date:Sep 29, 2018
there is complete control over the temperature across the blancher, the cooking results will be the same for the entire batch.
There are a couple of reasons as to why quick chilling is very important: To stop over-blanching by the immediate blanching stop and to provide an infeed temperature thats lower than 5C. This will increase the quality and the yield of the final product by a tremendous amount. Having the infeed temperature below 5C ensures that in the IQF freezer - the product will quic