Blast Chillers & Blast Freezers preserve produce for transport to other areas. Blast Chilling and Blast Freezing is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth.
Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption.
This method of preserving food is commonly used in Commercial Kitchens, Food Catering and in the preparation of ‘instant’ foods, as it ensures the safety and the quality of the food product.
Blast freezers can also be used to retain nutrients in ready cooked meals, making them an important asset to have as the demand for healthier frozen goods grows across the globe.
