Blast Freezer
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A blast freezer is sometimes called shock freezer or flash freezer, which is widely used in the frozen food industry for things like cooked food and meals, seafood, meat, fish and dairy products.
Rapid freezing plays a crucial role in food preservation. When the food is subject to fast freezing, the small crystals will be formed, which causes less damage to cell walls. This ensures food can retain their taste, texture and nutritional value after freezing. The storage temperate of blast freezers ranges from -15℃ to -35℃.
Why use a Blast Freezer?
- Only small crystals formed during rapid freezing, causes less damage to cell wall of food;
- Ensures food keeps their taste, texture and appearance;
- Blast freezing cools and freezes large quantities of food quickly, saving you money and time.
- During rapid freezing, bacteria growth on food products decreases rapidly, keeping food highly hygienic.
- Blast freezers greatly reduce food waste because of reliable temperature control and freezing at low temperatures.
- Fast and efficient way for food preservation;
- Better food inventory control;
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