Blast Chiller and Blast Freezer

- Every type of food contain water in the food cell.
- During freezing water freezes forming ice crystals.
- Slow freezing forms large ice crystals in the product.
- When freezes, water expands and destroys the product cell structure.
- When thawed, ice crystal melts and drains away, causing.
- Weight loss (less product for customer)
- Texture change (food becomes soggy)
- Flavor change (some avor drained away)
- Rapid freezing, smaller ice crystals are formed
- Minimize cell structure change.
- Minimize weight loss & avor change.
- Color, texture, avor and nutrient are locked in the product.
- Thawed meat and vegetable taste fresh as if it has never been frozen.
- Inhibit Bacteria growth.