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Blast Freezing

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Blast Freezing (-35°C / -40°C) 

Blast freezing is the process of cooling until obtaining core heat of product with a temperature of -18°C.  This quick-freezing process is conducted in the -35°C / -40°C rooms. When the core heat of the product reached to -18°C, products are transferred to frozen storage rooms. -35°C / -40°C Blast Freezing is not used for storage purposes; it is only for Blast-Freezing. Important point for these rooms is that choosing proper cooling device. In order to choosing proper cooling device; product type, amount, entrance temperature, room dimensions and targeted Blast-Freezing time has to be taken into consideration. It is significant to keep Blast-Freezing time short to maintain long self-life of the products. We built plenty of blast freezing rooms taking into consideration minor details of your projects and installed the blast-freezing facilities for quite different industries such as fish, ice cream, red meat, poultry and vegetables.

What is Blast Freezing

Blast chilling and blast freezing are integral processes in the food industry, designed for efficient temperature management to ensure food safety and extend shelf life. These techniques are critical in managing the microbial load and preserving the quality of perishable food products in industrial and commercial settings.

Technical Overview of Blast Chilling Blast chilling is a rapid cooling process where food products are subjected to cold air circulation to decrease their core temperature swiftly. Industry standards, as stipulated by health guidelines, require that the temperature of food items be reduced from an initial +70ºC (158ºF) to +3ºC (37.4ºF) or lower within a 90-minute timeframe. This rapid reduction in temperature is crucial in inhibiting bacterial growth and enzymatic reactions that typically occur in the temperature range of 5ºC to 63ºC. Advanced blast chillers, such as those in the Foster range, are engineered to exceed these requirements, capable of efficiently cooling products from a higher starting temperature of +90ºC (194ºF) within the prescribed period.

Industrial Significance of Blast Chilling

·        Microbial Safety: Rapidly lowering the temperature significantly reduces the risk of bacterial proliferation.

·        Quality Retention: This method aids in maintaining the sensory and nutritional properties of food, as gradual cooling can lead to moisture loss and textural degradation.

·        Operational Efficiency: Enables large-scale food operations to cool products quickly, facilitating faster turnover and storage optimization.

Blast Freezing: Process and Industrial Applications Blast freezing is an extension of the chilling process, where food products are rapidly brought down to freezing temperatures. The standard requires the reduction of food temperature from +70ºC (158ºF) to –18ºC (-0.4ºF) within a maximum of 240 minutes. This rapid freezing method is beneficial in creating small ice crystals, which cause less cellular damage compared to larger crystals formed in slower freezing methods.

Advantages in Food Industry

·        Structural Integrity: Smaller ice crystals preserve the cellular structure, ensuring minimal texture and flavor loss upon thawing.

·        Extended Storage Life: Allows for long-term storage with minimal quality degradation, crucial for bulk and seasonal food processing.

·        Inventory Management: Facilitates better stock control and reduction in spoilage, enhancing overall operational efficiency.

In summary, blast chilling and blast freezing are sophisticated techniques employed in the food industry, crucial for adhering to safety standards and maintaining high-quality standards in food processing and preservation. These methods are technologically advanced, requiring specific equipment and operational know-how, and are pivotal in large-scale food production and catering sectors.

Why are blast cooling and freezing important?

Blast cooling and freezing are critical techniques in the food industry for several key reasons:

1.      Food Safety: One of the primary reasons for employing these methods is to ensure food safety. Both techniques rapidly reduce the temperature of food, thus minimizing the time it spends in the 'danger zone' (between 5ºC and 63ºC or 41ºF and 145ºF). This is the temperature range where bacteria can grow most rapidly. By quickly bringing food through this range, the growth of harmful bacteria is significantly inhibited.

2.      Quality Preservation: Both blast chilling and freezing help maintain the quality of the food. Rapid cooling and freezing limit the formation of large ice crystals, which can damage the cellular structure of food and affect its texture, taste, and nutritional value. This means that the food retains more of its original quality when thawed and prepared.

3.      Extended Shelf Life: By slowing down the deterioration process, these methods extend the shelf life of food products. This is particularly important in commercial settings where food needs to be stored for longer periods without spoilage.

4.      Reduced Waste: With extended shelf life and better quality preservation, there is a decrease in food waste. This is economically beneficial for food businesses and environmentally responsible.

5.      Operational Efficiency: In commercial kitchens, caterings, and food processing industries, these methods enable more efficient workflow management. Food can be prepared in advance, rapidly cooled or frozen, and then stored until needed, helping to manage peak times and reduce last-minute preparation stress.

6.      Regulatory Compliance: Many food safety standards and regulations require that food be cooled or frozen within specific time frames to be deemed safe for consumption. Employing blast chilling and freezing is often essential for businesses to comply with these regulations.

Blast cooling and freezing are important for maintaining food safety, preserving quality, extending shelf life, reducing waste, increasing operational efficiency, and ensuring regulatory compliance in the food industry. TamCold brand is a company that produces shock freezing and cooling. If you would like to benefit from this service in this area, contact us.
Blast-Freezing Vegetables

Blast-Freezing Vegetables

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Blast-Freezing Vegetables
Blast-Freezing Fruits

Blast-Freezing Fruits

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Blast-Freezing Fruits
Blast-Freezing Meat

Blast-Freezing Meat

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Blast-Freezing Meat
Blast-Freezing Chicken

Blast-Freezing Chicken

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Blast-Freezing Chicken
Blast-Freezing Fish

Blast-Freezing Fish

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Blast-Freezing Fish
Blast-Freezing Foods

Blast-Freezing Foods

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Blast-Freezing Foods
Blast-Freezing Ice Cream

Blast-Freezing Ice Cream

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Blast-Freezing Ice Cream
Blast-Freezing Bakery

Blast-Freezing Bakery

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Blast-Freezing Bakery
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Blast Freezing
Blast Freezing
Blast Freezing ice cream
Blast Freezing ice cream
Tamcold is the export brand of Tam Güç
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