In today’s fast-paced food industry, maintaining freshness and quality is non-negotiable. One revolutionary technology that has transformed food preservation is blast freezing. At Transgreen, we leverage this method to ensure our frozen products deliver natural taste, texture, and nutrition to your kitchen, whether you run a restaurant, cloud kitchen, or food processing unit.
What is Blast Freezing?
Blast freezing is a rapid freezing technique where food is exposed to extremely low temperatures, typically between -30°C to -40°C, using powerful cold air circulation. Unlike conventional freezing, which may take hours, blast freezing brings down the food’s core temperature within minutes.
The process works on the principle of quickly crossing the temperature danger zone (5°C to -18°C) to prevent microbial growth while forming tiny ice crystals inside the food’s cellular structure. This preserves the integrity of the food without damaging its cells.
How Does Blast Freezing Work?
- Powerful Fans & Low Temperatures:
Blast freezers blow intensely cold air over the food items to remove heat rapidly. - Rapid Crystallisation:
The swift freezing leads to the formation of microscopic ice crystals, unlike slow freezing where larger crystals rupture the food’s cells, leading to drip loss upon thawing. - Temperature Control:
The freezer continuously monitors and maintains optimal temperatures to achieve safe and efficient freezing.
Benefits of Blast Freezing
1. Maximum Freshness Preservation
By locking in the food’s natural moisture, taste, aroma, and colour, blast freezing ensures the product remains as fresh as when it was harvested or cooked.
2. Retains Nutritional Value
Unlike slow freezing, which can degrade vitamins and minerals, blast freezing preserves nutrients effectively, making frozen vegetables, fruits, or meats as healthy as fresh.
3. Extended Shelf Life
Blast frozen foods have a significantly longer shelf life, reducing wastage for businesses and ensuring consistent supply for kitchens and retail.
4. Enhanced Food Safety
Rapid temperature reduction prevents the growth of harmful bacteria and pathogens, ensuring superior food safety standards.
5. Better Texture Upon Thawing
The small ice crystals formed during blast freezing do not damage the food’s cellular structure. As a result, thawed products retain their original texture, firmness, and juiciness.
6. Cost Efficiency
With longer storage life and reduced wastage, businesses can plan inventory better, optimise procurement cycles, and improve profitability.
Applications of Blast Freezing at Transgreen
At Transgreen, we use state-of-the-art blast freezing for:
- Freshly harvested vegetables and fruits
- Pre-cooked ready-to-eat meals
This ensures that our products reach our clients with maximum freshness, safety, and flavour intact.
Why Transgreen Chooses Blast Freezing
We believe that nature’s goodness should reach you without compromise. Blast freezing aligns with our commitment to delivering products that are not just convenient, but also nutritious and safe. From sourcing to freezing to delivery, our processes are designed to uphold international food safety and quality standards.
Final Thoughts
Blast freezing is more than just a technology; it is a science-backed solution that ensures the food you serve retains its original quality. For businesses looking to deliver consistent taste and nutrition to their customers, partnering with a blast freezing expert like Transgreen is a strategic advantage.
Experience the Transgreen Difference.
Contact us today to know how our blast frozen products can add value to your food business.