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Functions of Blast Freezers and Chillers


Shock Freezing


Freezing food is such a simple concept however, most of us are unfamiliar that in freezing the quality of food changes unless it is done via “Shock Freezing”.


During this process of freezing, all the water molecules turn into crystals, the faster the freezing, the less amount of crystallization occurs. It is only then, when crystallization are almost non-existent that original food molecules are qualities are preserved.


The blast freezer provided an air temperature of -40C, this process lowers the core temperature of the food to -18C in under 240 mins, only thru this procedure can we keep the quality, texture and taste of food even after defrosting.