Williams Blast Freezer

Blast freezing works by freezing food so quickly that the water molecules inside don't have a chance to damage the food itself. When water freezes at or just below 0°C it tends to freeze in a lattice-type pattern. This pattern then forms into pure ice crystals in the cells that make up the food.The difference between a freezer and a blast chiller is that a freezer holds food at below freezing temperature while a blast chiller cools food quickly by blowing cold air over the food product and gradually dropping the temperature in the chamber.