AG Equipment’s professional blast chiller/freezer is a great addition to any commercial kitchen, allowing you to rapidly freeze both hot/cooked food as well as raw products quickly. Allowing the formation of micro-crystals that help to conserve the natural moisture levels and nutritional properties of each product, which can then be freely stored for weeks or months.
Thanks to the blast chilling/freezing cycle, the product temperature drops from the after-cooking temperature of +90°C down to only +3°C in as little as 90 minutes and +90°C down to -18°C in 240 minutes. Importantly, the transition between +65°C and +10°C (the ideal climate for the proliferation of bacteria) is so fast that any bacterial generation can be prevented.
A traditional slow-freezing process transforms the liquids in foods into macro-crystals of ice. This development will irreparably damage most foods and can lead to bacterial development.
To preserve the food for a medium/long period and to maintain its nutritional value, it is recommended to freeze products to a core temperature of -18°C in the least time possible.
Once thawed, products frozen in a blast chiller will not lose fluids or flavour and will retain their consistency better than traditional slow-freezing methods.