Blast chilling
Why food spoils quickly
Food spoils because bacteria transform substances present in food, accelerating its degradation.
This process occurs mainly in a critical temperature range, between +65°C and +10°C, where bacteria find ideal conditions for proliferation. This is exactly what happens when we leave cooked food to cool down at room temperature.
Slow cooling exposes food to a greater risk, compromising its safety, quality, and shelf life.
+3°C
Core temperature
+70%
Storage time
Stop
Bacterial overgrowth
Drive and maintain food quality
With LIFE, you can quickly cool a freshly cooked food to +3°C at its core, passing through the critical zone in a very short time.
This process blocks bacterial proliferation and allows for up to 70% longer preservation, maintaining quality, texture, and nutritional values intact.
The result is a safer food, more stable over time, and true to its original quality, even days later.
Temperature reduction, your ally for meal prep
Blast chilling your food offers you a huge advantage. It means being able to cook a roast, a cream soup, a tray of vegetables, or a sauce and store them with greater peace of mind for the following days. It means being free to prepare when you have time, not just when forced by your daily routine.
With LIFE, blast chilling becomes a valuable ally in managing your weekly menu. You can cook during a quiet moment of the day or on the weekend, blast chill the preparations immediately and store them in the refrigerator, maintaining the quality of your creations for longer.
Try blast chilling
You can use blast chilling for:
- First courses to be reheated in a few minutes after work;
- Cooked vegetables to keep ready for side dishes and lunchboxes;
- Roasts, meatballs, or main courses to prepare in advance;
- Bases for homemade cakes, creams, and desserts;
- Lunches and dinners with friends and family to organize in advance, without stress
Excellent meat with LIFE
Oven-roast a veal joint and, as soon as it's out of the oven, blast chill it to +3°C using a core probe. The evaporation process will stop, and the meat will remain tender, flavourful, and nutritious. You'll be able to slice it without breaking it, eat some immediately, and store the rest in the refrigerator for up to a week.
A delicious first course in three minutes
Rapid chilling of pasta produces a thermal shock that immediately stops the cooking process. The pasta doesn't stick because LIFE gelatinizes the starches, and you won't need to add oil. Cook it and store it in the refrigerator for up to 3 days. When you get home from work, you can regenerate it directly in a pan with your favorite sauce, getting a healthy, tasty, and inviting dish in just a few minutes.
Risk-free creams
Prepare the cream, blast chill it to +3°C, and in just a few minutes it will be ready to fill choux pastry or your cakes. Chilling egg-based creams protects them from bacterial aggression and extends their shelf life.
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FAQs
Once the blast chilling cycle is complete, LIFE automatically switches to preservation mode at 3°C until it is manually turned off
No, the LIFE blast chiller does not require a condensation drain and does not need any connection to the water drain.
Yes, at the end of a blast chilling or freezing cycle, natural condensation may form inside the chamber. Once the program is complete, we recommend simply removing it with a sponge.
It is possible for water droplets to form due to natural condensation after a cooling cycle. We recommend drying the cooling chamber with a sponge, removing water from the bottom and walls.
Very low air temperature, combined with proper ventilation, speeds up the food chilling time. During a chilling cycle, the temperature automatically varies to bring the core of the product to 3°C.
Pre-chilling is used to bring the blast chiller to the ideal temperature before starting a chilling or freezing cycle. This makes the thermal shock on the product more effective and results in a better final quality.
We recommend cleaning LIFE blast chiller at the end of each day of use. Once the cleaning cycle is complete, it is important to leave the door slightly ajar to allow the internal chamber to dry completely.