What we have written on the cold chain146 / 154

A global loss figure is not a business performance measure. Log product, stage, cause and weight to find where your own process can improve.

Assess capacity with actual product, loading and cycle records instead of tray count. Calculate output that fits the shift.

In vegetables, blanching before freezing stops the enzymes; the time runs from 1.5 to 11 minutes depending on the vegetable. In fruit, ascorbic acid and a 40 percent syrup take the place of blanching.

The chain usually breaks at the handovers: goods waiting on the ramp, a lid opened too often, a container not pre-cooled, a half-frozen plate. A measure for each point and GEBHARDT's preparation values.

The result of blast freezing meat depends on how long it rested after slaughter and how thick the pieces are. Meat frozen before rigor mortis has resolved contracts on thawing and stays tough.

The amount of dry ice is set by the carrier's acceptance rules as much as by what the product needs. That can mean splitting the shipment, choosing a better insulated container or shortening the route.

Blast freezing is expected to take product core from +70 °C to -18 °C in at most 240 minutes; the real time is set by the thickest piece, packaging and load arrangement.

Blast cabinet air typically runs between -26 and -40 °C, but the process is not finished until the product centre is at -18 °C or colder. The end is decided by a probe in the product, not by the cabinet panel.

Do not assign a complaint to one person or item of equipment. Put lot, method, time and handover records on a single timeline.

Blast freezing takes product quickly through the crystal zone between -1 and -4 °C. Ice crystals stay small and the product loses less water on thawing.

An operating guide should state what staff measure, which limits they follow, and whom to notify when conditions move out of range.

Request quotes for the same body, base, accessories and delivery scope. Separate purchase price from cost per service cycle.