It's a Blast!: Chilling and Freezing in Food Production

This program looks at cutting edge technologies used to blast chill and blast freeze fresh and cooked food and its regeneration in a controlled cooking climate oven. A variety of foods ranging from fresh vegetables, meat and fish through to cooked foods, baked goods and cream cakes are used to demonstrate the technology from Irinox, world leader in blast chilling and blast freezing. As well we look at the technology in action at The Culinary Studio, a boutique restaurant and catering service. Blast chilling, blast freezing and climate controlled regeneration, when performed correctly and safely, deliver long shelf life, savings, efficiencies and quality end products, usually indistinguishable from freshly cooked products. This program looks at cutting edge technologies used to blast chill and blast freeze fresh and co...