What is the difference between a blast freezer and a freezer (=conservation unit)? Why cannot I freeze products in a normal freezer?
It is possible to freeze in a normal freezer directly. But the external aspect of the products may be damaged due to the improper freezing process. This damage is mainly due to the water that crystallizes on the product. The faster the freezing process takes place at the temperature where water crystallizes (between 0 and -5C), the less the external bakery aspect will be damaged. A normal freezer blows -18C air into the production. The production is then kept at this temperature. A BLAST freezer also brings the production to a temperature of -18C, but by blowing air at – 40C. So the decrease in temperature from 0 to -5C happens much faster in a blast freezer. As a result, water crystallization doesn’t have time to cause any damage to the products.
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