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Blast Freezers & Blast Chillers
Blast Freezers’ salient characteristics include
Quick Freezing: Compared to conventional freezers, blast freezers can freeze food and other things
faster, lowering the chance of bacterial growth and maintaining the product’s texture and flavour.
Low Temperatures: To ensure that goods freeze quickly and effectively, these freezers operate at extremely low temperatures, usually between -30°C and -40°C (-22°F and -40°F).
Uniform Cooling: Powerful blowers distribute cold air throughout the freezer in an even manner, resulting in uniform chilling and steady product freezing.
Versatility: Rapid freezing is crucial for maintaining the quality and safety of food items in a variety of businesses, including food processing, catering, and commercial kitchens. These industries use blast freezers.
Blast Chillers’ salient characteristics include
Fast Chilling: Blast chillers can swiftly reduce the temperature of heated or cooked food to a safe level;
usually, they can do this in a short amount of time, usually from cooking temperature to less than 5°C
(41°F).
Temperature Control: Depending on the kind of food being processed, customers can choose the ideal
chilling temperature with these devices’ accurate temperature control.
Shock Freezing: A feature of some blast chillers is shock freezing, which quickly brings food items down
to freezing temperatures while maintaining their nutritional content, flavour, and texture.
Numerous Modes: To accommodate a wide range of products, many blast chillers have numerous
working modes, such as soft chilling for delicate items and hard chilling for denser foods.
Hygienic Design: Detachable racks or trays and easily cleaned surfaces characterise the design of blast
chillers.
