Blast freezing is the best way of slowing the bacterial proliferation in the foodstuffs.
It is divided in Positive Blast chilling and Negative Blast Freezing.
Positive Blast Chilling from +90°C to +3°C ( in maximum 90 minutes ) at the core of the product extends the life span of the product and enables to preserve it for various days ( according to the product ).
Negative Blast Freezing enables to freeze the product from a temperature of +90°C to –
Our machines are engineered to receive both trays or roll in racks.