Blast Freezer

This type of freezer storage rapidly brings down the temperature of (usually) cooked or fresh produce, freezing it very quickly to lock in the taste and nutrition of the food for optimum quality for consumers.Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 and +68 °C. By reducing the temperature of cooked food from +70 to +3 °C or below within 90 minutes, the food is rendered safe for storage and later consumption.