BLAST FREEZING

FREEZING AND BLAST FREEZING:
ARE THEY SYNONYMOUS?

Absolutely not!
Unlike freezing, blast freezing with LIFE
is a very quick process that preserves the sensory properties,
flavour, aroma and appearance of food using extremely low temperatures (up to -40°C).
Fruit, vegetables, fish, meat, cold cuts, cheeses, fresh pasta, desserts, dough (proved or to be proven):
everything can be blast frozen, even foods that cannot be frozen because they have a high water content.
After thawing, they will have the same characteristics as freshly picked or freshly cooked products

HAVE YOU EVER TRIED
TO BREAK FROZEN MEAT?

Freeze a medium-sized beefsteak in a traditional freezer and try to break it with your hands;
it will bend and you won’t be able split it into two parts.
Try the same test after running a blast freezing cycle with LIFE and you will hear a sharp crack.
If you look at the inside of the meat, you will notice that there are no changes in colour,
as the micro-crystallisation processhas begun; the water freezes without tearing
the cell membranes and fibres, and the biological structure of the product remains unchanged.

RISK-FREE SUSHI

Raw fish is becoming more popular as part of the family diet. It is a very healthy habit
because of it contains omega 3. However, there are risks! Raw fish can become contaminated
with Anisakis, a resistant parasite that can cause serious harm to humans, a risk that only
prolonged cooking or low temperatures can eliminate. When blast frozen and stored at -20°C
for at least 24 hours with LIFE, raw fish is no longer a risk.

-40° C

During Blast Freezing Cyrcle

Stop

Anisakis

Original

Quality

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

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