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Shock freezing
We all know what frozen food is, but perhaps we
don't all know that the food's organoleptic
qualities are maintained only if the freezing is
done quickly (shock freezing).
During the process of freezing, all the water
molecules turn into crystals, the faster the
freezing the smaller the crystals: it is only with a
micro-crystallization of the water that the food
molecules are not destroyed.
Thanks to an air temperature of -40oC, the
Tecnomac blast freezer lowers the temperature at
the core of the food to -18oC in under 240 min, a
sufficient time to obtain micro-crystallization,
keeping all the qualities of the food whole.
After defrosting, there will be no loss of liquid,
firmness or flavour.
+194 oF -0 oF
+194oF
-0 oF
32
oF
WITHOUT BLAST FREEZER:
MACRO-CRYSTALS
WITH BLAST FREEZER:
MICRO-CRYSTALS
0
The Functions
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Shock freezing
We all know what frozen food is, but perhaps we don’t all know that
the food’s organoliptic qualities are maintained only if the freezing is
done quickly (shock freezing).
During the process of freezing, all the water molecules turn into
crystals, the faster the freezing, the smaller the crystals: it is only with
a micro-crystallization of the water that the food molecules are not
destroyed.
Thanks to an air temperature of -40˚F, the ConvoChill blast freezer
lowers the temperature at the core of the food to 0˚F in approximately
240 minutes, a sufficient time to obtain micro-crystallization, keeping
all the qualities of the food whole. After defrosting, there will be no
loss of liquid, firmness or flavor.
Shock freezing
We all know what frozen food is, but perhaps we
don't all know that the food's organoleptic
qualities are maintained only if the freezing is
done quickly (shock freezing).
During the process of freezing, all the water
molecules turn into crystals, the faster the
freezing the smaller the crystals: it is only with a
micro-crystallization of the water that the food
molecules are not destroyed.
Thanks to an air temperature of -40oC, the
Tecnomac blast freezer lowers the temperature at
the core of the food to -18oC in under 240 min, a
sufficient time to obtain micro-crystallization,
keeping all the qualities of the food whole.
After defrosting, there will be no loss of liquid,
firmness or flavour.
+194 oF -0 oF
+194oF
-0 oF
32
oF
WITHOUT BLAST FREEZER:
MACRO-CRYSTALS
WITH BLAST FREEZER:
MICRO-CRYSTALS
0