About Friginox
Understanding The Issue

At certain temperatures, Bacteria and Pathogens present naturally in acceptable levels in food will accelerate and grow to harmful levels – particularly in high protein foods. While cooking at high temperatures will sterilize and kill bacteria, food which is prepared (in bulk) for later consumption can become subject to rampant growth and acceleration of these harmful pathogens without due attention to the cooling process. Past practices included ice baths (requiring space and labor) and utilization of cool rooms (creating risk due to slow pull down times) and are not longer viewed as acceptable or desirable. Most at risk to foodborne illness, are the young, the elderly, and those with an impaired or weakened immune system – typically in an institutional or central production kitchen.

In addition to greater control over the preparation and storage of foods by passing them through the danger zone more rapidly, Blast Chillers provide a new tool in the kitchen which can be used to increase efficiency in production and labor utilization, as well as improve shelf life, stability and variety of food offered.