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Blast Chilling vs Shock Freezing:

A standard freezer freezes food slowly allowing the formation of macro (large) crystals in liquids which damage the cellular structure.

And subsequently cause the loss of consistency and product quality then deteriorates during thawing.

Blast chillers, however, rapidly lowers the core temperature of any food to -18°C with the formation of micro crystals which do not damage the structure of the product. This means that a top quality product is still viable after thawing as well.