A blast freezer is sometimes called shock freezer or flash freezer, which is widely used in the frozen food industry for things like cooked food and meals, seafood, meat, fish and dairy products.
Rapid freezing plays a crucial role in food preservation. When the food is subject to fast freezing, the small crystals will be formed, which causes less damage to cell walls. This ensures food can retain their taste, texture and nutritional value after freezing. The storage temperate of blast freezers ranges from -15℃ to -35℃.