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Just a Quick Reminder that we are live on ( hall no-  3 ) at the IHE virtual Expo. We cordially invite you to see how technology and innovation can help you to uplift your restaurant/hotels/bakery business.

Visit us: https://grydle-sync.com/

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View our fifth helpful post and read the benefit of using blast freezer which prevent your foods from dying up.

How Does A Good Blast Freezer Prevent Food From Drying Up ?

A good blast freezer requires very low temperature, say -35C. It also requires a fan with velocity high enough to quickly freeze the product but slow enough to not dry the food and add high heat load in the machine.

It is important that the surface of food is frozen in the shortest time so that water loss from food is reduced. A frozen surface also helps in faster freezing of core of food. Food will dry up a lot more if it spends more time in the blast freezer. If a frozen skin is not quickly formed on the exterior of food, the surface absorbs water from the interior of food which in turn becomes limp, wilty & unappetising.

To summarise, we need blast freezer to generate an air velocity of 1200 feet per minute and maintain a temperature of -35C or less to reduce drying up of food.