With the rapid advancement in the refrigeration and freezing technology, more and more businesses are coming to understand the benefits and importance of blast freezing. Not only does this impact large organisations, but smaller ones as well, as more and more people are becoming aware of what they put into their bodies, so the demand for freshly frozen food is on the rise. So, in order to understand the reasons why blast freezers are becoming so popular, it’s important to first understand the benefits they provide, as well as the issues they can prevent in the catering and food industries.
First and foremost, a shock freezer can help you protect your products from bacteria. Foods like fish, meat, and poultry are very prone to bacteria like Salmonella and Escherichia coli, which multiple very quickly in just a couple of days if left in unsuitable conditions. However, with the right cooking and freezing methods, they can be controlled and eliminated.
Another major benefit of having a shock freezer is that it can help preserve the nutrients in your food products. The quick freezing process is beneficial to both your business and your customers, as it effectively stops quick nutrient deterioration. A slower freezing process can still result in unwanted changes in the quality of your products, and it can result in unhealthy, bland food.
The nutritional value of food is especially important if it’s intended for hospitals and schools. Kids and people who have problems with their health heavily rely on nutrient-dense food which is why the preserving properties of a blast freezer are so important and beneficial. Moreover, blast freezers can be used to keep the nutrients in ready-cooked meals as well, making them a key asset to have as the demand for healthy frozen goods has been on the rise in the past couple of years.
A decent blast freezer has the ability to freeze a few tons of produce in a day, which means the process is extremely quick, meaning, bacteria have little to no chance for developing, and your produce will be kept fresh in bulk. Generally, fish, meat and poultry should be stored at about -18 degrees Celsius or less, which is the temperature at which bacteria can’t develop.
All of this makes blast freezers essential for many restaurants, catering services, and food transportation businesses. These pieces of equipment are available in a wide range of sizes to cater to the needs of different businesses. Smaller models are more portable, while larger ones are more powerful.