Pork Chicken Blast Freezer

Forced air freezers are sometimes called shock freezers. The idea of this kind of storage in the freezer is to very rapidly reduce the temperature of the food (usually) or fresh product by freezing them very rapidly.
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What Is A Blast Freezer?

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

Forced air freezers are sometimes called shock freezers. The idea of this kind of storage in the freezer is to very rapidly reduce the temperature of the food (usually) or fresh product by freezing them very rapidly.

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


Why use a Blast Freezer?

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

Flash freezing reduces the size of the formed crystals. This reduces damage and preserves higher quality food. Even more conveniently, once the food is "frozen," it can be placed in a conventional freezer for long-term storage as long as the food remains cold enough to remain frozen.


How Do You Blast Freeze?

Many forced air freezers use a blower fan to pump cold air into the freezer contents for rapid cooling. Some designs work in other ways. They can be equipped with moving trays to place food, and often have several compartments for freezing.

Normal freezers can usually handle food even at room temperature or even heated until the freezer capacity is overloaded. If you put a lot of hot food in the freezer, the temperature will rise and it will adversely affect the cooling capacity.


Safe Freezing with a Blast Chillers

In addition to food integrity, quality and taste, flash freezing also has health and safety benefits. Extreme cold slows the growth of bacteria. If the food is handled safely and placed in the freezer immediately after preparation, the risk of contamination is greatly reduced.

This advantage to food safety is one of the reasons why flash freezing is very popular in the food manufacturing field, as it significantly reduces the risk to customers and consumers.


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