Blast freezing is a process by which food is cooled quickly to a low temperature that is relatively safe from bacterial growth thus making the food healthier. Bacteria and other microorganisms multiply fast between the temperatures 8 degree Celsius and 68 degree Celsius but when food is cooled from 70 degree Celsius to 3 degree Celsius rapidly, most of the microorganisms cease to exist.
And the equipment which carries out the process of blast freezing is known as a Blast Freezer. The Blast freezer is an effective substitute to the refrigerator when it comes to sterilizing the food for consumption. The Blast freezer is a higher grade and more effective and more expensive cooling appliance usually used in commercial kitchens.
