Foodservice Equipment Marketing introduces the Dolomiti blast chiller from Sirman
Blast chillers use fiercely-driven cold air to rapidly pull down the temperature of hot food so it can be safely stored in either chilled or frozen form for future re-heating. Allowing foods to cool without blast chilling can be dangerous as it will allow harmful bacteria to develop during the long cooling process.
Previously many kitchens were unable to use blast chilling techniques as the machines themselves were bulky and expensive. Now Foodservice Equipment Marketing (FEM) has introduced Sirman’s small Dolomiti 2/3 blast chiller to bring blast chilling technology into the smaller kitchen.
The Dolomiti 2/3 offers all the advantages of blast chilling – including less wastage and improved food safety, quality, appearance and taste. Despite its compact size, 640 x 630 x 400mm, the Dolomiti 2/3 performs with the efficiency of a much bigger machine.
It can chill 8kg of food to +3 degrees Centigrade in 90 minutes, or shock freeze 5kg to -20 degrees Centigrade in 240 minutes. Its 29 litre capacity houses three 2/3 gastronorm shelves. It is simple to operate and the internal temperature can be adjusted manually or controlled via a supplied core temperature probe.
Its rugged all-stainless steel construction is easy to clean while a heated door gasket prevents sticking and clogging. FEM supplies a choice of Dolomiti models ranging in sizes up to 282 litre capacity (Dolomiti 14), all with a full one year parts and labour warranty.