Shock freezing in the restaurant business
Business in the catering sector demonstrates higher mobility and active creativity than in the food retail sector. Competition of images and culinary concepts is a fertile field for the introduction of new technologies. Today is blast-freezing is being promoted in the practices of restaurants.
About technology
In catering are used all the basic technologies associated with the operation of refrigeration and freezing equipment. Fast cooling, shock freezing and freezing modes are used in a variety of temperature ranges — from +20... -32°C to +90... -18°C and even +20... -196°C (when immersed in liquid nitrogen). Shockers, minimizing the size of ice fractals during freezing, provide long-term storage of raw materials and short-term storage of ready meals without losing their consumer properties.
Examples of the use of shock freezing in restaurants
Advertising of innovations in the field of shock freezing are the concern of all the main sections of the kitchen including pastry arts:
- Long-term storage. The modern trend of ecological chef cuisine assumes independent preparation of key ingredients. Relevant example: the restaurant staff of Björn (Moscow) bring venison, northern berry and other "branded" products from seasonal expeditions, making their shock freezing in own camera.
- Improvement of quality at short-term preparations. As shock freezing provides the minimum dehydration, meat, fish and semi-finished products from them lose a moisture minimum, saving taste, appearance, consistence and nutritional value. Semi-finished products from the test, pelmeni, khinkali, etc. in process do not decrease in volume and do not burst.
- New phase transitions in a shocker for preparation of confectionery raw materials. More and more cooks give preference to recrystallization of chocolate without tempering.
- Фаст файн with dough products. Shock freezing allows to feed in fast food restaurants and dining rooms visitors with the high-quality pastries prepared by the being able Part Backed.
- Фаст файн with preparation and regeneration of difficult dishes of long preparation. In particular, the direction expected shock freezing right after preparation in a parokonvektomata develops.
Benefits of shock freezing in the catering sector
The restaurant, which uses the possibilities of shock freezing, gets additional competitive opportunities:
- Economy on the cost of the equipment and number of staff (in the system of network фаст файн with pastries).
- Increases in the range without decline in quality and increase in the staff of kitchen.
- One more tool for creativity and development of author's compoundings.
- Long-term storage of valuable food raw materials without loss of quality and economy on refusal of services of dear suppliers.
- to Use seasonal and exotic products, including a beaten game, in the constant menu.
equipment selection
Cameras of one-sided and bilateral (tunnel) loading of commercial and industrial series from the FastCold company are used. Units are equipped with probes thermometers for freezing process control and also processor interfaces of setup and automatic control of operation modes.
Depending on the organization of the restaurants there are several typical schemes of distribution of freezing and refrigeration equipment. For example, in networks of fast fine shockers located in the Central preparation kitchens, and the café only uses normal freezer. Non-chain restaurants use their own shock freezing chambers.
The specialists of "FastCold" ready to advise you on issues of calculation of parameters of tasers and other equipment. To do this, you can contact us by phone +7 (499) 112-32-04, or use the feedback form on the website.
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