BLAST FREEZING

FREEZING AND BLAST FREEZING:
ARE THEY SYNONYMOUS?

Absolutely not!
While freezing requires a lot of time and damages food quality, blast freezing is the process of cooling down food at high velocity to freeze the product as quickly as possible. Blast freezing with LIFE domestic blast chiller
is a very quick process that preserves all the organoleptic properties, like
flavour, scent and texture of food. Blast freezing requires extremely low temperatures (up to -40°C).
Fruit, vegetables, fish, meat, cured meats, cheese, fresh pasta, desserts, dough (proved or to be proven):
everything can be blast frozen, even foods that normally cannot be frozen because of their high water content.
After thawing, foods will show the same characteristics as freshly picked or freshly cooked products.

HAVE YOU EVER TRIED
TO BREAK FROZEN MEAT?

Freeze a beef steak in a traditional freezer and try to break it with your hands;
it will bend and you will not be able to split it into two parts.
Try now to do the same after running a blast freezing cycle with LIFE and you will hear a strong breaking sound.
If you look at the inside of the meat, you will notice that there are no changes in colour,
as the micro-crystallisation process has begun; the water freezes without tearing
the cell membranes and fibres, and the biological structure of the product remains unchanged.

RISK-FREE SUSHI AND RAW FISH

Raw fish and Shushi have become part of our family diet. It is a very healthy habit
because of its Omega3 content. However, there are many risks! Raw fish can be contaminated
with Anisakis or other dangerous food bacteria that can cause serious harm to humans; Only
prolonged cooking or low temperatures can prevent you from the risk of food poisoning. Raw fish does not represent a risk anymore after being blast frozen with LIFE at -20°C for at least 24 hours.

-40° C

Blast Freezing cycle temperature

Eliminate

Anisakis

Preserve

Quality

NOW IT’S YOUR TURN!
SCOPRI COM’È FACILE SURGELARE CON LIFE

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