The Advantages of Blast Freezing
Magnavale has extensive experience providing blast freezing services for food manufacturers and distributors, as well as offering BRC-certified temperature-controlled storage for primarily frozen & chilled food.
With its ability to freeze food items rapidly and efficiently to sub-zero temperatures, blast freezing helps to maintain the quality, flavour, and nutritional value of various perishable products, including proteins and dairy items such as butter.
What is Blast Freezing?
Blast freezing, also referred to as blast chilling, shock freezing, flash freezing, deep freezing, and rapid cooling, is a technique employed to swiftly lower the temperature of food products.
Unlike standard freezers, blast freezers operate at a much lower temperature range. The typical temperature range for a blast freezing unit is around -40°C. These blast freezing units can house up to 33 pallets of the food product and cater to a wide range of products including meat, fish, plant-based proteins and dairy goods.
Manufacturers see many benefits from blast freezing their products; generally, the faster you can freeze a food product down, the better the resulting product will be in terms of bacterial growth, taste, texture, and shelf life.
Extend Shelf Life & Reduce Waste
Blast freezing significantly extends the shelf life of perishable products. Rapidly freezing food inhibits the growth of microorganisms and enzymes responsible for spoilage and degradation. The reduced temperature slows down bacterial growth and enzyme activity, therefore preserving food quality and extending its shelf life.
A primary advantage of blast freezing lies in its ability to preserve the quality of food products. By rapidly freezing food at sub-zero temperatures, blast freezing minimizes the formation of large ice crystals.
The larger the ice crystallisation, the more likely it is that the cell wall is broken which can alter the taste, texture, quality and appearance of food products. As the blast freezer freezes so rapidly, the ice crystals are much smaller and denser, meaning less cellular damage which means using blast freezers can maintain product quality, taste and texture.
By relying on a provider like Magnavale for blast freezing services, businesses can avoid the substantial costs associated with owning and operating their own blast freezing units.
These costs include ongoing maintenance, energy usage, repairs, and the need to stay up to date with equipment upgrades. With our specialist expertise and state-of-the-art blast freezing facilities at all our facilities, we can handle these expenses more efficiently due to economies of scale and dedicated maintenance teams.
Moreover, partnering with a trusted provider allows food manufacturers the flexibility to adjust their production volumes as needed, whether it’s to meet increased demand during peak seasons or to scale down during slower periods. This adaptability reduces the risk of underutilised equipment and optimises cost-effectiveness.
If you are interested in our freezing solutions, please enquire below.
More on Blast Freezing
At Magnavale we understand that for processors and suppliers of meat products, it is important that products maintain their freshness and...
Blast freezing can be a great way for manufacturers and distributors of dairy products such as butter and cheese, to extend shelf life,...
Each year a shocking volume of food goes to waste, a significant percentage of which occurs at the food manufacturing and distribution...