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Tempering Frozen Food

In freezing food product, the outside of the product, where most bacteria is found, is the first part to reduce in temperature, and hence severely restrict the duration within which bacteria can multiply. In thawing, this is not the case. The outside of the product will be normally be the first to increase in temperature into the danger zone for bacterial growth, and remain there until the inner parts of the product thaw. Transkold offer the capability of tempering frozen food to accelerate the time required to bring frozen food up to the required temperature for further work in the preparation of food. If this is a service you are interested in, please don't hesitate to get in contact to work out the exact requirements

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