Does your business need a new Friginox blast freezer?

There are a lot of things to think about in order to ensure food safety. After you have prepared a dish, you obviously can’t leave it out too long – lest microbes and pathogens begin to grow on it, or the enzymes of the food itself slowly start to decay.

This is why freezing food has long been a staple in the culinary world. However, as an experienced business owner, you’ve likely already seen the negative effects that cold temperature can have on food.

So how should you safely freeze food, though without harming it? We recommend you consider installing Friginox blast chiller/blast freezer equipment. Let’s examine why…

Ice crystals forming on food can damage it, which is why many turn to Friginox blast freezers for help.

The science of food enzymes

If you want to fully understand how your business can benefit from a new blast freezer, we need to look at the science behind the concept. A lot happens to food, especially fruit and vegetables, after it is harvested, and then even more occurs at cold temperatures.

For starters, as soon as farmers and growers around the world pick their produce, it activates the enzymes inside them. According to the University of Minnesota, these enzymes are responsible for food losing its colour, texture, taste and nutrients over time, and so they need to be inactivated to stop this. Vegetables in particular need to be blanched to halt the process, then rapidly cooled before they cook. If you were to simply slow-freeze veggies without blanching first, the enzymes may still function.

Why does food deteriorate in a regular freezer?

Food is mostly comprised of water, pretty much no matter what type it is. As such, when we place a dish in the freezer, it crystallises as you would expect. Microbes and pathogens can’t reproduce at these low temperatures, so they either die out or go into hibernation.

However, when water forms ice crystals at a cellular level, it can actually damage the food quite badly. These razor-sharp crystals can burst cells, leaving your once-perfect dish in a more dismal state. This is why many choose to upgrade their regular restaurant freezing equipment with rapid variants. By using powerful fans to circulate cold air around food, these machines can dramatically reduce their temperature state in far quicker a time. This means that it spends less time at the range in which most ice will form – around -0.5 to -5 degrees Celsius – giving it less of a chance to grow. By doing so, your food remains at a higher quality, and can be moved to a regular freezer for a more long-term storage solution.

Fish is commonly stored in blast freezers to reduce the formation of large ice crystals that affect the delicate nature of its flesh.

Which blast freezer should I buy?

To get the best-possible blast freezing experience for your money, consider investing in either a reach-in or roll-in Friginox model from Moffat Pty Ltd. Developed in France, this catering equipment represents the pinnacle of modern rapid freezing, utilising the very best engineering solutions for hygiene, productivity, safety and dependability.

You won’t need to press hundreds of finicky buttons to get the right setting on a Friginox – all you need to do is program in one of the 99 preset options on the touch screen control panel and you’re good to go. You can even set your favourites for fast access.

The Friginox TS range even has Self Adaptive I-Chilling capabilities, meaning even less work for you. This is an automatic setting that utilises its own data to determine what chilling cycle is necessary, and makes it all happen on your behalf.

Plus, by purchasing with Moffat, you’ll have access to our extensive kitchen repair services, which are available 24/7. Should anything go wrong with your equipment, help is always at hand.