What is a blast freezer?
Blast Freezers, also known as shock freezers, are a type of freezer which is designed to very rapidly bring down the temperature of the contents being stored. Blast freezing is widely used in commercial kitchens and in the frozen food industry for fresh produce, ice cream, pre-prepared meals and vegetables or fish. Blast freezing food helps ensure that flavour, texture and condition of food remains at its best.
How do blast freezers work?
When food is frozen, the water inside it crystallises into ice and the longer the freezing process takes, the larger the ice crystals formed. These larger crystals can damage materials by causing cell bursting whereby they rupture the preserved food’s cells. This often ruins the quality and flavour of food produce by affecting its taste and texture. Blast freezing however causes very small crystals to form, which prevents damage and preserves food at a higher quality. Once the food is frozen in a blast freezer it can be moved into a normal freezer for long term storage.
Blast freezers usually use blower fans which force cold air across the contents of the freezer in order to rapidly chill it. They can be equipped with trays which move in order to position foods, and often include various compartments for freezing. Blast freezers can normally handle foods at room temperature or heated as long as the capacity is not overloaded.
How cold is a blast freezer and how long does it take to freeze?
While standard freezers are usually kept at 0°C, blast freezers operate at an air temperature of -30°C to -40°C. Compared to the 6-12 hours it may take for a normal freezer to freeze food, the much colder temperature in a blast freezer decreases the freezing process to a time of approximately 3 hours.
What are the advantages of using a blast freezer?
- Blast freezing locks the nutritional value, flavour, texture and colour of the food it preserves
- The physical appearance of food is protected from damage and dehydration by an ice skin that is formed on the surface as a result of blast freezing
- Blast freezing ensures that food is safe for consumption as it prevents the growth of micro-organisms
- Food that has been blast frozen keeps its structure and quality
- Risk of contamination is low as blast freezers contain different compartments for different foods
- Blast freezing can benefit chefs as they enable the storage of large quantities of produce, which is ideal for preserving batches of leftovers and reducing food wastage.
What is the difference between a blast freezer and a blast chiller?
A Blast Chiller is a chilling machine that is able to rapidly chill products and store them for a short period of time. It does not completely freeze the contents and they will experience extensive drip loss if stored in a blast chiller for a long period of time.
The main difference is that blast freezers allow the storage of frozen products for a longer period of time. This is because the temperature within a blast freezer is far lower than a blast chiller, allowing it to freeze the entire content of the storage.
Blast Freezing Solutions from Froilabo
At Froilabo, our blast freezer (CPR100) performs a fast, homogenous and reproducible temperature drop that is suitable for a wide range of applications.
The CPR100 is available in a single volume, 100L, and is suitable for the fast freezing of a variety of food and medical products used within a laboratory. It has the capacity to freeze 100 bags of 280mL and the different versions available (water condenser, remote air condenser, remote cooling unit) allow adaptation to installation premises as well as usage constraints.
Froilabo blast freezers guarantee a fast temperature drop with a change in temperature of -11°C in 60 minutes and -30°C in less than 90 minutes.
The product has an intuitive interface with a coloured touch screen installed on the door. This screen allows the user to manage the CRP programming as well as the visualisation of the temperatures, the time taken and the current freezing cycle.
The operating temperatures are tracked and displayed continuously. At the end of the freezing cycle, a color code efficiently displays how the cycle went. Products can be loaded quickly and safely with a trolley on wheels. Once the freezing cycle is complete, the cart can be taken out and emptied without coming into direct contact with cold parts and therefore avoiding the risk of burning due to the cold.
Discover the Froilabo CRP100 Blast Freezer online today.
Can we help?
If you would like to find out more about Froilabo’s CRP100 Blast Freezer, or to make an inquiry, please do not hesitate to contact a member of our team today. We’ll be delighted to discuss your blast freezing requirements.
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