Why blast freezing is important?

Speed – Blast freezing allows you to cool and freeze larger volumes of food at a much quicker rate than when using a conventional freezer, saving you time and money. Again, this process halts the spread of bacteria more quickly, resulting in food that is both fresher and safer to eat.

Do I need a blast freezer?

So, the short answer to the question I get asked a lot and that names this post is: YES, you do need one – it is a very important piece of the production process. Now let’s find out why! A blast freezer is a VERY cold freezer that we need to lower the temperature of gelato very fast in many situations.

Why do you use a blast chiller?

Blast chillers are designed to bring the core temperature of food from around 160°F or more down to 41°F or less in about 90 minutes. And, because foods cool so quickly, blast chillers prevent moisture from evaporating the way it does when foods are cooled more slowly in a cooler or freezer.

How does a blast freezer work?

When the large crystals in food frozen by a conventional freezer start to melt, they rupture the preserved food’s cells. Eventually this can affect the taste and texture of that food. Blast freezers quickly freeze food stored inside thanks to the blowers inside that pass the chilled air over the surface of the food.

What are the benefits of blast?

Another fantastic benefit of the blast freezer is that it can help to preserve nutrients in food. The speedy freezing process of the blast freezer provides benefits to both the consumer and the business, as it effectively stops rapid nutrient deterioration.

What types of business can benefit from the use of blast freezers?

A blast freezer is usually used in industries or companies that wish to freeze very large amounts of inventory on a regular basis. These are mostly industries or companies involved in the manufacture or processing and preservation of sea food, shell fish, meats, processed and prepared foods, etc.

Is there a difference between a blast chiller and a blast freezer?

The difference between a freezer and a blast chiller is that a freezer holds food at below freezing temperature while a blast chiller cools food quickly by blowing cold air over the food product and gradually dropping the temperature in the chamber.

What is the difference between blast chiller and blast freezer?

A standard blast chiller will chill from 70°C to 3°C in less than 90 minutes, and a blast freezer will chill from 70°C to -18°C in less than 240 minutes. A Williams blast chiller or freezer can pull down from 90°C meaning it’s safe for cooked food.

What temp is a blast freezer?

The temperature of a blast freezer can vary from -10 Degrees Celsius (14 Degrees Fahrenheit) to -120 Degrees Celsius (-184 Degrees Fahrenheit) . The effective freezing temperature of various blast freezers vary depending upon a variety of factors.

What is a benefit of using a blast chiller or a tumble chiller?

The use of a Blast Chiller ensures a high level of safety whilst supporting a uniform standard. By reducing the period of time when food temperature naturally accelerates the rate at which harmful bacteria grows, chefs and producers are able to extend the shelf life of food products.

Can you store food in a blast freezer?

Blast freezers are most commonly used in hotels, big restaurants, fast-food restaurants, canteens, resorts and in catering. They are designed to freeze food and beverages (up to -18 C) allowing you to store processed meat for up to two months and salads and desserts for up to 1 year.

Which gas is used in blast freezer?

4.2 Freezing operating temperatures

Type of freezer	Operating temperature (°C)
Batch plate	-40 refrigerant
Continuous plate	-40 refrigerant
Liquid nitrogen	-50 to -196 refrigerant
Liquid carbon dioxide	-50 to -70