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.

Safe Freezing with a Blast Chillers:

Aside from the integrity, quality, and taste of the food, blast freezing also offers a health and safety benefit in that frigid temperatures slow down bacteria’s growth. Contamination is significantly reduced if the food is handled safely and then put into the freezer immediately after preparation.

This benefit to food safety is one of the reasons why blast freezing is very popular in commercial food preparation areas, as it greatly reduces the risk to customers and consumers.