A D V E R T I S E M E N T


Author Topic: Blast Freezer question  (Read 204 times)

Buck47 and 1 Guest are viewing this topic.

Offline Panzudo

  • Registered User
  • Posts: 17
  • I Love Pizza!
Blast Freezer question
« on: October 09, 2019, 03:28:34 PM »
Hi
A follow up to a previous question concerning freezing proofed topped pizzas to use as a straight to oven from freezer product.
It was mentioned that a blast freezer is one of the better ways to go.
I am looking at buying one now. Any recommendations on brands, features, techniques etc?
I am looking at a countertop model or up to a 10 tray model. Hoping to stay within $10K range.


Also any one try a raw (proofed) dough topped and frozen straight to oven?
If i can avoid parbake that would be good.. or not?
Thanks
« Last Edit: October 09, 2019, 03:31:12 PM by Panzudo »

Offline The Dough Doctor

  • Tom Lehmann
  • Moderator
  • *
  • Posts: 5492
  • Location: Manhattan, KS
    • Dough Doctor
Re: Blast Freezer question
« Reply #1 on: October 09, 2019, 07:38:33 PM »
Proofed, frozen and straight to the oven = Freschetta brand frozen pizzas.
I am not aware of anything along the lines of what you are looking for, nothing that small.
To make pre-proofed frozen pizza you will need to have a freezer capable of reaching temperatures in the -25 to -38F range (ammonia refrigerant) or it will need to be a cryogenic freezer using an industrial cryogen (liquid carbon dioxide or liquid nitrogen) usually adjusted to freeze at -45 to -60F.
Tom Lehmann/The Dough Doctor

Offline Panzudo

  • Registered User
  • Posts: 17
  • I Love Pizza!
Re: Blast Freezer question
« Reply #2 on: October 11, 2019, 12:25:45 PM »
Thanks for the reply.

This model has a hard freeze mode that starts at -33F.
Does this look appropriate?
https://omcan.com/product/2-1-hp-blast-chiller-fits-10-trays/


Offline The Dough Doctor

  • Tom Lehmann
  • Moderator
  • *
  • Posts: 5492
  • Location: Manhattan, KS
    • Dough Doctor
Re: Blast Freezer question
« Reply #3 on: October 11, 2019, 05:51:19 PM »
The link took me to one that is only rated to -18C (-0.4F) which is not cold enough. You will need to have one that is rated to -37C or something close to it.
Tom Lehmann/The Dough Doctor

Offline Panzudo

  • Registered User
  • Posts: 17
  • I Love Pizza!
Re: Blast Freezer question
« Reply #4 on: Yesterday at 12:11:23 PM »
Hi
Thanks for your time.

I found another one:  https://www.delfield.com/asset/?id=jrucrg&regions=ca&prefLang=en

Both of these aim to have the core temperature reach -18C by using -35C for the first one and the second one (Delfield) has -40F air.

The first link has that info in the specs somewhere.
So it seems that most Blast Freezers do use the needed temps with the aim of reaching storage temps ASAP (-18C)
Due to the price I am making sure i can gather enough info before starting to "shop" for one.

Thanks


A D V E R T I S E M E N T


Offline The Dough Doctor

  • Tom Lehmann
  • Moderator
  • *
  • Posts: 5492
  • Location: Manhattan, KS
    • Dough Doctor
Re: Blast Freezer question
« Reply #5 on: Yesterday at 07:56:11 PM »
I would be inclined to go with the Deerfield unit. Good name and strong reputation in freezing equipment.
Tom Lehmann/The Dough Doctor

A D V E R T I S E M E N T


 

wordpress