{"id":13952,"date":"2023-03-07T10:19:19","date_gmt":"2023-03-07T10:19:19","guid":{"rendered":"https:\/\/freezer-spacer.com\/freeziepedia\/congelation-rapide-qr\/"},"modified":"2025-09-22T11:39:59","modified_gmt":"2025-09-22T11:39:59","slug":"congelation-rapide-qr","status":"publish","type":"page","link":"https:\/\/freezer-spacer.com\/fr\/freeziepedia\/congelation-rapide-qr\/","title":{"rendered":"Cong\u00e9lation rapide Q&R"},"content":{"rendered":"\t\t
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Cong\u00e9lation rapide Q&R<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Published as \u201cBlast Freezing Tips\u201d in the December 2012 issue of Pacific Fisheries Bering Sea and Distant Water Fleets Review. (malheureusement disponible uniquement en anglais)<\/em><\/p>

By Rick Greenquist, Highland Refrigeration<\/strong><\/p>

Blast freezing is the workhorse method of freezing seafood products in the fishing industry, simply because it is the most versatile. Second behind blast freezing is plate freezing, which is the king of block frozen products. In third place is brine freezing, which is specific to products that either tolerate salt uptake, like tuna, or are enhanced by salt uptake, like crab. But for the vast majority of seafood products that rely on both taste, texture, and a visual presentation, blast freezing is the most productive and versatile investment to a frozen seafood production plant.<\/p>

Blast freezing is the process of pushing cold air at high velocity across a food product in order to freeze the product as quickly as possible. Blast freezers come in a variety of configurations, from single-load freezers that freeze batches of products, to \u201ccontinuous\u201d freezers such as tunnel freezers that continuously freeze product as it moves through the freezer on a conveyer belt.<\/p>

The primary goal in blast freezing is fast freeze times. Fast freeze times are important for a number of reasons \u2013 the most obvious being production efficiency \u2013 getting the most production out of the least amount of production space is important in every industry. However, the most compelling motivation is the economics of quality. High quality food products can be pushed into high price markets, but low quality products are left to the low price markets \u2013 plain and simple. Blast freezing is an effort on the part of frozen food producers to preserve as much of the quality as was present in the raw product as possible in order to position their products before the type of customers that are willing to pay the most for the very best quality<\/p>

But what do freeze times have to do with preserving quality? What are the elements that make for great blast freezing equipment? Are there ways of improving the freezing effectiveness of existing equipment? These are fundamental issues important to every frozen food producer.<\/p>

Voici quelques questions fr\u00e9quemment pos\u00e9es qui vous donneront une mesure de bon sens pour obtenir la meilleure qualit\u00e9 et la meilleure productivit\u00e9 de votre processus de cong\u00e9lation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bienvenue \u00e0 notre FAQ sur la cong\u00e9lation rapide \u2013 cliquez sur une question qui pourrait vous int\u00e9resser (malheureusement disponible uniquement en anglais)\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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