Bakery Blast Freezers
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Blast Freezer FAQ
Blast chillers are specifically designed to rapidly cool down cooked food, offering a much quicker cooling process than regular refrigerators. While they are not as cold as shock freezers, blast chillers effectively lower the temperature to between -18 to 4°C (0 to 40°F).
The primary purposes of blast chillers are to prevent bacterial growth and safely preserve food without compromising its quality. By quickly reducing the temperature of cooked food, blast chillers inhibit the proliferation of harmful bacteria, thereby extending the shelf life of the food while maintaining its freshness and taste.
In some cases, blast chillers may also come equipped with shock-freezing capabilities, allowing for even faster freezing of food items when necessary. This added functionality further enhances their versatility and utility in commercial kitchens and food service establishments.
A shock freezer is specifically engineered to freeze food at a significantly faster rate compared to a regular freezer. Operating at temperatures around -40°C (-40°F), shock freezers rapidly lower the temperature to preserve the texture, quality, and flavor of the food.
The rapid freezing process effectively locks in the natural moisture and prevents the formation of large ice crystals, resulting in better retention of the food's original texture and taste. This makes shock freezers invaluable in commissary kitchens and production facilities that part-bake or full-bake their product and freeze it before distributing it to outlets or other kitchens or bakeries that do a final bake or warm it up before serving it to customers.
A shock freezer can be ordered large enough to fit a full baking rack so that once the rack is done in the oven, it can almost instantly be moved to the shock freezer. Because of how quickly a blast freezer can freeze products, this can drastically reduce the amount of freezing space a bakery needs to freeze enough racks worth of products while keeping up with their rack oven [link]