What is Blast Freezing and How is it Done?

Blast freezing is a specialized cooling method that rapidly freezes products until their core temperature reaches -18°C . During this process, cold air, ranging from -35°C to -45°C, is passed over the products at a speed of 5 m/s .

Rules to be followed during the blast freezing process

• The blast freezing process should be completed as quickly as possible.
• The thickness of the product affects the freezing time. Thicker products may require longer freezing times.
• Airflow should reach every point of the product equally.
• Products should not be stacked on top of each other, and air circulation should be provided between shelves.
• Trays and pallets should be centered and placed in the direction of the air flow of the evaporator fans.
• During freezing, the room door should not be opened and no product entry or exit should be allowed.
• The room should be defrosted, and the defrost interval should be adjusted, especially if the freezing time is longer than 12 hours.
• The pressure valve should be checked regularly.
  
  
  
  

Things to Consider When Placing a Blast Freezing Unit

Evaporator (Indoor Unit)

• It should be placed in a way that ensures homogeneous air distribution.
• It should not be close to the door and should be installed flat (check with a spirit level).
  
  
  

Condenser (Outdoor Unit)

• It should be installed in an area where natural ventilation can be provided throughout the day.
• There should be no obstructions in the air suction and blowing directions.
• It should be in an accessible location for ease of maintenance and intervention.
• If it is outdoors, it should be protected against sun, rain and dust (a porch should be built).
  
  
  

Recommended Storage Conditions for Food Products