What is a Blast Freezer?
A blast freezer is a type of commercial freezer that quickly freezes food products to very low temperatures. The rapid freezing process preserves the quality of the food by preventing the formation of large ice crystals, which can damage the cell structure and affect the taste and texture of the food. Blast freezers are often used in the food industry to preserve the freshness of meats, seafood, fruits, and vegetables. They can also be used to quickly freeze prepared meals and desserts.
Blast freezer (quick-frozen food) usually requires relatively large refrigeration equipment. The cooling capacity of the equipment is directly proportional to the amount of quickfreezing of the food and inversely proportional to the time of quick-freezing. The Blast freezer room is to quickly pass the food through its larger ice crystal formation area, and quickly freeze when the central temperature reaches -18°C.
The Blast freezer products (quick-frozen food) will have a variety of changes during the freezing process, such as physical changes (volume, thermal conductivity, specific heat, dry consumption, etc.), chemical changes (protein denaturation, color change, etc.), cell tissue changes, and Changes in biology and microorganisms, etc. The characteristic of fast-freezing food is to keep the original nutritional value, color and flavor of the food to a greater extent. That is to say, the blast freezer room is to ensure that the above changes of food in the freezing process to achieve greater reversibility.
Advantages of Blast Freezer
Following are the advantages of Blast Freezer
1- Avoid the formation of large ice crystals between cells;
2- Reduce the exudation of moisture in the cells, and less juice loss when thawing;
3- The contact time of concentrated solutes, food tissues, colloids and various components in cell tissues is significantly shortened, and the harmfulness of concentration is reduced to a lower level;
4- Rapidly reduce the food to below the temperature of microbial growth activity, which advantageously resists the growth of microbes and their biochemical reactions;
5- The food stays in the cold storage for a short time, which is beneficial to improve the utilization rate and continuous production efficiency of refrigeration equipment.
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