Blast freezers also referred to as shock freezers, rapidly bring down the core temperature of fresh produce. Freezing should be very quick to lock in the taste and nutritional value of the food for optimum quality for consumers. It cools the food quickly by blowing cold air at a given temperature, pressure, and airspeed over the food product and gradually dropping the temperature in the chamber and at the product core.
Once the product is “blast frozen”, it can be moved into a standard freezer for longer-term storage.
Why use a Blast Freezer?
When you freeze food, the water inside crystallizes 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 flavor of foods.
Rapid freezing causes the formation of smaller crystals, which do minor damage and preserve food at a higher quality, before entering into conventional freezer storage.