooked product. No Wastage. Higher Yields: Prepare in larger batches and reduce wastage Brand New. When you need it months later your produce is as good as the day you created it Preservation. Reduce moisture loss, maintain yields and enjoy all round freshness Elimination. Control those bad bacterias and eliminate the risk to your clientele Preparation. Perfectly preserved foods adds flexibility to your operation, like high unscheduled demand, while always keeping an eye on your profits All Year Round. Extending seasonality means more choice for your clientele turning availability into profit

4 The Process Main Functions Blast Chilling +95 C +3 C * Blast Freezing +95 C -18 C* * Temperature at core of the product

Blast Freezing Blast Freezing +95 C -18 C * We all know what frozen food is, but perhaps we don t all know that the foods organoleptic qualities are maintained only if freezing is done quickly (blast

It is only with micro-crystallisation of the water that the food molecules are not destroyed.

5 Blast Freezing Blast Freezing +95 C -18 C * We all know what frozen food is, but perhaps we don t all know that the foods organoleptic qualities are maintained only if freezing is done quickly (blast freezing). During the process of freezing, all the water molecules turn into crystals. The faster the freezing is the smaller the crystals are. It is only with micro-crystallisation of the water that the food molecules are not destroyed. Thanks to an air temperature of -40 o C, the Tecnomac blast freezer lowers the temperature at the core of the food to -18 o C in under 240 minutes, a sufficient time to obtain micro-crystallisation, keeping all the qualities of the food whole. After defrosting, there will be no loss of liquid, texture, colour, firmness or flavor. 99% of raw, part finished or fully cooked food can be frozen in Tecnomac.

6 Blast Chilling Blast Chilling +95 C +3 C * All food cooked and left to cool slowly, to be served later on, loses its finest qualities. The main reason is the extremely high bacterial growth that takes place while the food is at a temperature of between +65 o C and +10 o C. The Tecnomac blast chiller makes it possible to lower the temperature at the core of foods that have just been cooked, down to +3 o C in less than 90 minutes, reducing bacterial proliferation and dehydration of the food. The final result is the preservation of the quality, colour and fragrance of the food, extending its shelf life. All this enables the chef to work with a better organisation and more calmly, leaving more time for creativity.

7 The Process Blast Chilling +95 C +3 C Temp. at core +95 C +65 C With Blast Chiller Without Blast Chiller +10 C +3 C 0 C 90 min Time

8 The Process Blast Chilling +95 C +3 C Temp. +95 C Temp. Air Temp. at core of product +3 C 0 C - 4 C 90 min Automatic conservation Time

9 Dangerous zone The Process Blast Chilling +95 C +3 C The blast chilling process succeeds to cross very quickly the dangerous range of temperatures. Reduction in bacteria proliferation Long duration in conservation Less dehydration Less loss of weight Respect of HACCP guidelines

10 The Process Temp. at core Blast Freezing +95 C -18 C +95 C Without Blast Freezer With Blast Freezer 0 C Time -18 C 240 min Blast freezing food must be frozen into microcrystals avoiding damage to structure and yield. It s ideal for roasts, cakes, breads, uncooked produce, lasagna, sauces, stocks, wine and even beer.

11 The Process Blast Freezing +95 C -18 C Temp. +95 C Temp. Air Temp. at core of product 0 C 240 min Time -18 C Automatic conservation - 40 C

12 The Process T T T T T T T T T SLOW FREEZING MACRO-CRYSTALISATION CELLS DAMAGED T T T T T T T T T T T T T T T T T T T T T T T BLAST FREEZING MICRO-CRYSTALISATION CELLS NOT DAMAGED

13 Applications Catering (Cook & Chill) Cooking Blast Chilling Preservation at +2 C to +4 C (3-5 days) Finish

14 Applications Catering (Cook & Freeze) Cooking (or uncooked product) Blast Freezing Preservation at -18 C to -20 C (4-9 months) Defrost then Finish

15 Applications Bakery Blast Freezing Preservation at -18 C to -20 C (4-9 months) Defrostingproving (with a retarder-prover) Baking

16 Applications Ice cream (immediate display) Ice-Cream Machine Tecnomac Blast Freezer Horizontal Display -7 o C / -11 o C -40 o C (7-15 min.) -12 o C / -15 o C

17 Applications Ice cream (for stock) Ice-Cream Machine Tecnomac Blast Freezer Freezer Horizontal Display -7 o C / -11 o C -40 o C (40-80 min.) -12 o C / -20 o C (7-15 days) -12 o C / -15 o C

18 Applications Pastry Cooking (or uncooked product) Blast Freezing Preservation / Storage (4-9 months)

19 The Benefits Increasing profits Saving time during preparation, up to 30% Low bacteria proliferation Long duration in conservation (up to 4-7 days) Preparation of large batches for the whole week Preparation of the same meals once a week instead of 2-3 times per week Wastage reduction Low bacteria proliferation Long duration in conservation (up to 4-7 days) More time to use up the stock of meals prepared in advance Nearly zero wastage

20 The Benefits Increasing profits Savings on purchases Purchase of seasonal ingredients when they are good and cheap Shock freezing and conservation up to 6-8 months Seasonal ingredients, bought at low price, available all year long Less weight loss Blast chilling immediately after cooking weight equals profit Stop of the evaporation weight equals profit 7% more weight - profit More revenue on sale of food - profit

21 Advantages Time Savings Up To 30% Thanks to the longer shelf life of blast chilled food, it is possible to plan production better and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day. All this keeping the quality of the served foods high. Savings On Purchases Thanks to the longer shelf life of shock frozen foods, keeping their original qualities unchanged, it is possible to purchase seasonal ingredients when they are less expensive and of better quality. Waste Reduction Blast chilling/freezing increases shelf life of foods, leaving all the time to use the foods prepared in advance and the raw materials, with high reduction of waste.

22 Advantages Less Dehydration Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and flavour of foods is often linked to the right amount of moisture contained in the food. Less Weight Loss After cooking, food releases moisture by evaporation. Blast chilling immediately after cooking stops evaporation, thereby reducing the loss of water and therefore weight. If the product is sold by weight, revenue can be increased by up to 7%. Wider Menu The longer shelf life of blast chilled foods and semi-finished items makes possible to increase the number of courses offered, without complicating production organisation.

23 Applications Pizzeria Work organisation in a pizza shop can be improved significantly by blast freezing the product in bulk. Pizza dough balls or pizza bases with sauce, all the time maintaining the perfect quality of products. Patisserie s The use of the blast chiller allows you to create special decorations and speed up the production process. A modern confectionery shop cannot avoid taking advantage of blast freezing techniques. Not only blast freezing at -18 o C, but also blast chilling at +3 o C, enables you to work more efficiently, reduce preparation times, diminish storage space and increase food quality and safety - thanks to the excellent performance of EasyChill blast chillers/freezers. Chilling cycles are quick but gentle and guarantee perfect results for every confectionery product, raw or cooked, finished or semifinished. For preservation of frozen or chilled pastry we suggest the use of our special TecnoControl holding cabinets with active humidity control.

24 Applications Ice-Cream The creaminess of ice-cream mainly depends on the presence of micro air bubbles and micro ice crystals. In order to maintain these special features, icecream must be blast frozen as soon as it leaves the churn. This operation, besides contributing to the formation of micro ice crystals, permits the formation of a thin surface barrier that prevents both product flattening and air emission. The outcome is a creamy, soft ice-cream, ready to be served or stored. Tecnomac blast freezers have a special blast freezing function for ice-cream. Catering/Restaurants/Cafes Blast chillers are indispensable tools for chefs. They give restauranteurs the opportunity of planning and organising their activities in advance, offering customers a full and varied menu, fast and efficient service, while maintaining the fragrance, freshness and integrity of the food. The main advantage, besides the increased food safety (HACCP), is the re-organisation of the kitchen by eliminating work peaks and the useless everyday repetition of making the same preparations daily, for a more efficient and effective working environment.

Applications Bakeries With a blast chiller, the working time during the night will decrease, as will the overtime and labour. In the meantime, a wider product range could be offered to the clients.

25 Applications Bakeries With a blast chiller, the working time during the night will decrease, as will the overtime and labour. In the meantime, a wider product range could be offered to the clients. For this reason the blast chiller is becoming an important tool in modern bakeries. Apart from the chilling of raw, precooked and cooked products, the power and the quality of Tecnomac blast chillers allows the freezing of pre-leavened (ready for the oven) products such as special bread, pizza and focaccia. Pasta Through the blast freezing process, the production yield will increase and the production process will be simplified. Nursing Homes/Hospitals Eliminates requirement for skilled weekend staff. Means that you can produce during the week for the weekend. Therefore no cooking during the weekend. Special needs meals can be done in bulk less frequently.

26 The Technical Solutions General Highlights Blast Freezing function standard on all models High cooling power, higher than any competitor 99 programs standard on all models (T3 excluded) HACCP alarms memory standard on all models (T3, E5-14 excluded) Integrated printer available on all models (option, T3 excluded) Easy extraction condensor filter available on E5, E10, T14 and T14-2 Internal evaporator with coated coils to prevent corrosion First class compressor (DWM Copeland ) Automatic check core probe not inserted (on probe controlled cycles) Hot gas defrosting (very quick and efficient) Automatic defrosting during holding mode Reversible door available on E5, E10, T14 and T14-2

The Technical Solutions Main Functions Soft Chilling, Hard Chilling, Blast Freezing End of cycle by probe or by timer Main functions Start / Stop Status Display Shows Chilling/Freezing phase and

27 The Technical Solutions Main Functions Soft Chilling, Hard Chilling, Blast Freezing End of cycle by probe or by timer Main functions Start / Stop Status Display Shows Chilling/Freezing phase and Holding phase Special Functions HACCP memory Ultra violet sterilizing lamp (optional) 99 programs Defrosting Special short cycle for ice-cream Printer (optional) Status display Special functions

28 The Technical Solutions Special Functions Short Blast Freezing (for ice-cream hardening) Suitable to run very short repetitive freezing cycles, with timer control Easy activation: press 5 sec. button START Compressor always running and timer activated by door opening No need of stops or re-programming between cycles Extremely user friendly and time saving HACCP Alarms Memory 3 types of alarms are automatically stored: 1) Too long cycle (> 90 min for Chilling, >240 min for Freezing) 2) Black out 3) Over-temperature during holding phase For Alarm 1: date, time & exceeding number of minutes will be recorded For Alarm 2 & 3: date, time and maximum temperature reached will be recorded Standard in all the range (except T3 and E5/14)

29 The Technical Solutions Special Functions Probe inserted automatic check During a cycle by core probe, we check if the probe is really into the product If the probe is not inserted, there is an automatic change to cycle by timer (90 min for Chilling, 240 min for Freezing) and an alarm is highlighted Very useful in presence of un-skilled staff More food safety Preset cycle at switch on Useful when only one type of cycle is used Just press start and go after switch on of the machine

30 The Technical Solutions Core Probe Easy extraction due to the L shape and conic end Conic end No heating needed for extraction after freezing: more food safety! Strong shaft

400 mm trays or grills Pitch 68 mm Made in stainless

31 The Technical Solutions Internal Fitting Dual suitability internal fitting for both GN 1/1 and 600 x 400 mm trays or grills Pitch 68 mm Made in stainless steel wire to increase air flow efficiency Easy to remove for cleaning

The Technical Solutions Internal Racks Solutions (E5, E10, T14) Standard racks Both for

version P ) Only for trays 600 x 400 Fixed spacing of 68 mm Space of 68 mm available on

(on request and with supplement) Only for trays 600 x 400 Variable pitch with a minimum of

32 The Technical Solutions Internal Racks Solutions (E5, E10, T14) Standard racks Both for trays GN and 600 x 400 Fixed spacing of 68 mm Pastry racks (on request, without supplement version P ) Only for trays 600 x 400 Fixed spacing of 68 mm Space of 68 mm available on all the surface of the pastry tray, included on left and right sides Special pastry racks (on request and with supplement) Only for trays 600 x 400 Variable pitch with a minimum of 10 mm Setting a pitch of 50 mm, the capacity increases to: E5: 7 trays E10: 14 trays T14: 20 trays

33 The Technical Solutions Sterilising UV-C Lamps (option) Reduce bacteria proliferation after cleaning Very useful for tools sterilisation (knives, ladles, etc)

of condenser Efficiency of the machine always at 100% Low power

34 The Technical Solutions Extractable Condensor Filter (Available on E5, E10, T14 and T14-2) Easy and quick periodical cleaning of condenser Efficiency of the machine always at 100% Low power consumption Cheap maintenance Save cost on refrigeration mechanic

35 The Range

x 325 mm) NOTE!!! The control panel is different from the rest of the range.

36 The Range T3 Capacity 3 trays GN 2/3 (354 x 325 mm) 2 ice cream bins 5 lt Pitch 70 mm Yield +95 C > +3 C 7 kg +95 C > -18 C 5 kg Dimensions mm 600 (W) x 600 (D) x 400 (H) Left hinged door Integrated condensing unit Options Stainless steel wire shelf GN2/3 (354 x 325 mm) NOTE!!! The control panel is different from the rest of the range. Core probe is not present because the control panel have 10 internal programs which calculate the duration of the cycle according to the type of food and the quantity selected by the user

The Range E5-14 and E5-20 Capacity 5 trays GN 1/1 5 trays 600 x 400 mm 6 ice cream bins 5 lt Pitch 68 mm Yield E5-14 E5-20 +95 C > +3 C 14 kg 20 kg +95 C > -18 C 8 kg 12 kg Dimensions mm 800 (W) x

37 The Range E5-14 and E5-20 Capacity 5 trays GN 1/1 5 trays 600 x 400 mm 6 ice cream bins 5 lt Pitch 68 mm Yield E5-14 E C > +3 C 14 kg 20 kg +95 C > -18 C 8 kg 12 kg Dimensions mm 800 (W) x 700 (D) x 960 (H) on legs mm 800 (W) x 700 (D) x 875 (H) on rollers mm 800 (W) x 700 (D) x 902 (H) on castors Reversible door Integrated condensing unit Extractable condenser filter Options Internal fittings with variable pitch 10 mm Castors Locating pins to secure Rational SCC61 on top

The Range E10/35 Capacity 10 trays GN 1/1 10 trays 600 x 400 mm 12 ice cream bins 5 lt Pitch 68 mm Yield E10 / 35 +95 C > +3 C 35 kg +95 C > -18 C 25 kg Dimensions mm 800 (W) x 700 (D) x 1430 (H)

38 The Range E10/35 Capacity 10 trays GN 1/1 10 trays 600 x 400 mm 12 ice cream bins 5 lt Pitch 68 mm Yield E10 / C > +3 C 35 kg +95 C > -18 C 25 kg Dimensions mm 800 (W) x 700 (D) x 1430 (H) Reversible door Integrated condensing unit Extractable condenser filter Options Water cooled condenser Internal fittings with variable pitch 10 mm Remote condensing unit Single phase or three phase version available Castors

39 The Range T14/40 & T14/65 Capacity 14 trays GN 1/1 14 trays 600 x 400 mm 18 ice cream bins 5 lt Pitch 68 mm Yield T14 / 40 T14 / C > +3 C 40 kg 65 kg +95 C > -18 C 30 kg 50 kg Dimensions mm 800 (W) x 800 (D) x 1820 (H) Reversible door Integrated condensing unit Extractable condenser filter Options Water cooled condenser Internal fittings with special pitch 80 mm (12 trays) Internal fittings with variable pitch 10 mm Remote condensing unit Castors

The Range T14-2/70 Capacity 14 trays GN 2/1 or 28 trays GN 1/1 14 trays 600 x 400 mm 36 ice cream bins 5 lt Pitch 68 mm Yield +95 C > +3 C 70 kg +95 C > -18 C 55 kg Dimensions mm 800 (W) x 1100 (D) x

40 The Range T14-2/70 Capacity 14 trays GN 2/1 or 28 trays GN 1/1 14 trays 600 x 400 mm 36 ice cream bins 5 lt Pitch 68 mm Yield +95 C > +3 C 70 kg +95 C > -18 C 55 kg Dimensions mm 800 (W) x 1100 (D) x 1856 (H) Reversible door Integrated condensing unit Extractable condenser filter Combination Options: Rational 62 Rational 101 Rational 102 Options Water cooled condenser Internal fittings with variable pitch 15 mm (only GN) Remote condensing unit Kit for Rational or other major brand combi trolleys Castors

The Range T20-ca/80 & T20-ca/110 Capacity 1 trolley GN 1/1 (not combi trolley) 1 trolley 600 x 400 mm Internal useful size mm 650 x 550 x 1800 (W D H) Yield T20-ca/80 T20-ca/110 +95 C > +3 C 80 kg

41 The Range T20-ca/80 & T20-ca/110 Capacity 1 trolley GN 1/1 (not combi trolley) 1 trolley 600 x 400 mm Internal useful size mm 650 x 550 x 1800 (W D H) Yield T20-ca/80 T20-ca/ C > +3 C 80 kg 110 kg +95 C > -18 C 65 kg 95 kg Dimensions mm 900 (W) x 1190 (D) x 2180 (H) Insulated floor (60 mm) with external ramp Right hinged door (left on request) Remote condensing unit Options Water cooled condenser Version without condensing unit

1040 (W) x 1020 (D) x 2275 (H) Trolley castors outside the chilling chamber (same as Rational)

42 The Range T20-R/80 & T20-R/110 The Range Capacity 1 current model trolley Rational SCC201 Yield T20-R/80 T20-R/ C > +3 C 80 kg 110 kg +95 C > -18 C 65 kg 95 kg Dimensions mm 1040 (W) x 1020 (D) x 2275 (H) Trolley castors outside the chilling chamber (same as Rational) Right hinged door Remote condensing unit Options Water cooled condenser Version without condensing unit

43 The Range T30/110 & T30/140 Capacity 1 trolley Rational SCC201, SCC202 or other major brand combi trolleys 1 trolley GN 2/1 1 trolley 600 x 800 mm Internal useful size mm 860 (W) x 920 (D) x 1999 (H) Yield T30 / 110 T30 / C > +3 C 110 kg 140 kg +95 C > -18 C 95 kg 125 kg Dimensions mm 1370 (W) x 1210 (D) x 2274 (H) Insulated floor (70 mm) with external ramp Machine delivered disassembled Right hinged door Remote condensing unit Options Water cooled condenser Version without condensing unit Thin insulated floor (h. 22 mm) with small integrated ramp Sunken floor

44 The Range T40/150 & T40/200 Capacity 2 trolleys SCC201, 1 trolley SCC202 or other major brand combi trolleys 1 trolley GN 2/1, 2 trolleys GN 1/1 1 trolley 800 x 1000 mm Internal useful size mm 900 (W) x 1090 (D) x 1999 (H) Yield T40 / 150 T40 / C > +3 C 150 kg 200 kg +95 C > -18 C 135 kg 175 kg Dimensions mm 1550 (W) x 1370 (D) x 2274 (H) Insulated floor (70 mm) with external ramp Machine delivered disassembled Right hinged door Remote condensing unit Options Pass-through version Water cooled condenser Version without condensing unit Thin insulated floor (h. 22 mm) with small integrated ramp

The Range T40-R/150 & T40-R/200 Capacity 1 current model trolley Rational SCC202 Yield T40-R/150 T40-R/200 +95 C > +3 C 150 kg 200 kg +95 C > -18 C 135 kg 175 kg Dimensions mm 1550 (W)

45 The Range T40-R/150 & T40-R/200 Capacity 1 current model trolley Rational SCC202 Yield T40-R/150 T40-R/ C > +3 C 150 kg 200 kg +95 C > -18 C 135 kg 175 kg Dimensions mm 1550 (W) x 1250 (D) x 2270 (H) Insulated base (70 mm) Machine delivered disassembled Right hinged door only Remote condensing unit Options Water cooled condenser Version without condensing unit

46 The Range T50/270 & T50/400 Capacity 2 trolleys SCC202 or other major brand combi trolleys 2 trolleys GN 2/1, 4 trolleys GN 1/1 2 trolleys 600 x 800 mm Internal useful size mm 900 (W) x 1450 (D) x 1999 (H) Yield T50 / 270 T50 / C > +3 C 270 kg 390 kg +95 C > -18 C 250 kg 360 kg Dimensions mm 1780 (W) x 1790 (D) x 2330 (H) Insulated floor (100 mm) with external ramp Machine delivered disassembled Right hinged door Remote condensing unit Options Pass-through version Water cooled condenser Version without condensing unit Sunken floor

47 Models and Capacities MODEL CAPACITY IN 90 min (+90 C/+3 C) CAPACITY IN 240 min (+90 C/-18 C) T3 7 kg 5 kg E kg 8 kg E kg 12 kg E kg 25 kg T14/40 40 kg 30 kg T14/65 65 kg 50 kg T14-2/70 70 kg 55 kg T20-ca/80 80 kg 65 kg T20-ca/ kg 95 kg T24/80 80 kg 65 kg T24/ kg 95 kg T30/ kg 95 kg T30/ kg 125 kg T40/ kg 135 kg T40/ kg 175 kg T50/ kg 250 kg T50/ kg 360 kg NOTE: All times quoted are based on using a 65mm deep GN pan filled to height of 50mm. The chilling or freezing time will be affected by the density, water, fat and sugar content of the product.

48 Tunnel Machines MODEL CAPACITY DIMENSIONS MT2 2 trolleys Max dimension of 800 x 850 mm 2200 x 1800 x 2600 mm MT3 MT4 3 trolleys Max dimension of 800 x 850 mm 4 trolleys Max dimension of 800 x 850 mm 2200 x 2600 x 2600 mm 2200 x 3400 x 2600 mm MT4 MT5 5 trolleys Max dimension of 800 x 850 mm 2200 x 4200 x 2600 mm MT6 6 trolleys Max dimension of 800 x 850 mm 2200 x 5000 x 2600 mm

49 Peace of Mind Tecnomac Blast Chiller Warranty is covered fully by the dependable two years parts and labour. Warranty Exclusions Liability under this warranty is dependant on; 1. The machine being installed following the approved installation guidelines 2. The machine being REGULARLY (minimum 6 monthly) maintained using the service and maintenance procedures 3. The standard of electrical supply and adequate ventilation 4. Misuse

50 Checklist Questions Is it full body internal and external 304 Grade Stainless Steel? Is the body CFC Polyurethane high density injected? Is it a DWM Copeland Compressor? Does it include the condensing unit? Does it have a fully insulated floor? Are ramps included? Is it 95 C rated fast chill down? Does it have sufficient capacity to pull down temperatures quickly and efficiently? Is the air temperature below zero in the 1 st phase and at zero in the 2 nd phase? Does it have soft chill, hard chill and blast freeze all inclusive? Does the blast freezer air reach -35 C-40 C? Does the unit have an automatic preservation system? Does the system run a fast and efficient HOT GAS automatic defrost during preservation? Does it include a HACCP and alarm function? Does the internal evaporator have treated coils? Do you need to defrost after every cycle? Does it have hot air or hot gas defrost? Does the system come with at least 99 programs? Does the status display show the phase in progress? Is the chilling or freezing cycle controlled by a probe or timer does it have both? Does it include a core probe? Does the probe have an auto checking insertion?

51 WHO WOULD BENEFIT BY PURCHASING A TECNOMAC BLAST CHILLER/FREEZER? Anyone who cooks or produces food and food products. Thank you for your attention

Blast Chillers / Freezers. EasyChill T3 E5 E10 E15 E15.2 E20 T20-R T20-C+ T30 T40 T50

Blast Chillers / Freezers. EasyChill T3 E5 E10 E15 E15.2 E20 T20-R T20-C+ T30 T40 T50 Blast Chillers / Freezers EasyChill T3 E5 E10 E15 E15.2 E20 T20-R T20-C+ T30 T40 T50 Technology and functionality Blast chilling and blast freezing are the best natural systems to extend the shelf life