Blast Chilling / Shock Freezing
Quickly lowering the temperature of food is a fundamental process to preserve for a long time its organoleptic properties.
Blast Chilling / Shock Freezing advantages
![](https://www.alaska.it/wp-content/uploads/2022/09/1412627-2002.png)
Prevent bacteria proliferation
The temperature range between +65 °C and + 10 °C where the highest bacteria activity can be observed is quickly passed through, thus minimizing proliferation
![](https://www.alaska.it/wp-content/uploads/2022/09/1412627-200.png)
Preserves food inner structure
In the shock freezing process the water contained in the foods quickly freezes into micro-crystals which do not tear up the inner structure, as a slower process with macro-crystals formation would
![](https://www.alaska.it/wp-content/uploads/2022/09/abbattimento.png)
![](https://www.alaska.it/wp-content/uploads/2022/09/surgelazione-2.png)