Blast Freezing & IQF Technology
We are dedicated to bring you the most affordable blast freezer and rapid freezer technology.
We can take your freezing technology to new levels by offering you high quality freezing systems made to your specifications.
Why is blast freezing better than simple slow freezing?
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 form cells and destroy the structure of the product. Fast freezing forms many small ice crystals that leave the original product structure intact.
This ensures the colour, texture, flavour, and nutrients are locked in for your frozen food. This state of technology provides the end user the enjoyment of a freshly prepared product right in their store. Since the meal is frozen, it keeps its nutritional value and taste intact. It is evident that the more rapid the freezing rate of food, the greater will be its quality upon thawing.
Field of application:
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
Industrial applications (for testing environments)
IQF means Individually Quick Frozen. Using this technology, you can freeze each and every piece of a particular product rather than freezing a big chunk of the same product together. In any other form of cooling, cold emanates from all four sides. Under IQF, every single piece is individually frozen.
Food safety is an important reason to buy a blast chiller but not the only reason. 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 steam table, for example, can often be recycled the next day because they can be chilled quickly and safely and not lose 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 thereafter.