Difference between blast freezer and shock freezer

If you work in the food industry, you may have heard of blast freezers and shock freezers. But do you know the difference between them? Here is a brief explanation of how they work and what they are used for.

Blast freezers are devices that rapidly cool down hot or warm food to temperatures around 0°C (32°F) in a short period of time, usually within a few hours. They are ideal for temporary storage of food that will be used within 24 to 48 hours, such as pre-cooked or par-cooked ingredients. Blast freezers help prevent bacterial growth and preserve the quality of food by moving it through the danger zone (between 5°C and 60°C) as quickly as possible.

Shock freezers are devices that rapidly freeze food to temperatures below -18°C (-0.4°F) in a very short period of time, usually within 30 minutes or less. They are ideal for long-term storage of food that will be used after several weeks or months, such as bulk purchases or prepared meals. Shock freezers help maintain the cellular structure, taste and appearance of food by preventing ice crystals from forming and damaging the food.

Both blast freezers and shock freezers are useful tools for food safety and quality, but they have different applications and benefits. Depending on your needs, you may want to invest in one or both of these devices for your kitchen. Blast Freezer (ampto.com)


Blast freezer

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