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Blast Chilling is increasingly becoming necessary both by code and by duty of care where food is cooked for deferred consumption. Particularly where patients, elderly in hospice care, young children, or others with weakened immune systems should be protected from the risk of food borne illness. In addition - Blast Chilling and Blast Freezing can be a productive tool in the commercial kitchen - reducing labor and increasing the shelf life of foods creating greater profitability as well as safety.