Blast Freezer

Blast Freezer

Cooling down the temperature in a short time, the blast freezer can freeze a large volume of foodstuffs rapidly and stop the generation of bacteria for a long time preservation. Popular for fish factory, ice cream company and other food industries.

Features of Blast Freezer:

1. Freezing temperature: -40℃~-35℃

2. Fast cooling speed and adjustable temperature system.

3. High quality sandwich PU panel, density reaches 45kgs/m³.

4. The automatic high-precision digital controller is easy to operate with high efficiency.

5. Imported European compressor, good performance, low noise and high efficiency. 

How Blast Freezer works:

Cold air circulation: The freezer blows cold air at extremely low temperatures around the food or product, lowering its temperature much faster than a conventional freezer would.

Temperature control: The goal is to lower the temperature of the product quickly and evenly, which reduces the time it spends in the "danger zone" (above freezing but below cooking temperatures), where bacteria can thrive.

Preservation: Because it freezes items so quickly, it minimizes cell damage and preserves the food’s texture, flavor, and nutritional value, unlike slow freezing, which can lead to the breakdown of cell walls and degradation in quality.

In context of food, blast freezers are often used in commercial kitchens, food processing plants, and restaurants for:

Freezing perishable foods: It prevents the growth of bacteria and helps retain the quality of the food by freezing it at a rapid rate.

Preserving food for longer periods: Items like meat, seafood, fruits, and vegetables are often blast frozen to extend shelf life.

Food safety: By quickly bringing the temperature down to the safe freezing range, blast freezers help prevent the development of harmful bacteria or pathogens.

Blast freezers are more efficient than standard freezers because they can freeze larger quantities of food much faster, reducing the formation of large ice crystals, which can damage the cell structure of the food.