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What is the purpose of a blast freezer?
Concept of blast freezing
Before choosing a freezer, let’s first understand the differences between regular freezing, and blast freezing! Choosing a refrigerator is not just about choosing one, do more research & compare more to find out the most suitable partner for your kitchen!
Blast freezer vs regular freezer
Blast freezer and regular freezer have significant differences in freezing speed & result. Ordinary freezing cannot quickly freeze through ingredients, which may cause them to spoil, while blast freezing can quickly freeze through and evenly, making ingredients less likely to go bad.
Ordinary freezers usually use natural convection cooling, which takes a long time to reach the desired temperature. The blast freezer adopts forced convection cooling method, which can quickly freeze food in a short period of time. This blast freezing function is very helpful for preserving fresh ingredients, preventing them from spoiling, and extending their shelf life. In addition, A blast freezer usually has stronger temperature control capabilities, which can better adapt to the temperature range required by different foods.
In terms of the uniformity of freezing temperature, ordinary freezing has uneven freezing temperature, which makes it difficult for ingredients to freeze thoroughly and evenly. However, blast freezing usually uses air cooling method, which uses forced circulation of cold air, has fast cooling speed, good temperature balance, and can provide uniform freezing temperature. The cells of ingredients are not damaged, and the preservation effect is better.
In terms of defrosting performance, air-cooled blast freezer use cold air circulation refrigeration. After the air humidity inside the cabinet forms frost on the evaporator, it will be regularly defrosted and discharged outside the cabinet through a heating defrosting device, so there is basically no frost formation. This not only saves the trouble of manual defrosting, but also avoids the problem of decreased cooling capacity and food adhesion caused by frosting.
In which application scenarios does a freezer have advantages?
Firstly, the blast freezing function is very useful when making ice cubes. Who doesn’t want to quickly enjoy a refreshing drink while drinking beer in summer? At this point, the blast freezer can come in handy. It can quickly lower the temperature of the freezer to several tens of degrees below zero, and produce ice cubes in a short period of time. It is simply the savior of summer!
Secondly, the blast freezing function has significant advantages in preserving the nutritional value of food. Fresh fruits, vegetables, or meat that have just been purchased can be stored in the freezer immediately and the blast freezing can be activated to preserve the nutritional value of the food to the maximum extent possible. Because food cells undergo changes during freezing and cooling, when the temperature drops to -5~-1 ℃, the water inside the cells will form ice crystals. This temperature zone is called the maximum ice crystal formation zone. If the freezing speed is fast enough, the ice crystals will become very small, avoiding expansion and puncturing the cell membrane. In this way, the cell tissue fluid can be preserved intact during thawing, reducing nutrient loss and truly achieving the purpose of preservation.
Tip: Use the quick freezing function correctly
Finally, I would like to remind everyone to pay attention to some small details when using the quick freezing function. For example, do not frequently open or close the freezer door to avoid affecting the cooling effect. In addition, the quick freezing function is generally suitable for food that is frozen in large quantities for a short period of time. If it is a small amount of food or food that needs to be stored for a long time, it is still recommended to use the ordinary freezing function.