Using a Blast Freezer vs. a Slow Freezer

This post covers the following concepts:

The blast freezing or flash freezing process works by blasting food products with cold air and sucking the hot air out of them simultaneously. This process occurs in a blast freezing chamber that accommodates the exchange of hot and cold air. It uses refrigerant to remove heat from the chamber’s air and turn it into gases that exist outside of the food products they just left. The blast chilling process repeats itself, pumping the products with cold air and pulling the hot air away until the products reach -18 degrees Celsius (-0.4 degrees Fahrenheit).

Blast freezing cools products rather quickly, but it’s not the only way to freeze your products. Other quick freezing methods include:

The methods described above freeze products in a few hours or a few days. But slow freezing takes several days or weeks to cool frozen foods. Slow freezing usually occurs in storage freezers where food products sit on the shelf and gradually grow cool. While this process sounds easy, it gives your food products more time to grow bacteria or let large ice crystals form on their surfaces. It also allows your foods to lose many of their nutrients.

When you cool your frozen foods down in a blast freezer, you reap a variety of benefits, including:

We’ve handled food products for years, and we’ve perfected our food storage and blast freezing services in the process. We blast freeze your products down to their correct storage temperatures first. Then we store them in the appropriate storage space, be that frozen, temperature-controlled, or climate-controlled storage. We help you determine which types of freezing and storage suit your products, and then we apply those services to them.

If you’re ready to take advantage of our blast freezing and food storage facilities and services, reach out to us today.