Team up with the cold to preserve food 'Blog Fagor Fagor Industrial Blog Industrial
The traditional way to preserve food cooked formerly used to be let outside to cool to a suitable temperature, then place in a refrigerator. meat mincers Today, it is well known that this practice produces a proliferation of bacterial flora due to the conditions of temperature and humidity (65 C +10 C). For this reason, in the areas of catering, hotel and catering machinery cold line is essential to carry out optimal food preservation. Fitted snackbar, gastronorm, exhibitors, wine coolers, display cases ... It is imperative to have designed for each type of preferences and to fit the needs of each professional, so each product has the proper preservation meat mincers of its form and nature elements. meat mincers One of the key elements of the range of cold blast chillers are indispensable in community kitchens and restaurants. The chillers are designed to quickly lower the temperature of the food, so food pass 90 C after being cooked at a temperature of refrigeration +3 C in a time not exceeding 90 minutes, preventing meat mincers Thus multiplying bacteria and food spoilage. Traditional VS Frozen Frozen by Gloom If we go into the conservation of cooked food is important to know the difference between meat mincers traditional process frozen or dejection. The difference is that in traditional, as it is a longer process, there is enough for macrocrystals are formed inside the food time while in the rapid freezing gloom, to occur in less than 4 hours, not enough time . The macrocrystalline form when frozen food reaches a time between meat mincers 4 and 8 hours. During that time, the cell membrane is broken, then the mineral salts lost nutrient food in liquid form. The Joint chiller avoids meat mincers that problem and the food is frozen without losing its characteristics, vitamins meat mincers and flavor with this process is preserved without losing its characteristics until a couple of months. The use of the chiller is not limited to compliance with laws and regulations, meat mincers but also from the point of view offers great advantages culinary results. The drop in temperature of cooked food provides a delicious, smooth and nice product, which may be kept longer, and that after being regenerated into a Combi Oven maintain the flavor and characteristics of a fresh product. Using Combi Ovens and Blast Chiller, you can schedule work in the kitchen, using the dead or less work time to prepare food the rest of the week. The range of cool offers professionals a wide variety in terms of sizes, applications, features and finishes to suit the needs of each facility and to obtain an optimal result.
Related Post: The Eskimos do use refrigerator (and other stories about the cold) Chillers: to stay more than ice cream How to cook hundreds of dishes at once? Restaurants Blind, an experience to enhance the flavors
Fagor Industrial's meat mincers Blog is powered by LEWIS PR
The traditional way to preserve food cooked formerly used to be let outside to cool to a suitable temperature, then place in a refrigerator. meat mincers Today, it is well known that this practice produces a proliferation of bacterial flora due to the conditions of temperature and humidity (65 C +10 C). For this reason, in the areas of catering, hotel and catering machinery cold line is essential to carry out optimal food preservation. Fitted snackbar, gastronorm, exhibitors, wine coolers, display cases ... It is imperative to have designed for each type of preferences and to fit the needs of each professional, so each product has the proper preservation meat mincers of its form and nature elements. meat mincers One of the key elements of the range of cold blast chillers are indispensable in community kitchens and restaurants. The chillers are designed to quickly lower the temperature of the food, so food pass 90 C after being cooked at a temperature of refrigeration +3 C in a time not exceeding 90 minutes, preventing meat mincers Thus multiplying bacteria and food spoilage. Traditional VS Frozen Frozen by Gloom If we go into the conservation of cooked food is important to know the difference between meat mincers traditional process frozen or dejection. The difference is that in traditional, as it is a longer process, there is enough for macrocrystals are formed inside the food time while in the rapid freezing gloom, to occur in less than 4 hours, not enough time . The macrocrystalline form when frozen food reaches a time between meat mincers 4 and 8 hours. During that time, the cell membrane is broken, then the mineral salts lost nutrient food in liquid form. The Joint chiller avoids meat mincers that problem and the food is frozen without losing its characteristics, vitamins meat mincers and flavor with this process is preserved without losing its characteristics until a couple of months. The use of the chiller is not limited to compliance with laws and regulations, meat mincers but also from the point of view offers great advantages culinary results. The drop in temperature of cooked food provides a delicious, smooth and nice product, which may be kept longer, and that after being regenerated into a Combi Oven maintain the flavor and characteristics of a fresh product. Using Combi Ovens and Blast Chiller, you can schedule work in the kitchen, using the dead or less work time to prepare food the rest of the week. The range of cool offers professionals a wide variety in terms of sizes, applications, features and finishes to suit the needs of each facility and to obtain an optimal result.
Related Post: The Eskimos do use refrigerator (and other stories about the cold) Chillers: to stay more than ice cream How to cook hundreds of dishes at once? Restaurants Blind, an experience to enhance the flavors
Fagor Industrial's meat mincers Blog is powered by LEWIS PR
No comments:
Post a Comment