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Better food without the stress
With fl exible blast chilling and freezing solutions cook-chill can introduce signifi cant
savings. Working time, food weight loss and wastage can be greatly reduced.
Production can be increased without hiring extra staff or enlarging your kitchen facility.
Using these processes can radically reduce stress levels at peak service periods and
cut anti-social working hours due to easy to operate controls and monitoring systems.
The KPS family
The KPS cabinet range from Gram have been designed to fully meet all the legal
chilling time requirements of any cook-chill operation.
Capacities of the blast chillers (C-models) range from 20 to 180 kg in 90 min., blast
freezers (S-models) from 12 to 180 kg in 240 min. Depending on the model the
cabinets are available with a built-in compressor or prepared for remote compressor.
Some models offer both options.
The KPS cabinets are not suitable for continuous refrigerated storage as they are not
equipped with an automatic defrosting system.
Blast chill +70°/+3°C
Only fast, controlled reduction of the core temperature of a cooked food item makes
it possible to preserve both natural goodness and prevent the accelerated growth of
harmful bacteria at temperatures between +60°C and +10°C.
Gram blast chillers bring food items through this high risk temperature range as fast
as possible. The core temperature will reach +3°C in 90 minutes, helping to preserve
natural vitamins and maintain the appearance and taste of the food.
Blast freezing +70°/–18°C
If the food item is to be stored for a longer period of time it must be shock frozen
to a minimum of –18°C. Using commercial blast freezers from Gram a core
temperature of –18°C is reached within HACCP requirements of 4 hours. Blast
freezing will preserve the quality of the food item and all unprocessed raw
materials, semi-processed or cooked food can be frozen to achieve the optimum
product when defrosted or regenerated.
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