COOKING AND BLAST CHILLING - ARE THEY REALLY SO DIFFERENT?
Blast chilling is a thermal process similar to cooking, which simply exploits cold temperatures rather than heat. When cooking, temperature and time can be different depending on the type of product processed. For example, who would ever cook a thin sea-bream fillet for the same time and at the same temperature as a large roast pork? Even blast chilling requires different temperatures and times depending on the type of product, but this is not possible using traditional blast chillers. Conversely, VISION uses only specific processes according to the nature and quantity of each product, respecting their original characteristics.

THE VISION MICROCLIMATE KEEPS FOOD FRESH FOR LONGER
Defining VISION a “blast chiller” would be restrictive, because it actually introduces a new concept of climate machine controlling temperature, humidity and ventilation with probes positioned at strategic points. A product can be kept fresh for a long time as long as moisture is maintained at optimal levels; this is the typical case of vegetables, which shrivel as they give off moisture to the environment. VISION allows you to set the ideal microclimate for each type of food, thereby extending the relevant storage period.

ADJUSTING THE COLD
Adjusting ventilation intensity is crucial to obtaining good results in terms of blast chilling and deep freezing. Excessive airflow can in fact spoil the products that suffer from rapid dehydration or cause frost to form on their surface. VISION features the extraordinary ability to adjust the cold with extreme accuracy.