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The SousVideTools® Blast Chiller enables blast chilling of food straight after cooking, quickly and carefully freezing and thawing food, as well as chilling wine and other drinks.
Made from stainless steel with a matt black powder coated finish for a sharp, sleek aesthetic look.
It is equipped with a probe that monitors food core temperature and an intuitive, easy to use soft touch control panel.
An essential addition to your SousVide kitchen!
Only 1 left in stock
The SousVideTools® Blast Chiller enables you to chill or freeze food in just a few minutes, preserving its original goodness without losing or altering any of the flavour!
The SousVideTools® Blast Chiller allows cooling or freezing any food type in few minutes, transforming the water it contains into micro-crystals without altering its organic structure, through 2 functions:
The integrated temperature probe allows you to see the temperature inside your food item as the process runs.
This is an often overlooked component in current home appliances. This is the first consumer solution other than suggesting manual methods of rapidly cooling down items in ice water. Our Dolce Blast Chiller removed some of the safety objections people have with sous vide at home, and differentiates itself from smaller appliances.
About 1.3 billion tons of food ends up in the trash every year. We often buy fresh ingredients that for various reasons are left in the fridge well past their use-buy date and we end up throwing them away. With the SousVideTools® Blast Chiller you can extend the life of your food and consequently reduce waste. All fresh organic food products contain a natural bacterial load, which multiplies in favourable ambient conditions (certain temperatures and humidity levels) producing hazardous effects on consumer health. The most dangerous thermal threshold is between +35°C and +65°C. In this temperature range, bacterial multiplication is accelerated. Microorganisms begin to develop between +10°C and +35°C. Blast chilling means lowering the temperature in the centre of the product from +70°C to +3°C as quickly as possible, and in any case within 90 minutes. Blast chilling of a cooked product not only prevents bacterial proliferation but also prolongs product conservation time.