Blast Freezer

Coun­ter­top blast chiller/​freezer able to fast-chill hot food, or fast-freeze food to ‑18°C or below, tak­ing around one to three hours, versus the six to twelve hours in a con­ven­tion­al freezer. 

Freeze time will vary depend­ing on the dens­ity, fat con­tent and amount of food in the cham­ber. This machine must not be left on overnight as it puts strain on its com­pressors and con­sumes a lot of power.

Fast chilling saves time and helps with food safety: chilling high­er risk foods to a safe stor­age tem­per­at­ure before refri­ger­at­ing them. 

Fast freez­ing saves time, but also pre­serves food qual­ity, nutri­tion­al value, taste and appear­ance, by avoid­ing the form­a­tion of large ice crys­tals that form when food is more slowly frozen. It can per­form time or tem­per­at­ure-con­trolled blast chill or freeze. 

You can use it for:

• Hot food to be chilled for storage
• High water con­tent foods to avoid large ice crys­tals when freezing
• Liquids or soft foods to be frozen for coating
• Flash-freez­ing just-picked fruit and vegetables. 

Yel­low tools require fur­ther train­ing, by arrange­ment with a technician.