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 –18°C ( in maximum 270 minutes ) at the core, preventing the formation of macro ice crystals inside the product hence allowing an intact conservation for months.
Our machines are engineered to receive both trays or roll in racks.