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The food industry is increasingly regulated. Froilabo freezers are manufactured in compliance with food safety regulations, allowing users to track data with complete confidence. Froilabo's Ultra Low Temperature (ULT) equipment is manufactured according to ISO 9001 and ISO 13485 standards.
This article provides an overview of Froilabo's products that are beneficial to workers in the food and beverage industry.
Application of ultra-low temperature freezer in the food and beverage industry
Ultra-low temperature (ULT) freezers usually have a temperature range of -45°C to -86°C and are commonly used to store drugs, enzymes, chemicals, bacteria, and other samples. A range of different applications in the food and beverage industry also require ultra-low temperature refrigerators.
1. Ultra-low temperature frozen fish
It is becoming more and more common for restaurant chefs to deep-freeze fish using ultra-low temperature refrigerators. This includes general fish such as cod or cod, as well as more specialized fish dishes including sushi.
It is estimated that the water content of raw fish is about 70%, and when frozen, these water molecules will turn into crystals. In a traditional refrigerator (about -18°C), this crystallization process can take a long time, during which more crystals combine to form larger crystals, which usually puncture the meat cells. Therefore, more liquid will be released when it is finally thawed, which has a negative effect on the texture of the fish.
By using an ultra-low temperature refrigerator, the fish is frozen at a faster rate, minimizing the crystallization process and avoiding the risk of puncturing the cells. Therefore, this preserves the original texture of the fish and improves the taste when the fish is thawed and eaten.
2. Ultra-low temperature storage of fish
When transporting and storing fish or any other type of food, freezing methods can have a significant impact on the taste and appearance of the finished product. Fish can be stored in an ultra-low temperature refrigerator at -40°C to -60°C, which helps to maintain the organoleptic quality of the fish and allows for longer storage.
Fish such as plaice and plaice can be stored at -18°C for 9 months, but frozen at -30°C can be stored for 2 years. This is beneficial to restaurants because it enables them to better manage their supply chain because they can buy or store certain types of fish in bulk at different times of the year when the supply is good, ensuring that all types of fish are available throughout the year. .
Froilabo's ultra-low temperature refrigerator
At Froilabo, we offer a wide range of ultra-low and low-temperature freezers, with temperatures up to -86°C, and guarantee the maximum protection of samples under any circumstances. The capacity of our freezer ranges from 175 liters to 1,000 liters.
Trust low temperature series refrigerators have an unparalleled price/performance ratio and are ideal for long-term sample storage. The recommended volume range is 340 to 690 liters.
The Evolution series is ideal for daily open door use, providing many innovative solutions to ensure the safety of your samples and simplify your life. The recommended volume range is 340 to 690 liters.
The BM/BMT series has 2 capacities: 175L and 1000L. The unique design of these devices provides unparalleled reliability and performance. These ranges can be used for standard controllers (BM) and touch screens (BMT).
The design of the BMH series Froilabo horizontal freezer is the same as the BM series, with 3 capacities to choose from.
Application of quick freezers in the food and beverage industry
The blast freezer, also known as the quick freezer, is designed to reduce the temperature of the stored contents very quickly. Quick freezers are used in a range of applications in the food industry, including commercial kitchens and fresh produce, ice cream, prepared foods, and vegetables or fish.
Current food legislation requires that all food must be cooled as quickly as possible, which means that whenever food is frozen, it must stay in the "dangerous zone" for the shortest possible time, that is, the place where bacteria multiply between 8ºC and 68ºC is the fastest. Lower temperatures allow for a longer shelf life, as the blast freezer can store food for up to 18 months, depending on the type of food and ingredients. A standard freezer can store frozen products for an average of 3 months.
Rapid freezing is one of the most common food preservation methods. For seafood, rapid freezing can provide a different taste, texture and appearance from any other method. This is due to the speed at which the product freezes, and the process involves pushing cold air through the product at a very high speed and very low temperature.
The quick-freezer is revolutionary for agriculture, because farmers are no longer limited to selling seasonal varieties of agricultural products. Using the quick-freezing process, seasonal fruits and vegetables can be sold throughout the year to avoid food waste and excessive crop growth.
Fresh meat and fish are especially at risk of containing large amounts of bacteria and microbial residues. From oily fish such as mackerel to harder meats, the quick-freezer helps greatly extend the shelf life without compromising flavor or safety.
For seafood, unlike any other method, rapid freezing provides a certain degree of taste, texture and appearance. The high water content, which can be 60% to 80% water, makes it particularly susceptible to cell damage during freezing.
The use of flash freezers is very common in restaurants. The quick freezing of meat and fish allows chefs to use seasonal products throughout the year, which means they can significantly reduce costs by storing products and buying in bulk.
Some high-end restaurants use quick freezers to make super smooth ice cream and sorbet. The rapid freezing process ensures that the smaller ice crystals are transformed into a smooth creamy texture, which melts in the mouth and brings out the sweetness and flavor.
Many restaurants freeze clams, oysters and mussels and then let them cool in the refrigerator. The Japanese have been using a quick-freezer for many years to maintain the quality of freshly caught fish to make sushi because it can maintain its quality and texture very well.
Poor quality food can cause serious damage to catering companies and their reputation. Many catering companies therefore use quick-freezers because they can freeze large amounts of food faster than traditional quick-freezers, saving time and money. They often prepare food at the central production unit and then quickly freeze it for transportation.
Quick-frozen products are ideal for transportation and moving to other locations for regeneration, and are usually used to transport food to airlines, prisons, and schools.
Industrial-scale bakeries use quick freezers to cool butter-rich dough to help reduce the waiting time between mixing, forming, and baking. They can be used to quickly cool baked goods after they come out of the oven. This helps the food maintain its crunchy texture and allows them to be eaten at the optimal temperature.
Quick freezing of finished products can also help large bakeries better prepare for unusually high demand peaks by preserving the products and storing them for later storage and sale. This also facilitates transportation and storage from the factory to an external bakery, where they can be sampled and baked.
Froilabo's quick-freezer
In Froilabo, our quick-freezer (CRP100) can achieve rapid, uniform and repeatable temperature drops, suitable for various applications. CRP100 provides a single volume of 270L, which is suitable for rapid freezing of various food and medical products used in the laboratory. It has the capacity to freeze 100 bags of 280 ml, and the different versions available (water condenser, remote air condenser, remote cooling device) allow adaptation to the installation site and usage restrictions.
The Froilabo quick-freezer ensures rapid cooling, reaching -11°C in 60 minutes and -30°C in less than 90 minutes.
The product has an intuitive interface and a color touch screen is installed on the door. This screen allows the user to manage programming and visualization of temperature, elapsed time and current freezing cycle.
The operating temperature is continuously tracked and displayed. At the end of the freezing cycle, the color code effectively shows the progress of the cycle. Use wheeled carts to quickly and safely load products. After the refrigeration cycle is completed, the cart can be taken out and emptied without direct contact with cold parts, thereby avoiding the risk of burns due to cold.
Learn more about the Froilabo CRP100 quick-freezer now.
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