Piper offers a complete line of Shock Freezers / Blast Chillers to meet the specific needs of any foodservice environment. They are easy to operate and simple to maintain. When sizing a unit: (first) consider the space limitation. (second) how many pounds of food needs to be processed. (third) how many times per day. (lastl) what is the product. The primary reason(s) to use this technology, is food safety, extended hold time, and food freshness. By blast chilling or shock freezing, the cellular structure of food remains unchanged. For example a product like Sushi can be blast chilled and held for a period up to a year without any notable change in freshness. Please contact us for more detailed information and pricing.
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