Shock cooling

The term blast chill; According to hygiene standards, this means lowering the temperature in the core of the product from the outside temperature to +3°C in the shortest possible time. In terms of product quality, subjecting the cooked product to the "quick cooling" process also means increasing the shelf life of the product and preserving its original quality for a long time. “Blast freezing”. This term refers to a second cooling process after the quick cooling process, which is used to preserve and extend the shelf life of fresh foods. The BLASTING process, which can be explained as the process of rapidly cooling fresh or processed foods from their current temperature to a range of -18°C to -35°C, requires a system with special equipment, since it is necessary to extract a huge amount of energy from the environment in a short time. The selection of the compressor, evaporator, expansion valve, fans and automation system used in the quick freezing process must be done a little more carefully than standard systems. The purpose of the shock process is also to prevent the formation of macro ice crystals in the products. Typically, when a fresh product is pre-cooled from ambient temperature to +3 / +4°C and then placed for freezing to -18°C / -35°C, possible to prevent the formation of macro ice crystals in the product, and to ensure that the absorbed heat passes through the product and prevent the outer shell from icing, which will have an insulating effect. Using two-stage compressors: Sometimes it is not possible or uneconomical to achieve the high cooling capacity required in large-capacity flash cooling systems using a standard compressor Two-stage compressors, which are manufactured for such applications and complete the compression process in two stages and therefore require lower shaft power, can easily meet the required needs.