'domestic' Blast Freezers
 

I was introduced to this technology about 7 years ago at a Food Trade Show in Singapore.... at that time, the domestic Blast Freezers still cost an arm and half a leg.

With the passing of the years, Im assuming that there are slowly some domestic (or semi-professional) options that can still be part of a high-end home kitchen are more 'reasonably' priced.... any Foodie FTer have one of these at home and use it regularly...???

While I don't have one, and my floor probably wouldn't support one, I have seen them from time to time at the restaurant supply stores for used equipment, and once in a local charity appliance and building recycler (contractors and homeowners donate entire kitchens because they are bored with the cabinet doorknobs and decide to replace everything with more expensive stuff

I want to say it was like $5,000 used, which probably puts it at $15,000 new. But to be honest when stuff comes from some of these houses, used doesn't mean anything, it was never touched.

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Wow... at those levels it still like buying another car!!

Yeah, and I'm betting they take quite a bit of electricity to keep running too.

Wondering if a tank of liquid nitrogen when you need it (a small one) would be a better option. :rolleyes:

Well, the OP lives in a place where you used to save money with the more electricity you wasted. (This recently is no longer the case).

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Remember it has to get cold and stay cold.... :rolleyes:

Normally foods that are flash-frozen in blast freezers (minus 50-60F) are then transferred to holding freezers at around zero to minus 10F.

touche.... this I was not aware of. But, does long term holding of blast frozen stuff at only -10 have any consequences..???

Well, my forte was building, installing and servicing them rather than questioning the experts on food quality retention at -10 vs -50. I'm guessing it is negligible, as it's been the norm for at least 25 years. I do know that it takes 6 to 10 times the energy consumption to keep a given cold storage room at -50/60 than at -10, and that the most important quality issue by far is how quickly the food can be frozen. It is the same with the tropical fruits I work with now. For example, every hour sooner we can cool a fresh picked pineapple from field temperature of 95F, to 45F (without freezing it) gives 1 to 2 days longer shelf life later in the market.

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Thanks for the heads up... :D

I thought some of the 'high end' makers of home appliances like Viking would have a blast freezer... but I cant seem to find one. Any ideas...??