Blast Freezer & Chiller

Greencold offers Blast Freezer & Chiller systems to the food processing industry.

1.Blast Chillers
Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °C (46 °F) and +68 °C (154 °F). By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and recently, in the preparation of 'instant' foods as it ensures the safety and quality of the food product.

2.Blast Freezer
blast freezer is just a freezer which is extremely cold. They can sometimes be referred to as ‘shock freezers’ too. The concept behind shock freezers is to quickly reduce the temperature of food products or fresh produce in order to reduce the metabolic processes significantly. They are often used in the food industry for products such as ready meals, chicken,meat,fish and vegetable products. Many commercial kitchens use blast freezers for cold storage

blast freezers use blower fans which emit cold air across the contents of the freezer which causes rapid chilling. Others can work in different ways depending on the design. They can be equipped with trays or pallets that are adjustable, allowing users to position foods into various compartments for freezing.

When food is frozen, the water inside it crystallizes. If freezing takes place at relatively warm temperatures, the ice crystals which form will be large. In a blast freezer, the extremely cold temperature promotes very rapid freezing, which creates small ice crystals. The smaller the crystals, the less damage to the food, as large crystals can rupture cells. Once the food has been frozen in a blast freezer, it can be moved to a more conventional freezer for storage, as long as the freezer stays cold enough to keep the food frozen.

Energy saving, defrost as well as noise reduction mode of the freezer make Greencold highly popular in the market. Apart from the obvious advantages such as a higher quality, better tasting product, our blast freezing also offers health and safety benefits. The extreme temperature dramatically slows down metabolic activity. Moreover, it locks the taste, color, texture, flavor, as well as nutritional value of the food quickly.

• Temperature Ranges -5°C To -80° C,
• High Grade Stainless Steel With Internal And External Finishing
• Polyurethane Foam Insulation With Air, Electric, Water & Hot Gas Defrosting System
• Highly Competent Fan To Ensure Adequate Cooling Capacity Models available with 2, 4, 6 & 8 Fans
• Cooling capacity ranging from 5 kW to 120 kW
• Fin spacing available from 4 mm to 10 mm
• Proven quality fans: Ziehl Abegg, EBM or Favelle
• Saw tooth & plain blade fan options available (in Ziehl Abegg fans)
• Bullet expansion on copper tubes in Freon units, and hydraulic expansion on SS tubes in ammonia units
• Rippled fin edges for turbulence air flow
• Corrugated fin design for low pressure drop and efficient heat transfer

Advantages of Blast Freezing

1. Rapid temperature reduction prevents the reproduction of microorganisms.
2. Increase shelf life of product.
3. Appearance, flavour, texture and nutritional value remain as natural.
4. High and constant quality.
5. Reduction in electricity consumption
6. Prevention of large ice crystals which can damage food.
7. Reduced kitchen waste as unused portions can safely be stored for later use.
8. Increased Kitchen efficiency lets you prepare large batches and use some portions later.
9. Cost effective operation & maintenance.
10. Production always available for the sale