Blast Freezers

In freezing a proportion of the water undergoes a change in state to form ice crystals. Slow freezing forms big ice crystals in the product. The crystals are forming cells and destroy the structure of the product. Fast freezing forms many small ice crystals what leave the original product structure.

This ensures the colour, texture, flavour, and nutrients are locked in for your frozen food. This state of the technology provides the end user the enjoyment of a freshly prepared product right in their store, or even their own home.

Since the meal is frozen, it keeps it’s nutritional and taste aspect as it would be prepared just a minute before. It is nearly evident that the more rapid the freezing rate of food, the greater will be its quality upon thawing.

• Frozen food stuff (vegetables, seafood, meat, fruits, etc..)
• Frozen and blast chilled ready meals (for restaurants and meal deliveries)
• Frozen ready baked and partially baked pastry
• Prepared foods
• Industrial applications (for testing environments)

• Time and capacity of freezing are calculated according to the product
• Can be freezing room or tunnel type
• Customized dimensions and capacity depending on the consumption
• Evaporating temperature: -30 / -40 C
• Freezing temperature (goods’ core temp.): -7 / -18 C
• Intake temperature (products’ core) max +50 C (recommended as cold as possible)
• Cooling time: 60 min – 240 min depending on the capacity
• Each model are specialized for our customers
• Blast freezing capacity: 20kg – 600kg per period
• Freezing direction from side, directly to the goods
• Digital controlled, equipped with core thermometer (option)
• Panel surfaces: painted or stainless steel
• Wall thickness: 120 – 140 mm
• Doors: 1 or 2 doors
• On/off switch, / freezing, defrosting warning light, time and temperature display / warnings

Food safety is an important reason to buy a blast chiller but not the only reason, as many foodservice directors are finding. Blast chillers are not just a complicated oversized refrigerator in the corner of the kitchen that is used to comply with someone’s HACCP plan.

Products from a steamtable, for example, can often be recycled the next day because they can be chilled quickly and safely and not lose too much quality in the process. Food quality also is improved because of the rapid chilling process itself Rapid chilling stops some of the deterioration that begins immediately at the end.

• Time and capacity of freezing are calculated according to the product
• Customized dimensions and capacity depending on the consumption
• Evaporating temperature: -10 / -15 C
• Cooling temperature (goods’ core temp.): 0 / +5 C
• Intake temperature (products’ core) max +70 C (recommended as cold as possible)
• Intake temperature (products’ core) max +50 C (recommended as cold as possible)
• Cooling time: 60 min – 240 min depending on the capacity
• Each model are specialized for our customers
• Blast cooling capacity: 20kg – 600kg per period
• Freezing direction from side, directly to the goods
• Digital controlled, equipped with core thermometer (option)
• Panel surfaces: painted or stainless steel
• Wall thickness: 120 – 140 mm
• Doors: 1 or 2 doors
• On/off switch, / freezing, defrosting warning light, time and temperature display / warnings