Market of Commercial blast chillers use blast chilling process of cooling food to a low temperature in a short period to eliminate the chances of bacterial proliferation. The ideal temperature for bacteria to multiply is between 114°F and 309°C. Cooked foods, when cooled from 158°F to 37°F in a short span of time (90 minutes), are made safe for storage and later consumption. This resolves concerns affecting food quality such as temperature, time, and humidity.
One of latest trends in the commercial blast chillers market is improved product features. Commercial blast chillers are being designed with unique product features such as integration of touchscreen controllers, smart and automatic defrost functions, and inbuilt safety sensors that stop the fan motor in case of disruption during the freezing cycles. The smart and automatic defrost functions ensure optimal consumption of energy and maximize performance. IRINOX’s MultiFresh Multi-function blast chiller uses MyA touchscreen interface, which makes the machine easier to use.
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The report, Global Commercial Blast Chillers Market 2016-2020, has been prepared based on an in-depth market analysis with inputs from industry experts. This report covers the market landscape and its growth prospects over the coming years. The report also includes a discussion of the key vendors operating in this market.
This report covers the present scenario and the growth prospects of the global commercial blast chillers market for 2016-2020. To calculate the market size, the report considers the revenue generated through the sales of commercial blast chillers to catering units, restaurants, and hotels.
The market is divided into the following segments based on geography:
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According to the report, one of the primary drivers in the market is need to retain food nutrients. Slow freezing processes cause unwanted changes in food items resulting in them becoming bland and unfit for consumption. These freezing techniques take longer (over 4-6 hours) to cool the food down and results in the formation of large ice crystals which tend to damage the cell walls of the food. When these crystals melt, they cause the cell walls to rupture, causing the texture and taste of the food to deteriorate. Nutritional health is a major concern among consumers. Commercial blast chillers provide speedy freezing which helps stop the rapid deterioration of nutrients and increases the shelf life of the food item. The fast cooling in commercial blast chillers results in micro-crystallization of water molecules and causes the ice crystals in the food to remain small. Food products can thus be stored for 3 to 18 months based on their type.
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