Refrigerator Blast Chiller Shock Freezer Cold Room for Fruits Vegetables Meats

Refrigerator Blast Chiller Shock Freezer Cold Room for Fruits Vegetables Meats

Why use a Blast Freezer?

When you freeze food, the water inside crystallises into ice. The longer the freezing process takes, the larger the ice crystals can form. Larger ice crystals damage materials by causing phenomena like cell bursting, which affects the quality and flavour of foods.

Rapid freezing causes the formation of tiny crystals, which do minor damage and preserve food at a higher quality. Even more usefully, once the food is "blast frozen", it can be moved into a standard freezer for longer-term storage, as long as it stays cold enough for food at the correct temperature, of course.

Blast freezers are widely used in the frozen food industry for ice cream, pre-prepared meals and vegetables or fish; however, as they are very adaptable to the needs of businesses, there is no limit to the industries that can benefit from a Blast Freezer.

Many blast freezers use blower fans that force cold air across the freezer's contents to chill it rapidly. Others can work in other ways depending on the design. They can be equipped with trays that move about to position foods and often include various compartments for freezing.

An average freezer can typically handle foods at room temperature or even heated as long as the freezer's capacity is not overloaded. Put a lot of hot food in the freezer, and its temperature will rise, which will negatively affect its cooling capacity.