'domestic' Blast Freezers
Aug 19, 2009 | 1:12 pm
#1
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'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...???
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...???
Aug 19, 2009 | 7:58 pm
#2
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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.
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.
Aug 20, 2009 | 6:13 am
#3
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Wow... at those levels it still like buying another car!!
Wow... at those levels it still like buying another car!!
Aug 21, 2009 | 1:48 pm
#4
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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.
Wondering if a tank of liquid nitrogen when you need it (a small one) would be a better option.
Aug 21, 2009 | 2:18 pm
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Aug 21, 2009 | 3:24 pm
#6
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Remember it has to get cold and stay cold....
Originally Posted by cordelli
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.
Wondering if a tank of liquid nitrogen when you need it (a small one) would be a better option.
Aug 21, 2009 | 4:59 pm
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Aug 21, 2009 | 6:35 pm
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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.
Last edited by braslvr; Aug 21, 2009 at 6:42 pm
Aug 21, 2009 | 9:09 pm
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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.
Thanks for the heads up... 
Originally Posted by braslvr
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.
Aug 28, 2009 | 5:06 pm
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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...??