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: