Blast Freezer for Slaughter House

When you freeze food (or something else), the water inside is crystallized in ice. The longer the freezing process, the larger the ice crystals.
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Product Details

What Is A Blast Freezer?

Simply put, a blast freezer is just a very cold freezer.

Forced air freezers are sometimes called shock freezers. The idea of this type of storage in a freezer is to very quickly reduce the temperature of foods or fresh products by freezing them very quickly.

They are widely used in the frozen food industry for ice cream, prepared dishes, vegetables and fish. Many commercial kitchens also use storage rooms for freezers.


Why use a Blast Freezer?

When you freeze food (or something else), the water inside is crystallized in ice. The longer the freezing process, the larger the ice crystals. Large ice crystals damage materials by causing phenomena such as cell cracks, which affect the quality and taste of food.

Fast freezing reduces the size of formed crystals, causing less damage and preserving better quality food. Even more useful, once the food is "frozen", it can be placed in a normal freezer for long-term storage - as long as it stays cold enough to keep the food naturally frozen.


How Do You Blast Freeze?

A large number of forced air freezers use fans that force cold air into the freezer to cool it quickly. Others can work in a different way depending on the design. They can be equipped with trays that move to place food and often have different compartments to freeze.

An average freezer can process normal food at room temperature or even heat it until the capacity of the freezer is overloaded. Put a lot of warm food in the freezer and the temperature increases, which negatively influences the cooling capacity.


Safe Freezing with a Blast Chillers

In addition to the integrity, quality and taste of food, fast freezing also has health and safety benefits because extreme cold slows the growth of bacteria. Provided that the food is handled safely and placed in the freezer immediately after preparation, the risk of contamination is considerably reduced.

This food safety benefit is one of the reasons why deep freezing is very popular in food preparation areas because it significantly reduces risks for customers and consumers.


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