Blast freezers are used for the rapid cooling and freezing of food and fresh products. They are commonly used in the frozen-food industry for products such as ice cream, prepared meals, vegetables and fish.

Chilling or Freezing with a Standard Refrigerator

For projects requiring rapid chilling or freezing, we can use 150 mm to 200 mm panels according to the client's project specifications. Standard refrigerators do not have the necessary power and ventilation to absorb product heat quickly. The process can take much longer and may produce poorer results because slow freezing forms larger ice crystals that can damage the structure and quality of food.

Blast Chillers and HACCP-Based Food Safety

Blast chilling supports food-safety procedures based on HACCP principles. HACCP assesses risks that may affect food safety at each stage of production and applies preventive measures throughout the food-production and distribution process. The required chilling method depends on the characteristics of the food and the intended storage period.

Blast Chilling

Blast chilling can extend the storage life of food while helping maintain quality and flavour. After cooking, food can deteriorate because of bacterial growth. The main factors affecting this process are the type of food, humidity, time and temperature. According to the original equipment specification, the Everlasting King blast chiller range can lower the temperature at the centre of products from +90°C to +3°C within 90 minutes, supporting subsequent storage for up to five or six days when handled correctly.

Shock Freezing

For medium- and long-term preservation, food can be shock-frozen to -18°C at the centre of the product. This process can take up to 240 minutes and turns liquid in the food into ice crystals. The Everlasting King shock-freezer range is designed to produce small crystals through rapid cooling. Smaller crystals can help preserve product quality after thawing, reducing loss of liquid, weight, consistency and taste.