Blast Freezers - Rapid Food Freezing for Bakeries, Patisseries & Food Industry
Freeze product from +90°C to -18°C in less than 240 minutes, without loss of texture, taste and nutritional value.
A blast freezer dramatically reduces food temperature compared to conventional freezers. Rapid freezing prevents the formation of large ice crystals within the cellular tissue of food.
For bakeries, patisseries and the food industry, blast freezers are not a luxury but an essential tool that enables production planning, waste reduction and HACCP compliance.
The science behind blast freezing
Slow freezing
Large ice crystals damage cell structure, causing juice leakage and texture loss upon thawing.
Large ice crystals, moisture loss up to 15%
Rapid freezing
Microcrystals do not damage cells, product retains original texture, moisture and nutritional value.
Small microcrystals, minimal moisture loss (1-3%)
Applications by industry
Bakeries
Freezing dough and baked goods for planned production. Maintains quality of croissants, puff pastry and burek.
- •Croissants
- •baguettes
- •burek
- •puff pastry
Patisseries
Rapid cooling of mousse cakes and delicate desserts without loss of structure and taste.
- •Mousse cakes
- •eclairs
- •cheesecake
Restaurants & catering
Cook & Chill method enables meal preparation in advance while preserving freshness and flavor.
- •Cook & Chill method
Food industry
Large-capacity blast freezers for industrial freezing lines of meat, vegetables and ready meals.
Found your application?
Contact us for a quote tailored to your industry and capacity.
What our clients say
“The shock freezer changed our business. Pastries retain freshness, and we measure waste savings in thousands of euros monthly.”
Pekara Zlatni Klas
Palilula
Shock freezers
Need a blast freezer for your business?
Contact us for a consultation and quote tailored to your industry and capacity.