Food shock: Smeg blast chiller

The Smeg blast chiller blast chills food from 90°C to 3°C in less than 90 minutes. A blast chiller setting would, in turn, enable hot food to reach -18°C in less than 4.5 hours.

The Smeg blast chiller

The Smeg blast chiller, thanks to its Ready to Eat function, allows food to be stored at a low temperature, thus preventing the formation of bacteria by heating it immediately before eating. With this feature, food retains its pristine taste and can stay hot longer.

A wide range of temperatures not only allows you to warm a meal before serving, but also to chill drinks and desserts.

A new gadget from Smeg will chill your food from 90°C to 3°C in less than 90 minutes. The blast chiller setting will in turn allow hot food to reach -18°C in less than 4.5 hours. The Ready to Eat function includes both automatic programs and manual settings.

High-speed cooling of foods increases their average shelf life by up to 70%, prevents the growth of bacteria and preserves their original flavor, aroma and nutritional properties, which cannot be achieved by freezing in a conventional freezer.

Other important advantages of the blast chiller are the heating option up to 75°C and the special cooking functions.

The Smeg blast chiller enables you to regulate the dough rising process in three temperature and time settings, so you can achieve professional quality yeast dough.

The defrosting function is also very useful: a rapid defrosting keeps food fresh and prevents it from changing in taste.

The Smeg blast chiller can also be used for blast chilling at low temperatures.

The Smeg blast chiller is available in the Linea, Classica and Dolce Stil Novo ranges and goes well with all the other Smeg products in these collections.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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